Viognier & Salmon

Cherie Almond - Cellar Door

Salmon Delight (serves 6 people)

The oiliness of the salmon, the bite of the silverbeet and the blandness of the rice complement the exotic flavours of Te Mata Estate Woodthorpe Viognier to perfection.

• 1⁄4 cup soy sauce
• 1⁄4 cup rice wine or sake
• 1 tsp minced fresh ginger
• 2 tbsp sugar
• Large piece of salmon, bones removed
• Spring onion and sesame seed to lightly garnish after it comes out of the oven

Place soy, rice wine, ginger and sugar in pot and boil for five minutes. Cool. Pour over salmon and leave ten minutes to two hours in fridge, turning over once or twice. Preheat oven to 250°C, place fish in baking dish and spoon over marinade to coat. Bake five minutes or until cooked.

Serve on a bed of rice, and lightly cooked silverbeet.