Salmon saku with arugula and grilled eggplant

A quick and simple recipe for a very fresh dish to combat the torrid summer heat. We pair it with a Trentino Müller Thurgau Vigna delle Forche 2017 Cembra Cantina di Montagna.
The term “saku” refers to the prime cut of a salmon or red tuna fillet cut into a single block with the skin trimmed off. It is ideal as a raw appetizer, since it has already been chilled.
Ingredients for 4 people:
450g salmon (chilled), 100g wild arugula, 1 purple eggplant, 1 Amalfi lemon, salt and extra-virgin olive oil as desired.
Directions:
Diagonally cut 16 slices from the salmon saku.
Slice and grill the eggplant and then season with EVOO and salt.
Dress the arugula with EVOO and the juice of half a lemon and salt to taste.
Prepare four plates with 4 slices of salmon on each together with some arugula and slices of grilled eggplant. Garnish with slices of lemon and trickle a little EVOO on top. Serve cold.
Wine to pair:
(edited by Stefania Vinciguerra)
Trentino Müller Thurgau Vigna delle Forche 2017
Straw yellow color with greenish reflections. To the nose varietal hints of white flowers, elderberry, yellow peach and apricot; as the years pass, a flint note emerges. Strong taste, deep and savory with a fresh acidity that also brings good persistence.
Production area: Vigna delle Forche (Cembra), Cembra Valley, a vineyard with South exposure, located 872 m above sea level.
Grape variety: Müller Thurgau 100%, planting method simple Trentino pergola and Guyot; plant density 5,500 plants/ha; grape yield in wine 60-65 hl/ha.
Grape harvest: Grapes harvested by hand at the end of September.
Vinification: Soft pressing in an inert atmosphere, natural must decantation, fermentation at low temperatures (16°C) in stainless steel tanks, ageing on lees for 9/10 months with batonnage every 15 days, bottling and subsequent ageing in bottles for about 4- 5 months before marketing.
Alcoholic Content: 12.5% vol.
Serving Temperature: 8°C.
Ageing Potential: 7-8 years.
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