An abundance of options when it comes to pairing drinks with salmon
Salmon are a remarkable species. With the fall rains, the salmon return to their natal freshwater creeks and rivers from the salty waters of the Pacific Ocean. And what a sight to watch as they swim upstream to spawn!
Though not as abundant as they once were, chum, Coho, steelhead and cutthroat trout can be found in many of Kitsap's creeks.
Kitsap creeks are generally smaller, shallower and more narrow. That’s because they’re fed by groundwater as opposed to some mighty rivers like the Columbia, Nisqually and Skokomish, which are fed from mountain snow melt.
Check out Kitsap Salmon Tours on WSU Extension Kitsap’s website, https://extension.wsu.edu/kitsap/water-stewardship/kitsap-salmon-tours/, for more information about salmon in Kitsap creeks.
Dubbed the "king of fish," salmon is the one fish that pairs well with red and white wine and everything in between. And by everything in between, I mean wheat beers, Belgian ales, stouts or Saisons, junmai sake or crisp ciders.
Salmon is wonderful whether baked, cured, grilled, poached, roasted, smoked or sushi. There are four cuts of a whole salmon. The best way to cook these cuts may differ from low and slow in an oven to a hot and fast on the grill.
A side of salmon is a single piece of salmon cut from the side of the fish. A fillet is cut horizontally from the side. A salmon steak is cut horizontally from a whole fish. With this type of cut, the grain is vertical to the heat source. So, a quick sear is best.
And then there is raw salmon. Sushi is thin slices of salmon cut from the fillet that has been designated as sushi-grade. It is heavenly served cold in sashimi, sushi rolls or poke bowls.
Salmon plays well with potatoes, cabbage, salad, rice or noodles. It’s great with classics such as cucumbers, onions, lemon, dill and garlic. And fruit! A sauce made with berries, pineapple or mangoes is a delight. Fruit-based sauces enhance the fish dish with higher acidity and, bonus, they’re lower in fat.
What sauce tops your fish dish is the real determining factor when it comes to what drink to pair with your salmon. That and your own preferences.
Red wine with fish? Yes! Salmon with a red wine works. That‘s because salmon is packed with protein and omega-3 fatty acids. This big, rich fish can pair beautifully with a big, rich wine or beer.
Many sommeliers believe Pinot Noir is the ultimate match with salmon. I say expand your horizons and look at the way the fish is dressed or accompanied to give you a clue on what to pair.
Contrast the salmon dish with a beverage that has high acidity. White wines with high acidity could be German Riesling, Sauvignon Blanc, dry sparkling or the Greek Assyrtiko, which has an abundance of citrus flavors. They act more like a palate-cleanser to the richness of the salmon.
Pinot Noir, Grenache, Valpolicella and Sangiovese have high acidity and low tannins that also work well as a contrast. Sour beer styles such as Belgian Lambic, wheat beers and craft-brewed sour ales are brews with tartness and effervescence that would contrast nicely. And you can also expect a balance of sweetness, sparkle and bright acidity from hard ciders.
Or complement the salmon dish with a tasty beverage that aligns with that richness and weight to create a sumptuous meal. This is where a weighty Chardonnay comes in. Or a full-bodied Merlot, Valpolicella or imperial stout.
For example:
A Thai-style salmon dish with curry and coconut milk over Asian noodles would work very nicely with a sweet Riesling or a sweeter-style cider. It’s a spicy-hot dish that pairs well with a sweet, cold beverage.
Grilled salmon garnished with gingered pineapple and hot sesame oil on a bed of rice calls for a domestic Chardonnay, Alsatian Gewurz or a junmai sake.
Grilled salmon drizzled with a raspberry sauce would be so beautiful with an Oregon Pinot Noir such as Ponzi, Stoller or Rain Dance. Washington Gold Raspberry cider would also hit the mark.
Cedar planked salmon with lemon and dill or a potato pancake with Smoked Salmon and topped with dill cream has Sauvignon Blanc written all over it. But a crisp German wheat beer would be equally tasty.
With a Niçoise Salad composed of salmon, briny olives, tender green beans and little potatoes, try a Cote du Rhone, whether red, rose or white. Rhone-inspired Cairdeas Winery’s Counoise would also be an inspired match with its blackberry and cherry flavors.
Roasted salmon flavored with mustard, horseradish and lemon on a bed of sautéed red cabbage shouts for a dry Riesling or imperial stout or a berry-flavored cider. This earthy, spicy dish would also contrast brilliantly with an Alsatian-style Riesling; a Framboise Lambic, a wheat-based beer with a magnificent aroma of raspberries; or a slightly effervescent Finn River Black Currant Cider.
Salmon cakes smeared with chipotle sauce and a squeeze of lemon with a glass of Zinfandel — red or white — would make for a tongue-tingling dinner. But an Alaskan smoked porter would also be satisfying with a particularly spicy sauce.
A great way to start the weekend is with herb-infused frittata with smoked salmon and a dollop of sour cream. This is the ultimate brunch dish and should be served with a sparkling wine. What better way to start the day?
Mary Earl has been educating Kitsap wine lovers for a couple of decades, is a longtime member of the West Sound Brew Club and can pair a beer or wine dinner in a flash. She volunteers for the Clear Creek Trail and is a longtime supporter of Silverdale.
This article originally appeared on Kitsap Sun: An abundance of options when it comes to pairing drinks with salmon
