Wild salmon - and the wine

Today, salmon can be found on supermarket shelves in the same inflationary way as prawns, pork, beef or poultry. Not even two generations ago, all of this was still a speciality. Back then, these animals were not highly bred and mass-produced like a commodity. Today they are.

That is why we should once again regard wild salmon as a genuine speciality and, if we want to eat salmon, we should limit ourselves to wild salmon and only in small quantities so that it is not overfished. Wild salmon is fished off the coast of Alaska from May to the beginning of September. So you get the best product at the moment.

And it tastes so good on its own that you shouldn't use too many additional ingredients.

One of our favourite recipes is the following:

Cut the zest of a lemon into fine strips
Squeeze the juice from the lemon
Mix the juice with the same amount of rice vinegar (mirin)
and 2 centilitres of gin

Grind a tablespoon of coriander seeds and a teaspoon of Indian black pepper. Now mix with two tablespoons of shiro miso.

Then remove the skin from the piece of wild salmon,
rub it with the mixture and, ideally, vacuum-seal it or put it in a sealed bag in the fridge for two days. Then slice and serve.

The quantities given are for a whole side of wild salmon.

We recommend a clear, precise Sauvignon Blanc such as the one from Paul Vattan - Domaine de St. Romble Sancerre Grande Cuvée 2022.

The "Grande Cuvée" from Domaine de Saint Romble is a wonderful, rich and juicy Sancerre that is particularly impressive due to its rich flavours. It exudes fascinating notes of exotic yellow fruit, a hint of ginger and a subtle smokiness. The enormous minerality gives the wine a refined tension on the palate that immediately demands a second sip!

Wild salmon - an ideal wine partner

There are classic food and wine pairings that are simply unbeatable. One of these is salmon and a rich, powerful white wine such as a white Burgundy.

Of course, with salmon, as with all dishes, it depends on the method of preparation and the sauces, but the basic rule is that salmon is a fish with a high fat content. And it is unsaturated fatty acids that create a pleasantly creamy, but also stimulating mouthfeel. Then there are the proteins, which provide different flavour nuances and pairings depending on the preparation method.

Raw salmon as carpaccio or sushi

If salmon is served as carpaccio, sushi or sashimi, young, crisp, fresh white wines are the best choice. Favourite grape varieties are Sauvignon Blanc and Riesling, as well as champagne and fino or manzanilla sherry if soya sauces and wasabi are added to sushi or sashimi.

Poached or lightly fried wild salmon

As soon as it gets creamy, the salmon is poached or lightly fried and there are sauces such as hollandaise or similar, rich wines are included: Chardonnay, Pinot Blanc, Chenin Blanc or Grüner Veltliner, preferably matured, preferably from the wood, preferably rich. Mature champagne is excellent, but should not be "Brut Nature", but rather "Extra brut" or "Brut".

Champagne is also excellent when salmon is marinated black and served with miso aubergine. The champagne should then be fruity and not completely dry. "Demi-Sec" from Vouvray in the Loire is also an excellent choice.

Smoked salmon/cream salmon

Finally, smoked salmon is a firework of flavours that goes perfectly with zesty, citrusy Chablis, Sancerre or other Sauvignon Blancs, Grüner Veltliner, Chenin Blanc or even Sémillon-Sauvignon Blanc blends such as those from Bordeaux or South Africa.

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