Salmon with Summer Succotash

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Salmon with Summer Succotash
pair with Pine Ridge Vineyards Fortis Cabernet Sauvignon
Serves 4

If you’re skeptical about serving Cabernet Sauvignon with fish, this recipe should persuade you that the pairing can soar. Pancetta helps make the liaison between salmon and the powerful Fortis, and the smoky paprika echoes aromas from the wine’s extended aging in oak

4 salmon fillets, 5-6 oz each, skin and pin bones removed
Salt and freshly ground pepper
8 thin slices pancetta
2 cups fresh or frozen black eyed peas
1 garlic clove
1 bay leaf
Olive oil
2 zuchinni, cut into ½-inch dice
3 ears of corn, shucked and kernels removed from cob
4 scallion, thinly sliced
1 pint cherry tomatoes, halved
1 bunch marjoram, chopped

2 garlic cloves, minced with a pinch of salt
1 small red bell pepper, roasted, peeled, and seeded
½ teaspoon smoked paprika
1 egg yolk
1 teaspoon freshly squeezed lemon juice
1 cup extra-virgin olive oil

Season the salmon fillets with salt and pepper. Wrap 2 slices of the pancetta around each fillet, place on a platter, wrap in plastic, and refrigerate. This may be done up to 6 hours in advance.

To make the rouille, in a food processor, combine the garlic, bell pepper, and paprika, and pulse until smooth. Add the egg yolk and lemon juice, and process until smooth. With the processor running, slowly drizzle in the oil and process until the mixture thickens. Season with salt to taste and refrigerate until using.

Combine 6 cups water and the black-eyed peas, garlic, and bay leaf in large saucepan. Bring to boil. Reduce the heat to medium-low and simmer until the peas are just tender, stirring occasionally, about 30 minutes. Drain well; discard the garlic and bay leaf. Set aside.

Place 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add the zucchini and cook for 2 to 3 minutes, stirring to cook the squash evenly. Add a little more olive oil if necessary before adding the corn and scallions. Sauté the mixture for 2 to 3 minutes until the corn is cooked but still crunchy. Add the reserved black-eyed peas, tomatoes, and marjoram and toss to combine and heat through. Adjust with salt. Keep the succotash warm while cooking the salmon.

Place 2 teaspoons olive oil in a large nonstick skillet. Add the salmon fillets and cook over medium-high heat, turning, until the pancetta is browned all over and the fish is medium rare, 5 to 7 minutes. Carefully transfer the salmon to a warm plate.

For each serving, spoon a portion of the succotash onto each dinner plate, place a salmon fillet on top, and finish with a dollop of rouille.