This salmon dish is about as healthy as it gets as it is steamed along with the vegetables and served with a super simple soy dipping sauce.
This is the sort of dish you would eat if you were on a healthy diet which got me to wondering if there was such a thing as a healthy wine, or at least a wine that was more healthy than another? Perhaps not and it could be wishful thinking on my part but I am pretty sure that there would at least be a “lighter” wine of some sort that will compliment the delicate and simple natural flavours of the salmon.
As I am no expert on wines I’ll hand it over to the lads to match something nice up…..
Mike’s wine match:
‘Light’ could mean one of a number of things in wine terms, but mostly relate to body and/or alcohol. In relation to body, whites are obviously generally lighter than reds, although there are some lovely light-bodied reds that go very well with fish, such as Beaujolais.
I think I’d stick with white on this one, (a) because we’re specifically looking for a ‘light’ wine, and (b) because the saltiness of the soy dipping sauce is more easily complemented.
So, two delicious but quite different options:
- Dr Wagner Saar Riesling – medium-dry and deliciously fruity, with that trademark stony minerality of quality Mosel Riesling, and at only 9% alcohol light in every sense (so, healthier in per glass terms, or you can drink more of it for the same number of units of a higher alcohol wine!).
- Lugana Tenuta Maiolo DOC – higher in alcohol (12.5%) but still a light wine. What makes the Lugana a particularly great match for this dish is the very slight salty, sappy flavour from the calcareous clay used to grow the Trebbiano grapes – perfect with the salty soy and salmon.
Niall Harbison is Co-Founder and Master Chef at Look and Taste.