Salmon is a red-hot favourite in our house and high up the list on my desert island foods. It can be served up a hundred different ways each as mouthwatering as the last. Lightly oiled, skin side down for 2 minutes, flipped on each other side for 30 seconds and in a 360º oven for 5 leaves it golden and crunchy on the outer and velvet smooth, pink and flaky on the inside. Salmon is brimming with omega-3 (alpha linoleic fatty acids) a.k.a “the good fats” touted for their positive effect on our skin, a healthy heart and long-term brain health. So too, is half a glass of your favourite vino a day, thank you Doc. Pair effortlessly with any floral or fruit driven white with a shimmer of acidity to cut through the oiliness of this delectable fish - Pinot Gris, Chenin Blanc, Semillion or Viognier. For sweet glazed or lightly smoked salmon, source a fragrant, light red wine with bright red fruit and fine grain tannin - Gamay, Burgundy or light expression of Nebbiolo. 

About Author:

Tim is an Australian food and wine writer and accredited nutritionist. When cooking, Tim loves using healthy, local ingredients accented with bold multicultural flavors. Discover Tim’s endless recipes and multicultural food ideas on Instagram @tc_neumann or through Beverage Trade Network articles.