Saturday salmon and sauvignon

Don’t you just love a bit of alliteration. To be more precise: this was salmon teriyaki (with miso, lemon zest, honey and jalapenos) with pan-fried green asparagus and shiitake mushrooms seasoned with coriander and mint. The herbal green notes in the dish harmonised beautifully with the capsicum and tomato leaf, clean-as-a-whisktle character of this 2020 New Zealand Marlborough Sauvignon Blanc „Island Bay“ while the rich umami flavours of the teriyaki and the mushrooms were balanced by the wine’s crisp acidity. Strangely enough, there were no leftovers – either on the plate or in the bottle…..

Recipe to download (Hauptgang)