One of the best herb crusted salmon pairings is the 2010 Spy Valley Sauvignon Blanc from New Zealand. The lemongrass notes work well here, especially if you grill some asparagus and squeeze a little lemon juice with grated Parmesan on top. This is a full throttle white wine that you gotta swirl around in your glass to get the full experience.
Big expressive notes of lychee, lemongrass, passionfruit, fresh grapefruit are evident even as the glass is sitting on the table in front of you. It’s not very often you can smell a wine that’s almost two feet away from your nose. The aromatic fireworks practically fill the entire room. The notes are a good example of New Zeals Sauv Blanc typicity, but what I like about this one is it has a fatter mouthfeel because the winemaker leaves the wine on the lees longer. The result is a full body texture that’ll stand up to the full body, rich texture of the vinaigrette.
- 1 2-pound salmon filet with skin -
- 1 cup olive oil -
- ½ cup fresh basil, thyme, and parsley, finely chopped -
- basil - 1/4 cup finely chopped for vinaigrette
- Rock Salt - (fills bottom of baking sheet)
- sherry vinegar - 1/4 cup
- capers - 1 TBSP, drained
- dijon mustard - 2 TSP
- red onion - thinly sliced lengthwise