3 April 17
Speedy Sweet Chilli Salmon with Sileni Estates Pinot Gris \ VIDEO
Succulent, crispy-skinned salmon meets Sileni’s beautifully balanced Cellar Selection Pinot Gris.
With the weather starting to warm up, I’m looking forward to eating my salmon outside as well as cooking it out there. And now that I’ve learnt so much from New Zealand wine expert Chris Stroud at our wine tasting session, I’m confident that I can pick lovely wines to enjoy with salmon too. When we sipped on Sileni Estate’s pinot noir and pinot gris, we recognised that both the red and white pinot wines would be a great match for a softly spiced salmon dish. The pinot noir had vibrant bursts of cherry and berry flavours and an underlying spice, all of which would stand up well against the similarly robust natural flavour of salmon. The pinot noir would also make a great accompaniment to other rich foods, such as crispy roast duck and our sticky pork belly.
In the end we decided to match our crispy-skinned sweet chilli salmon recipe with Sileni Estate’s pinot gris. This wine was absolutely delicious, and felt like summer in a glass. With its ripe juicy stone fruit, pear and citrusy flavours, Sileni Estate’s pinot gris really lifts and lightens seafood like our pan-fried salmon. The zesty yet balanced acidity of the pinot gris also ties in nicely with our super simple cucumber pickle. And at the same time, the delicate spice in the wine mirrors the gentle spice of our sweet chilli and soy sauce dressing. There’s so many reasons why Sileni Estate’s pinot gris matches up a real treat with our sweet chilli salmon! Give it a go and you’ll see how the flavours all mingle together in perfect harmony.
We’ve loved doing this New Zealand Wines series, and it’s been fantastic to discover that the right wine can truly elevate our food to new heights of deliciousness.
Sweet Chilli Salmon with Coconut Rice and Cucumber Pickle
By the Dumpling Sisters
Serves 2, with coconut rice
1x recipe for perfect fluffy rice (enough rice for two people)
2 skin-on and boneless salmon fillets
1 tbsp vegetable oil
salt and pepper
75ml coconut milk
1 tbsp black sesame seeds (optional)
for the dressing
2 tbsp sweet chilli sauce
1 tbsp light soy sauce
for the pickle
1/2 a long cucumber, sliced into angular batons
1/2 tsp sugar
1 tsp sesame oil
1 tsp light soy sauce
2 tsp white vinegar
1. Start cooking the rice according to the instructions for perfect fluffy rice.
2. Prepare the pickle by mixing together all of the ingredients in a bowl. Set aside. In another bowl, stir together the dressing ingredients, then set aside.
3. Heat the oil in a frying pan over high heat. Season the skin side of the salmon with a few pinches of salt and pepper, then add them to the frying pan skin-side down and turn the head down to medium. Season the fleshy side, and use tongs or a spatula to press the fillets gently for maximum contact between the pan and the skin. Cook for 5-6 minutes, then flip the fillets and cook on the fleshy side for a further 1-2 minutes.
4. When the salmon is just about ready, fluff up the cooked rice then stir in the coconut milk and black sesame seeds. Drain any excess liquid away from the cucumber pickle.
5. Serve the salmon on a bed of coconut rice, with the crunchy cucumber pickle on the side and the dressing drizzled generously on top.