Wild salmon and Okanagan Valley Chardonnay – a match made in heavenly BC. The trio of citrus fruits with the miso’s earthy notes in the glaze, balance nicely with similar elements in the Chardonnay. Fresh and lively, our Chardonnay delivers apricot-scented pear and citrus flavours harmonized with delicate hints of spicy oak.
Wine: Five Vineyards Chardonnay
600 grams boneless wild salmon fillets
1 whole lemon
1 whole orange
1 whole lime
3 tbsp miso paste
2 tbsp maple syrup
sea salt & white pepper
Cut the salmon into four 150 gram portions and preheat oven to 425º F.
To prepare the glaze, finely grate the zest from the lemon, orange and lime into a bowl then cut the fruit in half and squeeze the juice over the grated zest. Whisk the miso paste and maple syrup into the citrus juices. Marinate the salmon fillets in the glaze for 30 minutes. Remove the salmon, place on a greased baking sheet and season lightly.
Roast the salmon for approximately 10 minutes, basting with the remaining glaze half way through cooking.
Recipe courtesy of Mission Hill Winery