Pairing with Chardonnay Première Reserve

This healthy and light recipe is inspired by the availability of fresh King salmon in Mendocino during the summer. This recipe marries the flavors of West and East. The featured ingredient is Miso, which like the Chardonnay, is a result of fermentation techniques which date back centuries. It is often served as a soup, but in its base form it is a paste, roughly the texture of peanut butter. Different kinds of Miso flavors range from sweet to pungent and this recipe calls for the elegant flavors of Shiro miso, otherwise known as White Miso, which is available at many stores. This is a dish which is quick to prepare and its richness and boldness complement a glass of Première Reserve Chardonnay

For the Salmon:
• 1 lb Salmon
• 3/4 cup Shiro Miso
• 1/2 lemon, juiced
• 1/4 cup Sauvignon Blanc (the Chardonnay will do as well)
• 1/4 tsp. white pepper
• 1 tbsp Sweet Mirin (sweet rice wine vinegar)
• 1/4 tsp. garlic powder
• 1 tsp sugar

For the Cabbage:
• 1 med. Head green cabbage wide shred
• 2 medium yellow onions sliced
• 2 tbsp. finely chopped ginger root
• 2 tbsp peanut oil for cooking
• 1/4 cup Chinese Soy Sauce
• 1 tbsp. rice vinegar
• 1 tbsp chili paste
• 3 tbsp brown sugar
• 2 tbsp Sherry or Sake

To prepare the salmon, pick out a bowl or rectangular plastic container. Combine all ingredients except the salmon and stir thoroughly. Add the salmon fillets and refrigerate covered for 20 minutes, while you fire up the grill and get it ready. When the grill is ready make sure to take a old terry towel which has had some cooking oil applied to it and brush the grill with it to prevent the salmon from sticking. Be careful, this can be flammable, but if done correctly nothing but a little smoke will appear while you quickly brush the grill down. Cook the salmon carefully browning each side. You will be tempted to baste it with the extra marinating liquid, but refrain, due to the short cooking time. Good quality fresh salmon is best tasting at medium with a beautiful pink middle.

Cooking the cabbage is quick work so have all the ingredients handy. Heat a large skillet on medium high and add the peanut oil and wait for it to begin to smoke, drop in the onions and stir until coated, do the same with the cabbage and ginger. Sauté, stirring continuously, until the onions lose their stiffness and the cabbage does too, but don't go too far- the results must be crisp and flavorful. Right at the last minute of the cooking cycle, toss in the liquid ingredients and the brown sugar and stir until the sauce begins to boil. Remove from heat and plate individually, or serve family style on a platter together with the salmon.

Serves 4.