Day 8: Riesling Paired with Baked Salmon with Herb, Tahini & Pomegranate Crust by Hagen’s
All See Saw wines are designed to be enjoyed with good food.
This Christmas we want to share with you some of our favourite recipes to help you plan your special celebrations or make those last minute catch ups a little easier to plan!
We hope you enjoy 12 Days of Good Food & Good Wine with See Saw.
Day 8: Riesling
Paired with Baked Salmon with Herb, Tahini & Pomegranate Crust by Hagen’s
The Invergo Riesling is a must with any seafood dish so naturally we have paired it with this very festive Baked Salmon with Herb, Tahini & Pomegranate crust dish.
Our Riesling has a zippy citrus flavour with aromas of delicate white florals and lemon blossom.
Ingredients
800g-1kg of salmon side or 6-8 fillets
Salt
Extra virgin olive oil
Herb crust
1 long red chilli- deseeded and finely chopped
1 pomegranate (seeds only)
100g walnuts- roughly chopped
½ cup fresh mint- roughly chopped
½ cup fresh parsley -roughly chopped
½ cup fresh coriander- roughly chopped
½ red onion- finely chopped
Pomegranate molasses- to drizzle over the top for serving
Tahini dressing
100g tahini
100g natural yoghurt
2 tablespoons honey
¼ cup lemon juice
2 teaspoon sumac powder
½ teaspoon of cumin
1 garlic clove – crushed
Method
1.
Preheat oven to 180 degrees. Place salmon on a lined baking tray and brush with a very small amount of olive oil and sprinkle of salt.
2.
Bake for 15 minutes or if your fillets are larger- 20 minutes. A whole side of salmon will need closer to 35/40 minutes.
3.
While the salmon is baking, in a bowl, mix all ingredients together for the tahini dressing and in a separate bowl do the same for the herb crust.
4.
Let the salmon cool for 10 minutes before adding the tahini dressing on top.
Add a heaped tablespoon onto each fillet and then top with the herb crust.
Drizzle with some pomegranate molasses and you’re ready to serve!
