Persian Salmon Wraps with Vins de Provence Rosé
Here’s a great recipe for Winter and a delicious wine to pair it with. If you’re interested in more festive recipes with Provencal rosé wine, tune into Vin de Provence’s LIVE sessions starting this Thursday Nov 26th over on instagram @VinsDeProvenceUK!
Recipe adapted for Vins de Provence from 'Simply: Easy Everyday Dishes' from the Bestselling Author of 'Persiana' by Sabrina Ghayour is published by Mitchell Beazley, £26, www.octopusbooks.co.uk
Drink: Rosé Fleuri by Château Barbebelle from the Coteaux d’Aix-en-Provence appellation
Ingredients
500g skinless salmon fillet, cut into 4cm cubes
For the marinade:
4 tablespoons Greek yogurt
1 tablespoon garlic granules
1 heaped tablespoon rose harissa
1 teaspoon ground turmeric
1 teaspoon paprika
1 teaspoon olive oil
Finely grated zest of 1 unwaxed lime and a good squeeze of juice
Generous amount of Maldon sea salt flakes and freshly ground black pepper
To serve
Tortilla wraps
Avocado slices
Finely sliced onion
Pomegranate seeds
Coriander leaves
Greek yogurt
Method
Preheat your oven to its highest setting (with fan if it has one).
Line a baking tray with baking paper.
Mix all the marinade ingredients together in a mixing bowl.
Add the salmon and turn until well coated in the marinade.
Spread the salmon out on the prepared baking tray and roast for 10 minutes until cooked through.
Remove from the oven and serve immediately with tortilla wraps, the sliced avocado and onion, coriander leaves, a scatter of pomegranate seeds and Greek yoghurt.
For more suggestions for winter pinks, look here!