Food and Wine pairing of the week: Soy glazed New Zealand king Salmon with pak choi, ginger & garlic chips

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400gms New Zealand King Salmon – skin removed & portioned into 100gm pieces

40gm Fresh Ginger root – peeled and sliced very thinly into wafers

4-5 Large garlic cloves – sliced thinly into wafers

1 tablespoon Sesame seeds – lightly toasted

4 stems Pak choi

100mls Dark sweet soy sauce

Ginger & Garlic Chips

1. Ginger & garlic chips can be easily achieved by stretching plastic food wrap over a standard dinner plate, ensuring it is tight & taut. If this is done correctly then the plastic wrap will be sitting up off the plate showing a few millimeters gap between the plate & the plastic wrap.

2. Lightly spray the plastic with cooking/baking spray.

3. Place all the thinly sliced ginger wafers separately onto the sprayed plastic covered plate & then microwave on 100% power for 1 minute. Allow a few minutes for cooling before you repeat the process with another minute in the microwave. Continue this process until you can see that the ginger is crisping up & becoming dried. The finished product will become crisp & dried like a potato chip, lightly season & store in an airtight container until required.

4. Repeat the process with the wafer thin garlic to achieve the same results.

To Complete the Dish

1. In a small mixing bowl add the sesame seeds and half of the ginger and garlic chips and crush them into t he same bowl creating a seasoning to sprinkle over the cooked salmon.

2. Choose a bamboo steamer with a lid (you could also use metal steamer) that will fit the 4 salmon portions in, also choose a corresponding pot filled with water & brought to the boil.

3. In the steamer, place a piece of non stick parchment paper & then place the salmon portions on paper. Add the pak choi into the steamer as well, allowing the salmon & pak choi to cook to very similar timeframes.

Place the steamer over the boiling water & cover with the lid. Steam/cooking times may vary according to the salmon’s thickness however it would be approximately 3-4 minutes.

As soon as the salmon & pak choi are cooked, remove the steamer from the pot & remove the lid, quickly brush the salmon portions with the sweet soy sauce. Sprinkle the sesame/ginger/garlic seasoning onto the salmon & then finish by sprinkling the ginger & garlic chips over the portions of salmon.

Serve immediately in the bamboo steamer or quickly plate & serve.

Optional Accompaniments/Condiments – steamed rice & soy sauce.

Wine Pairing – Bald Hills Last Light Central Otago Riesling 2009

Though a little drier and more “citrussy” than the  2008 “Last Light”,  this wine is even more suited to seafood dishes. The citrus and floral bouquet, slight sweetness and long minerally finish make this wine an ideal accompaniment to dishes such as salmon and asian greens .