Salmon always looks and tastes amazing. A party favourite and available most places. A side of salmon will feed around 10 people. They vary in size somewhat so budget 100 grams per person when you’re at the fish counter.
In this instance the Amisfield Rosé is particularly choosen as a match for a higher fat content Salmon. Saltwater salmon is the most common farmed salmon sold in New Zealand. Think creamy pink salmon paired with the freshness of strawberries and a fabulous afternoon.
Prep this up in the morning and bung it in a hot oven for 20 minutes. Equally good cold. Perfect for a long-lasting catch-up.
Roasted Salmon with Sumac
1 side of salmon (100g per person)
2 tablespoons dijon mustard
2 lemons, zested and juiced
1 tablespoon local olive oil (we're using Dogpoint Olive Oil currently)
2 teaspoons salt
1-2 teaspoons sumac *
1/2 teaspoon white pepper
1-2 handfulls of herbs, roadside fennel fern, parsley, a little mint, what ever is to hand. Chop most but reserve some nice looking specimens for serving.
extra sumac, sea salt and black pepper for serving.
*Sumac is a dried spice with a tangy, lemon flavour. Made from the dried and ground berries of the wild sumac flower. Proported to lower blood sugar levels, be high in vitamin C and chocka with anti-oxidants... Also turns an aoli or creme fraiche into something special and takes most fish and lamb dishes up a notch.
The other two recipes and wine matches in this Christmas Special are: