So, as you guys may have noticed on the blog and on my Instagram, I’m beginning to venture into the area of wine pairing with my meals. My plan is to focus on affordable wines, and pairing them with the everyday meals that I blog about. However, Southeast Asian cuisine (especially Vietnamese) is a tough cuisine to do a wine pairing with because there are just so many layers of flavour in the meals. I tried pairing a wine with a Vietnamese Pork Chop Rice dish the other day, and I didn’t know what flavour profile to focus on – the lean pork, tangy fish sauce, creamy egg yolk, pungent scallion oil, crisp cucumbers and hot rice all married together to provide such complex flavours!
I tried a fruity Oregon Pinot Noir with the pork dish, but it just didn’t taste right together. The wine was just a bit to light and fruity for the heavier pork dish. So tonight, I paired the same wine with some teriyaki salmon and rice and it was perfect!
The wine is an Oregon Pinot Noir called Underwood that I got from a friend whose last name is Underwood. I know, right? I wish I had a wine with my last name! This wine isn’t available in Saskatchewan but is available in Manitoba or Alberta.
We often hear that you should pair fish with white wine, but I think that light, fruity and acidic Pinot Noirs pair very well with Asian-inspired salmon dishes. I feel like a white wine would have been too crisp for this teriyaki salmon – the crispness would have clashed with the rich teriyaki sauce and resulted in a tangy aftertaste.
This salmon recipe is adapted from Gordon Ramsay’s teriyaki salmon recipe, and I’ve shared my slightly modified version below. I served this salmon with a side of steaming hot jasmine rice and green beans sautéed with minced garlic, sesame oil and soy sauce. Pour yourself a nice fruity Pinot Noir and give this recipe a try!
Teriyaki SalmonPrint Recipe
- Thumb size piece of ginger, finely minced
- 2 garlic cloves, minced
- 3 tbsp soy sauce
- 2 tbsp maple syrup
- 1 tbsp mirin (or Chinese rice wine)
- olive oil
- sesame oil
- 2 salmon filets, skinless
- salt and pepper
Whisk the ginger, garlic, soy sauce, maple syrup, mirin and a drizzle of olive oil together in a bowl.
Place the salmon filets in a dish, season with salt and pepper, and pour the sauce over them. Cover with plastic wrap and set aside to marinate in the fridge for a couple hours.
Place a large frying pan over medium heat and add a drizzle of olive oil and smaller drizzle of sesame oil. When the oil is hot, place the salmon in the pan, reserving the marinade. Cook for 2 minutes, then pour in the marinade over the salmon and cook for another 3 minutes. Turn the salmon filets over and cook for another 3-5 minutes, basting with the sauce to coat the salmon.
Serve with rice and spoon some of the sauce over the salmon.