Consider salmon, which seems to be paired almost exclusively with Pinot Noir these days. Are these pairings always well thought out, or are they simply there to assert the street cred of the pairer? In this case, he’s breaking the cardinal rule, man!
“I’m so bad I’m drinking red wine with my fish.”
Yes, salmon and Pinot can often work wonderfully, but would you prefer to stick to the rules? You know, white wine with fish, high acid with fat and the like?
Salmon image via Shutterstock
These are two simple preparations that both use Regal Salmon. This must be some New Zealand specialty, but I’ve been advised that any high quality salmon will do. The recipes came from our friends at Highfield Estate, producers of wonderful Sauvignon Blancs, which are obviously the suggested pairing for these recipes. I think that sounds great, particularly if you can catch one of the last days of summer and enjoy either of these great dishes while dining al fresco.
These recipes are presented in their original format, which includes metric measurements. To make things easy for everyone, I’ve made some conversions below.
600 grams = 1lb 5 ounces
200 grams = 7 ounces
100 grams = 3.5 ounces
100 ml = 3.4 fluid ounces