Tag Archives: Rose

Salmon Avocado Poke Bowl with Spicy Ponzu Sauce Paired with Tavel Rosé

Salmon avocado poke bowl pairs well with a dry Tavel rosé .

I’ve been writing recipes with wine pairings for Wine Enthusiast over the past year and decided I should start sharing the inspiration on my blog. Enjoy!

This increasingly mainstream dish with Hawaiian roots is typically prepared with tuna; I’ve swapped it for salmon and added avocado for a silky texture and a dose of good fat. Nutritious and simple to prepare, these bowls are perfect for autumn nights when you’re starting to dream of palms trees by the sea.

Wine to Find: Dry Tavel Rosé

The wine world banged on about rosé all summer, to the point of jeopardizing consumer interest in the future. Rosé doesn’t need to be a trend, one to be embraced then discarded when Instagrammers get bored. There’s a reason regions like Provence and Tavel are considered classics. And to that point, salmon and rosé are a classic duo, even with a ponzu marinade. The ripe strawberry and watermelon overtones of a Tavel from the Rhône Valley play off the rich flavor of the fish, while the tangy mineral finish contrasts with the fat.

Serves 4
Total time: 20 mins

For the bowls
1 pound sashimi grade salmon, cut into ½-inch cubes
1 avocado, cubed
1/2 cup scallions, trimmed and finely chopped
1/2 cup red onion, finely chopped
1 cup shelled edamame, steamed
1 medium carrot, julienned
1 tablespoon sesame seeds, toasted
Cooked white or brown rice, served hot
Salt and pepper to taste

For the marinade
5 tablespoons soy sauce
5 tablespoons fresh citrus juice (lemon, lime, or orange)
2 tablespoons mirin (sweet Japanese rice wine)
1 tablespoon sesame oil
1 tablespoon fresh ginger, peeled and chopped
1 clove garlic, minced
1/4 teaspoon crushed red pepper flakes

1. In a medium bowl, whisk together marinade ingredients.
2. Add salmon, avocado, half the scallion, and red onion to marinade. Toss to coat. Taste and adjust seasoning, accounting for saltiness of soy in marinade. Refrigerate until ready to serve. (Fish will start to cook as it sits in the citrus.)
3. Divide rice between bowls. Spoon fish and avocado mixture over rice.
5. Garnish with remaining scallion, carrot, edamame. Sprinkle toasted sesame seeds on top. Serve.


Filed under Recipes and Wine Pairings, Salmon Poke Bowl and Tavel Rose

Where I am going: The North Fork

Croteaux’s French countryside-inspired tasting garden


One benefit of being a NYC dweller is the plethora of vinifera vines planted in our backyard, albeit one that requires an hour and a half drive to play in.  What began as one vineyard planted in 1973 by the Hargrave’s—now known as Castello di Borghese—has bloomed into 60 vineyards and 56 wine producers. Last week, in my Village Voice column Unscrewed, I espoused the tenet of touring the North Fork to other NYers.  Heeding my own advice, I composed a 3-prong plan to update myself on the greatest hits of the region, results to be published on this blog.  I have been tasting through the North Fork for the last 12 years of my Manhattan residency, with both good, great and seriously lackluster results.  Overall, the wines have consistently improved; but each vintage brings new weather and new players, so keeping abreast of change is an ongoing job that someone must do, and I have volunteered myself for the task. Below is a partial list of the wineries I am including in each taste-a-thon.

Part 1: CroteauxSparkling PointeMatebella and Anthony Nappa’s Wine Studio.

Part 2 tentatively includes: Clovis Point,  Paumanok,  Lieb Cellars,  Shinn and Peconic Bay.

Part 3 will be a mop up of the rest.  And of course, every tasting day invariably ends with a Sunset & Steamers session on the Pier at Claudio’s.  Last week’s sundown was a stunner!

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Filed under North Fork, Long Island, Where I am Going