We tried Grilled Salmon with Dill and Lemon from bbq.about.com The salmon is marinated in lemon juice, lemon zest, garlic, oil and dill and then barbecued. We served the salmon with baked potato wedges, mushrooms and tomatoes.
To go with the salmon we decided on a bottle of Touraine Sauvignon Blanc “Les Hauts Lieux”, Bougrier 2013, a French white from the Wine Society.
We thought the nose was slightly grassy and the taste was fresh and lemony with some tropical fruits. The finish was crisp. A good match with the barbecued salmon.
We are having an Indian Summer and a barbecue was in order. We did salmon steaks marinated with rosemary and olive oil from an old picnics and barbecues cookbook. A light Pinot Noir would probably have worked, but we did not have one, so we opened a bottle of Campo Viejo Rioja Crianza 2008 from Costco. This Spanish red was light enough not to overpower the salmon. We were actually very pleasantly suprised with how well this matched, The redcurrant flavours and spiciness in the wine were accentuated by the pairing.
One of Teresa’s favourites is a Salmon and Prawn Chowder recipe on a leaflet she picked up from Somerfield a while ago. (Must have been). We opened a bottle of Croftwood Chardonnay 2009 from Sunday Times Wine Club. This Australian white had peach and melon flavours, was ripe and refreshing and a good match with the chowder.
We had Marinated Salmon with Chilli, Lime and Honey from the BBC Food website. For the purposes of wine matching, at first we thought the marinade would only play a small part. We find that unless it is served with a cream-based sauce, it is quite challenging to find a good wine match for salmon. We happened to have a bottle of Don Cayetano Chardonnay 2009 in the fridge that our daughter had brought round a few days previously. A Sunday Times Wine Club Chilean white that we have had on a few occasions and we have usually enjoyed it. It is unoaked, crisp with citrus, melon and peach flavours. At first we were not sure, but after a couple of sips we found it worked well. The citrussy, tangy flavours from the marinade did enough to make the dish a surprisingly good pairing with the wine.
We chose a Supercook recipe – Darne de Saumon a l’Ancienne, which is Baked Salmon Steak with Mushrooms. It contains herbs, white wine, fish stock, prawns and brandy. This is quite a challenge to match with a wine. We opened a bottle of Seven Rivers Sauvignon Blanc 2008, a Chilean white from the Sunday Times Wine Club. This is an intense Sauvignon along the lines of a New Zealand Marlborough. It actually went well with the salmon and the sauce. The acidity of the wine matched that of the sauce. However, we were surprised that there was less affinity with the prawns. Overall, not brilliant, but acceptable.
We went for an old favourite from Supercook today – Salmon in White Wine & Cream Sauce. New World Chardonnays have always gone well previously, but this time we tried a Tesco Chablis 2008. Not as full and rounded as some other Chardonnays. A good, if not outstanding, match.
We were invited to friends for a meal and our hostess helpfully gave us advance notice of what we would be eating. Salmon steaks in a Creamy Lemony Sauce. As we had enjoyed a Chilean Sauvignon with a lemony salmon recipe last Sunday (see 28 November) , we took along a bottle of Casa Porta Sauvignon Blanc 2009 from Costco. A good match. The acidity and fruitiness were just right.
We tried another Slimming World recipe. This time Baked Lemon and Dill Salmon, which we thought was an excellent way of serving Salmon. It had a lovely lemony sauce but the flavours of the fish still came through well. We thought the wine to drink with it would need acidity to match and we managed to find a superb match with an excellent wine – Seven Rivers Sauvignon Blanc 2008, a Sunday Times Wine Club wine from Chile. The food brought the fresh citrus flavours in the wine to the fore. Delightful.