Cooking

SALMON COMPANIONS

Although the revered chef Auguste Escoffier, in his popular 1903 tome, Le Guide Culinaire, insists that salmon should be served as plainly as possible, there are many who have a more diverse attitude to dining.

Salmon is a staple food in many cultures. Generations have experimented with and established their own distinctive dishes using locally sourced ingredients. There are many ways to enjoy salmon and add something unique and interesting to each dish. Using different ingredients is a great way to expand the boundaries of your cooking.

For those who like to mix the best with the best, the following are some time-honoured ideas about what goes well with salmon – from condiments to sauces to wines – and why.

BACK TO TOP COMPANION SAUCES

To many, a simple splash of lemon or lime can't be surpassed. But there are many sauces that will add zest and variety to your salmon, so feel free to use sauces to suit your desired style of cuisine

Fish Sauce Adds a salty flavour for cooking South East Asian style. Suits: whole, filleted or portioned salmon Tip: use in marinades, dressings, soups.

Sweet Soy Sauce Use for a more malty flavour. Creates a rich glaze on the salmon when frying. Suits: whole, filleted or portioned salmon Tip: use in marinades, dressings Light Soy Sauce Saltiness for seasoning with Asian-style taste and aroma. Suits: whole, filleted or portioned salmon Tip: use in marinades, dressings Curry Pastes For hot or mild curry flavouring. Combine with coconut milk. Suits: whole, filleted or portioned salmon Tip: use in curries

Coconut Milk Adds aroma, consistency and a creamy island style texture. Suits: whole, filleted or portioned salmon Tip: use in curries

Sesame Oil Roasted nutty flavour complements the salmon and adds a glossy sheen when cooked. Suits: whole, filleted or portioned salmon Tip: use in marinades, dressings

Sweet Chilli Sauce Creates a sweet glaze before or after cooking. The chilli stimulates the appetite. Suits: whole, filleted or portioned salmon, cold-smoked salmon Tip: use in marinades, dressings, dipping sauce

Teriyaki Sauce Adds a unique Asian style BBQ flavour when used as a marinade. A baste for pan-frying or grilling. The glaze keeps the outside of the flesh from drying out. Suits: whole, filleted or portioned salmon Tip: use in marinades, basting, glaze

Béarnaise Sauce Made with butter, eggs a little vinegar and someherbs, this rich sauce is a perfect addition to poached salmon and the right white wine. Suits: whole, filleted or portioned salmon, especially poached Tip: try with orange or another citrus juice in place of the vinegar. Mint and chervil also go well here.

Dressings Citrus or yoghurt and cucumber based dressings like tzatziki add a delightfully contrasting zest to any style of salmon. Suits: whole, filleted or portioned salmon, hot-smoked or cold-smoked salmon Tip: use in sauce, dip

White Wine & Mustard Made with sautéed diced onions and a little sugar, the white wine gives a subtle sharpness and the mustard a gentle heat that contrasts the rich salmon flavour. Suits: whole, filleted or portioned salmon Tip: use in sauce

Cream Combines well with smoky salmon flavours, especially when gently warmed and infused with fresh herbs and vinegar (or a citrus juice like lemon). Suits: whole, filleted or portioned salmon, hot-smoked or cold-smoked salmon Tip: use in sauce, dip

Sour Cream Like a regular cream sauce, it combines well with smoky salmon flavours, but with a bit more of a contrasting bite. Suits: whole, filleted or portioned salmon, hot-smoked or cold-smoked salmon Tip: use in sauce, dip

Mayonnaise Creamy mayonnaise texture combines well with hot smoked salmon flakes without either overpowering the other. Suits: hot-smoked salmon Tip: use in hot-smoked salmon and baby spinach salad with limed mayonnaise and parmesan croutons

Aioli Creamy mayonnaise texture combines well with hotsmokesalmon flakes without either overpowering the other. Suits: hot-smoked salmon Tip: use in hot-smoked salmon and baby spinach salad with limed mayonnaise and parmesan croutons

Tartar Sauce When capers, pickled cucumber, chives and parsley are mixed with mayonnaise to make tartar sauce, you get a tart sharp flavour that contrasts delightfully with salmon’s rich natural oils. Suits: whole, filleted or portioned salmon, (especially baked, barbecued or pan fried), cold-smoked salmon Tip: use in dipping sauce

BACK TO TOP COMPANION FRUITS

Fruits add a refreshing contrast in flavour and texture, use them as a juice, a marinade, or a pickling medium, or simply as a condiment.

Mango Mango’s sweet flavour and soft flesh blend well with the natural salmon flavour and cooked texture. Suits: whole, filleted or portioned salmon Tip: try BBQ salmon with mango salsa, red onion, tomato, olive oil, salt and pepper, lime juice, and fresh coriander

Lemon For many, the lemon's acidity and sharp flavour is all a salmon ever needs. A classic. Suits: whole, filleted or portioned salmon Tip: use in parsley, lemon and parmesan crusted fresh salmon fillet

Lime For a change try lime instead of a lemon and enjoy its fresh light aroma and more complex flavour. Suits: whole, filleted or portioned salmon Tip: use in baked with lime, chilli and coconut milk

Pear Pear’s sweet flavour and crunchy texture adds a delicious contrast without being overpowering. Suits: hot-smoked salmon Tip: try thinly sliced packham pears with hotsmoked salmon on water crackers with cream cheese

Rockmelon The sweet flavour adds a delicious contrast to an earthy, smokey salmon. Suits: cold-smoked salmon Tip: use in dip

BACK TO TOP COMPANION GARNISHES

A good garnish adds flavour and decorative appeal to your meal.Whether you use salmon as the base or the garnish, your basics like rice, pasta, noodles and bacon all serve well when combined with salmon.

Bacon Cooked until golden brown, bacon adds another popular smokey flavour alongside fresh salmon in pasta or salads. Suits: whole, filleted or portioned salmon, cold-smoked salmon Tip: add crisp diced bacon for a quick salad made from whole-baked salmon leftovers. Use with rocket, lettuce, shredded semi-dried tomatoes, and a little red pepper pesto as a dressing

Noodles Like pasta, noodles will absorb your salmon flavour and sauces, especially towards the end of your cooking time. Suits: whole, filleted or portioned salmon, cold-smoked salmon Tip: great base for salads. Try with simple lemon or lime juice as well as more complex teriyaki or pepper pesto sauces

Pasta Pasta acts like a sponge and soaks up the salmon juices, sauces or dressings for extra flavour. Suits: whole, filleted or portioned salmon Tip: great base for salads

Rice Like pasta and noodles, rice will absorb your salmon sauces and flavour. Suits: whole, filleted or portioned salmon Tip: great base for salads

BACK TO TOP COMPANION VEGETABLES

Spinach Its raw earth flavour complements fresh salmon. Sauté with butter and lemon juice for a softer texture and flavour. Suits: whole, filleted or portioned salmon Tip: use in marinades, dressings, soups, dipping sauce

Snow Peas Adds a mild pea flavour and some crunch to your fresh salmon. Suits: whole, filleted or portioned salmon, hot-smoked salmon Tip: try blanched with a little dressing or toss them raw into a salad with hot-smoked salmon

Asparagus Asparagus will add spears of delicate flavour and colour to your salmon plate. Suits: whole, filleted or portioned salmon, hot-smoked salmon Tip: try salmon and asparagus puff pastries with lemon and horseradish cream

Roasted Red Capsicum A sweet flavour that combines especially well with smoke flavoured salmon. Suits: whole, filleted or portioned salmon, hot-smoked or cold-smoked salmon Tip: use in salmon pizza or a penne pasta with cream and basil

Avocado Avocado's creamy smooth flavour and texture pairs beautifully with salmon. Suits: whole, filleted or portioned salmon, hot-smoked or cold-smoked salmon Tip: add salmon flakes to ciabatta bread spread with goats cheese and sliced avocado

Fresh Peas The subtle flavour of peas adds some light and shade when paired with salmon Suits: hot-smoked salmon Tip: try tossing some peas into a hot smoked salmon risotto with lemon zest and parsley

Fennel Aromatic with a mild aniseed flavour, fennel has a crunchy texture when eaten raw and is slightly sweet. Delicious braised in wine and butter and served with baked salmon. Suits: whole, filleted or portioned salmon, hot-smoked salmon Tip: try a warm salad made with shaved fennel, diced tomato, sliced red onion, capers and olives. Serve with pan fried salmon steaks cooked in olive oil and lemon juice.

Bok Choy Adds a contrasting crunchy texture. Suits: whole, filleted or portioned salmon Tip: use in stir fries

Cucumber Brings a refreshing, cooling flavour to the palate. Suits: whole, filleted or portioned salmon (sushi or sashimi), hot-smoked or cold-smoked salmon Tip: make a sauce with yoghurt, diced cucumber, cummin, mint, cayenne pepper. Try with raw salmon sushi or sashimi style.

Daikon Thinly sliced, this Chinese radish adds slivers of mild radish flavour. Suits: whole, filleted or portioned salmon cold-smoked salmon Tip: use in salad or with cold-smoked salmon and corn cakes with dill cream

Wom Bok Chinese Cabbage Sliced thinly and served raw, this Chinese cabbage is milder than most, but it still adds a crisp and crunchy texture that contrasts nicely with flakes of hot-smoked salmon. Suits: whole, filleted or portioned salmon, hot-smoked salmon, cold-smoked salmon Tip: try tossing hot-smoked salmon into a coleslaw made from wom bok and mayonnaise spiked with sweet chilli

Rocket Lettuce Its peppery flavour and crunchy texture make a good contrast to most smoked salmon. Suits: whole, filleted or portioned salmon, hot-smoked or cold-smoked salmon Tip: use in salads

BACK TO TOP COMPANION HERBS & SPICES

Coriander Coriander’s soft leaves are easily adaptable to various sauces like coriander and parsley pesto. It has a citrus-like aroma and flavour. Suits: whole, filleted or portioned salmon Tip: BBQ fresh salmon with coriander pesto

Fennel Seeds Mild anise flavour used in marinades or when poaching to impart flavour. Suits: whole, filleted or portioned salmon Tip: use in Sri Lankan fish curry with coconut, garlic, chilli and tumeric

Pickled Ginger Used as a palate cleanser when eating fresh salmon sushi and sashimi Suits: whole, filleted or portioned salmon

Garlic Mince and put into fresh mayonnaise. Use as a marinade and baste with oil and herbs. Suits: whole, filleted or portioned salmon Tip: use in salads and for the BBQ

Chervil Has a slight aniseed flavour that goes well with fresh fish. Suits: whole, filleted or portioned salmon Tip: use in garnish for flavour

Parsley The slightly bitter flavour contrasts the salmon’s naturaoils. Suits: whole, filleted or portioned salmon Tip: may also be used as a garnish

Poppy Seeds These popular seeds can add some flavour and texture to your table. Suits: cold-smoked salmon Tip: use in traditional Russian mini yeast, flour and poppy-seed pancakes, topped with coldsmoked salmon, sour cream and dill

Chives Chives add a mild onion flavour without overpowering the salmon’s natural flavours. Suits: hot-smoked salmon Tip: use in dressings, marinades, sauces

Fresh Dill This has been a traditional condiment herb with salmon for centuries in Europe. Scandinavian countries often preserve their salmon in salt, sugar and dill, and bury it in the snow or sand (called ‘gravadlax’ or ‘gravlax’). Suits: whole, filleted or portioned salmon Tip: use in dill potatoes, marinades

Caper Berries The 'tart in tartar sauce'. Salted or pickled, capers have a tart, sharp flavour and are used to add contrast to the salmon’s natural oils. Suits: whole, filleted or portioned salmon, hot-smoked or cold-smoked salmon Tip: toss into salads and dressings. Serve with barbecued, pan fried or baked salmon

Wasabi (Japanese Horseradish) Peppery taste contrasts well with the salmon flavour especially in sushi and sashimi. Great with soy sauce. Suits: whole, filleted or portioned salmon Tip: use in sushi or sashimi

Saffron Saffron has a unique, earthy taste, unlike any other. Used sparingly due to the cost and intensity of flavour and colour. The taste can be used to contrast the salmon flavour when used with other condiments, such as in rice dishes, soups and dressings. Suits: whole, filleted or portioned salmon Tip: Spanish paella: baked salmon with saffronand-tomato infused rice

Chilli Fiery hot flavour blends well in bastes and marinades, especially with lime and fish sauce. Suits: whole, filleted or portioned salmon Tip: use in marinades, stir fries, BBQs

Horseradish The peppery flavour contrasts a smokey flavoured salmon. Suits: cold-smoked salmon Tip: try in a dressing, drizzled over cold-smoked salmon served with baby spinach and fresh crusty bread

Watercress A contrast in both texture and flavour. Watercress adds a mild, peppery, piquant flavour and crispness to cold-smoked salmon. Suits: cold-smoked salmon Tip: may also be used as a garnish

Honey Its sweet flavour can be used to glaze salmon while it is cooking to add contrast. Often used in conjunction with other flavours. Suits: whole, filleted or portioned salmon Tip: use as a dressing or glaze in teriyaki salmon, honey & mustard salmon

BACK TO TOP COMPANION CHEESE

Salmon is best served with goat's cheese.
Sheep or ewe's cheese tends to be a little too fatty. And cow's milk cheese can lack a little of the acidity a good chef likes, to draw out the natural salmon oils and infuse the mouth with flavour.

Chevre Goat's Cheese A good goat’s milk cheese like 'chevre' can bring a unique blend of creaminess, saltiness and acidity that will break up the natural salmon oils and enhance your eating experience. Suits: whole, filleted or portioned salmon, cold-smoked salmon Tip: try cold-smoked salmon and rocket pizza with chevre cheese

Marinated Feta An exception to the ‘goat’s milk cheese is best’ rule is a marinated feta. Whether made from goats, cows or ewes milk, marinated feta has a sharp saltiness that will bring a flavoursome contrast to the salmon, especially if crumbled inside or on top of your salmon and baked. Suits: whole, filleted or portioned salmon Tip: try BBQ salmon, pocketed with spinach, feta and pesto

Goat's Blue Cheese A soft textured cheese with a sharp flavour for an exciting mix that both blends and contrasts especially well with hot-smoked salmon. Suits: hot-smoked salmon Tip: try a Strezlecki Blue Gippsland inantipasto with water crackers and figpaste. Also good for canapés or salad.

Surface Ripened Goat's Cheese Has a rich creamy flavour with a tang just aching to ooze out from the rind and enrich your salmon. Suits: hot-smoked salmon Tip: try warmed hot-smoked salmon with poppy seed lavosh, ripened goats cheese and fresh pear slices

Mascarpone A triple cream cheese with a slightly tart flavour, marscapone is another exception that will add some zing when used as a sauce with pasta and cold-smoked salmon. Suits: whole, filleted or portioned salmon, hot-smoked salmon, cold-smoked salmon Tip: add to warmed hot-smoked salmon, tossed with butter lettuce, toasted flaked almonds, chervil and snow shoots

Cream Cheese Mild flavoured, slightly creamy and spreadable, cream cheese and salmon go well together Suits: hot-smoked salmon, cold-smoked salmon Tip: use in snacks, canapés

Fresh Goats Curd Unprocessed and with more moisture than the firmer, more processed chevre, fresh goat's curd is more spreadable and makes a great sauce. Suits: cold-smoked salmon Tip: add snow peas and you have a great sauce for spaghetti and cold-smoked salmon

Neufchatel Cheese Like cream cheese but with a velvety rind. Suits: cold-smoked salmon Tip: slice and add to cold-smoked salmon sitting on crusty sourdough bread

BACK TO TOP COMPANION ALCOHOLS/MIXERS

Whether used as a beverage or as an ingredient, the following suggestions will add a splash of flavour to your dining experience.

Stone's Ginger Wine Ginger wine makes a great drink or base for sauces. When ready to serve pan fried salmon, throw in some Stone's ginger wine with a dash of cream, salt and pepper to deglaze the frying pan. Your salmon will lift cleanly from the pan, leaving behind a delicious and juicy sauce. Suits: whole, filleted or portioned salmon Tip: use in marinades, sauces

Ouzo Ouzo’s aniseed flavour works well with salmon Suits: whole, filleted or portioned salmon Tip: add to dressings and sauces, or mix with soda water for a refreshing beverage

Pernod Anise Add Pernod to your dressings and sauces to add a hint of aniseed flavour. Suits: whole, filleted or portioned salmon Tip: use in dressings, sauces

Bitter Sweet Ouzo's aniseed flavour works well with salmon Suits: As a refreshing contrast, try some sparkling mineral water with a lemon or lime slice and a dash of Angostura bitters.

Meyer Lemon & Soda A refreshing home-made style lemonade with a hint of orange. Suits: whole, filleted or portioned salmon

Virgin Mary For a rich flavoured drink to enjoy with salmon, try the classic mix of tomato juice, pepper, Worcestershire sauce, lemon juice, a lime slice and either cucumber or a celery stalk. Suits: whole, filleted or portioned salmon.

Sparkling Non-Alcoholic Ciders To really enhance the salmon flavour, try one of the drier style of ciders. Suits: whole, filleted or portioned salmon, hot-smoked or cold-smoked salmon

Desert pearl Made from the juice of Cabernet grapes, Desert Pearl by Maggie Beer has the head of Champagne and the taste of a good wine. Delightful aromas of rose petal and crushed strawberries complement the palate with green tea characters that finish crisp and dry with citrus and sour cherry flavours. Suits: whole, filleted or portioned salmon

BACK TO TOP COMPANION WINES

Salmon: Wine's Best Friend
Salmon’s unique characteristics make it an especially accommodating wine companion. It can be eaten with either red or white wine. It’s fish, but it has a rich meaty flavour and texture that stands up well to herbs and spices. Happily, with salmon, you can choose a wine to match by its saucing or its texture, and to either complement or contrast.

Choose To Complement or Contrast
A lean, crisp sparkler will cleanse the omega 3 and other oils from the palate. But a rich, yeasty mature Champagne - Rosé, Blanc de Blanc, or Vintage Brüt – will marry up just as well, because the rich salmon flavour isn’t easily overwhelmed. You choose.

Consider the Preparation
Naturally not all wines will suit. However, with the wines that will, there are infinite possibilities that will depend on how you cook, what you cook it with and how you serve. To get you started we have provided you with the varieties best suited to our products.

Sparkling Wine (Champagne)
Sparkling wine comes in many different styles, and the acid (sharpness) and bubbles inherent in all the styles available make this wine perfect for smoked salmon. Because sparkling wine has a nice balance of fruit acidity and bubbly texture, it also makes it a great match for lighter salmon dishes that have cream or oil in their construction. The delicate fruit bounce lifted by bubbles will round out the stronger dominant flavours, making a greater, more refined end result.

Suits: hot-smoked salmon, cold-smoked salmon
Tip: drizzle cold-smoked salmon in lemon and lime juice, extra-virgin olive oil and dashes of freshly ground salt and pepper

Sparkling white wines with spicy, fruity nuances can really enhance the salmon experience, especially a Pinot Gris, also known as Pinot Grigio.

Celebrations often marry sparkling wine and salmon together in a delightful feast for the palate. A Rosé, Blanc de Blanc or Vintage Brüt all add to the occasion.

Chardonnay
For every imaginable style of Chardonnay, from the intense fig and stone-fruit flavours of Margaret River to the lean citrus notes of Tasmania, you can find a different food companion. It is the most versatile white grape variety, both in terms of food matching and winemaking.

Suits: whole, filleted or portioned salmon, cold-smoked salmon, hot-smoked salmon
Tip: if it is a ripe, rich style with oak, then medium weight salmon dishes with most accompaniments will work well. However if it’s a leaner version, say a semi or unoaked style with mineral and lemon peel flavours, go for cleaner simpler salmon dishes with milder accompaniments.