Crispy Curried Salmon with Corn, Tomato and Mango

Lynn Gowdy is an American based in Bordeaux. On her blog Savor the Harvest she shares her wine and gastronomic favorites. The latest? The marriage of flavors with Sauternes wines. Lynn offers us one of its recipes, to taste with a Sweet Bordeaux: Crispy Curried Salmon.


  • 1 pound (16 ounces) skinned salmon fillet, cut as directed above.
  • 2 teaspoons sea salt
  • 1 tablespoon curry powder (mild or medium)
  • 1/2 teaspoon cayenne powder
  • 1 1/2 tablespoons olive oil
  • 2 tablespoons grape seed or canola oil
  • 1 heaping tablespoon curry powder
  • 3 shallots, minced
  • 2 ears of corn, cut off the cob
  • 2 medium sized ripe red tomatoes (1 cup), cut into small pieces (about ½-inch)
  • 200 ml coconut milk
  • 6 large basil leaves, chiffonade
  • 1 mango or peach, peeled and cut into small pieces
  • 1 lime, cut in half, then half again so you have 4 pieces
  • Quinoa or rice


  1. Cut salmon, place on a plate and set aside. Note: If serving as an entrée, cut salmon into 4 equal sized pieced. If serving as a plat, cut in in half.
  2. Mix the salt, curry and cayenne powders in a bowl. Add the 2 tablespoons olive oil and mix. Pour over the salmon and spread so all sides of the fish are covered in the spice mixture; set aside.
  3. Heat the 2 tablespoons of oil in a fry or sauté pan over medium-high heat (do not let the oil smoke but you want it fairly hot). Quickly place the salmon in the pan, sear for a minute then gently shake the pan to make sure the salmon is not sticking. Sear for another minute; you want a nice golden brown crust. Turn each piece and sear the second side. Remove and set aside. The middle will be rare to medium rare.
  4. If needed, wipe the pan out and add 1 tablespoon of oil and heat over medium. Add the curry powder and cook for a few seconds. Add the minced shallots and cook until translucent (just a few minutes).
  5. Add the corn and tomatoes; stir to combine. Cook for 3 to 5 minutes or until corn and tomatoes start to soften.
  6. Add 100 milliliters of the coconut milk; stir to combine. Note you do not want a soupy, liquidy mixture. You want enough coconut milk so the vegetables are moist but not runny. Add more if needed so the vegetables are moist. You may not end up using all of the coconut milk.
  7. Taste and season with salt as needed. Add a pinch more of cayenne powder if more heat is desired.
  8. Turn the heat to low and place each piece of salmon into the mixture to warm
  9. To Serve: Spoon vegetable mixture onto each plate (from ½ to ¾ cup). Sprinkle with basil, top with a piece of salmon. Top the salmon with a few tablespoons of dices mango or peach, then squeeze 1 of the lime quarters over the salmon. Repeat with each piece of salmon.
  10. Serve immediately. If eating as a main dish (plat), serve with your favorite bread, or over quinoa or rice.

Note: Grape seed and canola oil with stand higher heat and are a good choice for pan searing.

accord met et vin Sweet Bordeaux


Biryani rice and chicken with spicy flavours


  • 4 chicken thighs
  • 200g (0.45 lbs) basmati rice
  • 1 can of peeled tomatoes (400g, 0.9 lbs))
  • 2 onions
  • ginger
  • 1 lemon
  • 1 yogurt
  • Olive oil
  • ½ teaspoon cinnamon
  • 4 cardamom pods
  • 1 teaspoon turmeric
  • 1 teaspoon fennel seeds
  • 1 teaspoon cumin
  • 1 tablespoon tomato paste
  • Cashew nuts
  • Salt


Preparation of basmati rice

  • In a salad bowl, add the rice and a large amount of cold water.
  • Rinse the rice by draining and adding new water. Repeat it several times until the water runs clear.
  • In a saucepan, cook the rice in boiling water for 6 minutes. Drain.
  • Place the cooked rice in a dish and keep it in a refrigerator.

Preparation of the ingredients

  • Coarsely chop the onions.
  • Peel and finely cut the ginger into a julienne.
  • Remove the skin from the chicken legs.

Cooking the ingredients

  • In a pot, cook on low heat: the olive oil, cinnamon, fennel seeds, cardamom seeds recovered from the pods and minced ginger.
  • Add the chopped onions and salt. Stir and cook until the onions are translucent.
  • Add the tomato paste and peeled tomatoes.
  • Add the cumin and turmeric and yogurt.
  • Finally, place the chicken thighs.
  • Mix everything, cover and cook over low heat for 45 minutes.
  • Finally, add the rice and lemon juice into the pan. Mix and bake for 5 minutes, covered.


  • In a plate, arrange small rice rolls soaked in the mixture, using a circle ( or cookie cutter).
  • Place small slices of tomatoes on the rolls.
  • Add the chicken pieces with some sauce, cashew nuts, onion slices and small drops of concentrated tomato.
  • Sprinkle spices to your liking: turmeric for example.

Serve with a glass of Sweet Bordeaux: Loupiac or Barsac.


Spicy Chinese noodles with lime marinated shrimps


  • 200g (0.45 lbs) Chinese noodles
  • 10 fresh and peeled shrimps
  • 1 carrot
  • 1 cucumber
  • 1 small red chilli
  • 1 lime
  • Fresh ginger
  • 1 green pepper
  • Fresh basil leaves
  • Fresh cilantro (coriander) leaves
  • Smoked paprika
  • Espelette chilli
  • Olive oil
  • 1 tablespoon salt


Shrimp marinade

  • In a bowl, place the peeled shrimps.
  • Pour 5 tablespoons olive oil, lime juice, salt and 2 or 3 pinches of Espelette chilli. Mix well.
  • Keep in the refrigerator for about 40 minutes.

Preparation of the vegetables

  • Peel the cucumber and carrot. Cut into ribbons using the peeler.
  • Peel and grate the ginger.
  • Cut the red pepper and green pepper in half, remove seeds and chop finely.
  • Wash and chop the basil leaves.

Cooking the noodles and dressing

  • In a saucepan, bring water to a boil. Dip the noodles in boiling water and cook for the time indicated on the package.
  • Drain the noodles and rinse under cold water. Keep aside.
  • In a hot pan, place the marinated shrimps and the marinade.
  • Cook for 2 minutes on each side.
  • Add the cooked noodles and sprinkle with smoked paprika.
  • Transfer the carrot ribbons and cucumber over the noodles.
  • Add the sliced green pepper and red pepper, the grated ginger and finally the chopped basil.
  • Mix well in the pan.
  • Serve in soup bowls or plates. Add small coriander leaves to complete the dressing. Serve hot with chopsticks!

Serve with a glass of Sweet Bordeaux: Barsac or Sainte-Croix-du-Mont.


Tuna, sun-dried tomatoes and avocado makis


  • 3 Nori seaweed
  • 200g sushi rice (0.45 Lbs)
  • 1 nice thick slice of fresh tuna (albacore or bluefin)
  • 6 dried tomatoes
  • 1 avocado
  • 3 tablespoons rice vinegar
  • 1 teaspoon salt


Preparing the sushi rice

  • In a bowl, add the rice and a large amount of cold water.
  • Rinse the rice by draining and adding new water. Repeat it several times until the water runs clear.
  • In a saucepan, add the rice and cold water to completely cover the rice.
  • Bring to boil, then cover and cook over low heat for 10 to 12 minutes.
  • Remove the cover and cool the rice.
  • Add the rice vinegar. Mix.
  • Add the salt. Mix again.
  • Then place the rice in a large dish or plate, and spread it without crushing it too much.

Preparing the ingredients

  • Cut the avocado in half. Remove the skin and the core. Cut it into strips.
  • Cut the dried tomatoes into strips as well.
  • Cut the tuna into long strips.

Making the makis

  • Take a Nori seaweed: the shiny side must be on the table or on a mat.
  • Apply a thin layer of rice over 2/3 of the seaweed. Tip: wet your hands so that the rice does not stick to fingers.
  • Then, arrange the slices of tuna, avocado, and finally dried tomatoes, to form three bands of each ingredient.
  • Roll the seaweed onto itself, making sure everything is well tight.
  • For a nice roll, lightly moisten the part of the seaweed that closes the maki.
  • Keep the rolls in the refrigerator.
  • Before serving, cut each roll into 2cm (0.75 in) sections of makis. Tip: to make beautiful cuts, moisten the knife blade in cold water.

Serve with a glass of Sweet Bordeaux: Sauternes or Cérons.


Sweet Jambalaya with Cajun spices

The jambalaya is a typical dish of Louisiana, very simple to prepare and high in flavor. With its shrimps and spices, jambalaya matches very nicely with a glass of sweet white wine from Bordeaux!


  • 200 g (0.44 lb) rice
  • 20 fresh shrimps
  • 50 g (0.11 lb) of smoked ham (thick slice)
  • 100 g (0.22 lb) of chorizo ​​(or chaurice)
  • 1 ½ teaspoon cayenne pepper coffee
  • 400 g (0.88 lb) of fresh tomatoes
  • 130 g (0.28 lb) of red and green bell peppers
  • 1 celery stalk
  • 2 spring onions
  • 1 large garlic clove
  • 20 g (0.04 lb) of flour
  • ½ liter chicken stock
  • Salt
  • Tabasco
  • Olive oil


  1. Cook the rice in boiling salted water.
  2. Prepare ½ liter chicken stock. Keep aside.
  3. Cut the chorizo ​​(or chaurice) in slices. Cut the celery and peppers. Slice the onions.
  4. In a pan, heat 3 tablespoons oil and add the flour. Cook for ten minutes on low heat, stirring.
  5. Add the chorizo ​​(or chaurice). Brown for a few minutes before adding the onions, bell pepper and celery.
  6. Cut the tomatoes into small cubes and place them in the casserole along with crushed garlic. Stir.
  7. Pour the chicken stock.
  8. Cook over low heat (the pepper needs to be tender).
  9. Meanwhile, shell the prawns and put them in the casserole.
  10. Add the drained rice. Season with cayenne pepper, Tabasco and salt to taste.

It’s ready, serve it hot.

Sweet pizza pear and Roquefort

The secret of good food and wine pairing with Sweet Bordeaux? Achieving a good balance between freshness of the ingredients and the sweetness of sweet and fruity white Bordeaux wines. Pear and Roquefort go perfectly with these wines, demonstrate it with this pizza, which will accompany your summer aperitifs dînatoires.


Pizza dough:

  • 1 yeast sachet
  • 325 grams of bread flour
  • 200 ml of hot water
  • 1 tablespoon skimmed milk powder
  • 2 pinches of salt
  • 1 teaspoon caster sugar
  • Olive oil


  • 250 grams of thinly sliced ​​pears
  • 125 grams of Roquefort


  1. Mix the yeast, powdered milk, salt, sugar and flour. Pour the olive oil and water and stir until a smooth dough.
  2. Lightly sprinkle the dough with flour and knead for a few minutes, then let stand 5 minutes on an oiled plate and under a damp cloth.
  3. Divide the dough in half and roll each piece of dough to obtain two discs of twenty centimeters in diameter. Preheat your oven to 220 ° C.
  4. Place the two disks on a baking sheet brushed with olive oil. Arrange the pear slices and Roquefort.
  5. Bake for 15 to 20 minutes. Serve with a green salad.

Sweet bagel, chicken and Ossau-Iraty cheese

The Bagel, it’s THE food-trend of the moment! Originally from central Europe, this small round bread is a real chameleon: sweet, savoury, fruity, it adapts to any occasion. So to try without failing, we suggest a Sweet Bagel which combines chicken’s tenderness and Ossau-Iraty cheese’s fineness, perfect with a sweet Bordeaux white wine of course!


  • 6 bagels
  • 3 apples
  • 3 cooked chicken breasts
  • 2 big slices of Ossau-Iraty cheese
  • 1 tablespoon of Perigord nut oil
  • 1 small pot of crème fraîche
  • Roquette lettuce
  • 1 small bunch of coriander
  • Salt and pepper from a mill


  1. Pre-heat the oven grill
  2. Cut across the width of 2 bagels, then put them under the grill for a few minutes, depending on your liking
  3. Wash the coriander and the roquette
  4. Mix the crème fraîche with the nut oil and the coriander, and add salt and pepper
  5. Peel the apples and remove the seeds, cut them in small cubes and mix them with the crème fraîche preparation
  6. Slice the chicken and the cheese finely
  7. Brush some cream-oil sauce over the breads, then fill them with some chicken and cheese slices. Finish with a few roquette leaves.

Bon appétit!

Chicken skewers with curry and ginger

Sweet Bordeaux wines blend seamlessly with a spicy dish, balanced by their freshness. Here is the recipe for curry and ginger chicken skewers: a simple dish to make and perfect for a summer evening.


  •  800 g of free range chicken breasts
  • 1 clove of garlic
  • 1 tablespoon of herbs
  • 1 tablespoon ground ginger
  • 1 tablespoon curry powder
  • 1 tablespoon cumin
  • 4 tablespoons olive oil
  • 1/2 lemon
  • Salt and pepper


  1. In a bowl, mix the olive oil, crushed garlic, herbs, spices and the juice of half a lemon. Season with salt and pepper.
  2. Marinate the chicken for 1 hour in the fridge.
  3. Cut the chicken into pieces and thread them onto the skewers.
  4. Broil for 10 minutes on all sides by glazing the marinade regularly on the skewers.

Serve hot, with a glass of Sweet Bordeaux at 12 ° C.

Recipe for Thanksgiving turkey stuffing

The stuffing is what makes all the difference between a Thanksgiving turkey and The Thanksgiving turkey. To make sure you have an unforgettable celebration, here is recipe for stuffing of an American mother who moved to Bordeaux. Have it with a glass of Sweet Bordeaux. The aromatic sweetness of the wine will marry perfectly with the tasty, tender white meat.

Start the preparation the day before.


  • 175 g  (6 oz) butter
  • 1 large ball of whole meal or white bread
  • 2 large onions – peeled and thinly sliced
  • 6 celery branches – peeled and cut into small pieces
  • Dried Herbs: thyme, sage, marjoram – 1 teaspoon of each.
  • A bunch of parsley – chopped
  • Salt and pepper


  1. Cut the bread into small cubes and leave to air for a day.
  2. The following day, melt the butter in a pan over low heat. Sauté the celery for 2 or 3 minutes. Add the onion and cook until everything is cooked. Remove from heat.
  3. Put the breadcrumbs in a large bowl. Add the onion and celery mixt, including butter in which they cooked-in. Add the remaining ingredients and mix well.
  4. Stuff the turkey.Note: Depending on the size of the turkey, you will have increase or decrease the amount of stuffing.