Serves 4

4-5 oz. pieces skin on roasted wild salmon


  • 2 fennel, tops removed, sliced, root intact
  • 1 tablespoon of honey
  • Salt
  • Olive oil

Toss the fennel with olive oil, salt, and honey. Roast until caramelized. Set aside to cool.

Pickled Rhubarb:

  • 2 stocks of rhubarb, sliced in 1 inch pieces
  • 1 cup of apple cider vinegar
  • 2 cups of water
  • 1/4 cup of sugar
  • Punch of peppercorns
  • 1 star anise
  • 2 teaspoons of salt

In a saucepan, combine the vinegar, water, peppercorns, sugar, anise, and salt to a boil. Add the rhubarb and remove from the heat. Chill overnight.


Rosemary oil:

  • 4 sprigs of rosemary, fried in 2 cups of oil and drained
  • 2 cups of diced watermelon
  • 2 sprigs of tarragon, stems removed
  • 1/2 cup black oil cured olives, chopped

Sear the salmon skin side down, about 3 minutes. Flip and sear the other side about 2 minutes, for medium rare, depending on the thickness.

In a bowl, combine the watermelon, fennel, rhubarb, tarragon. Divide the mixture between 4 different plates. To with the salmon. Drizzle with rosemary oil. If desired, garnish with a petite mixed green salad.


Enjoy with Bergstrom 2015 Cumberland Reserve

Chef Abby McManigle, Executive Chef, Brooks Winery