Crispy skin salmon with basil, wilted greens and wasabi matched with Sacred Hill Marlborough Pinot Gris 2013

Ingredients - serves one

• 160g salmon, skin on, pin boned
• Canola oil
• 1 Tbsp. Butter
• 5 Brocolini cut into strips
• 1 Tbsp. peas
• 1 clove garlic cut in half
• 1-2 Tbsp. Water
• 1 tsp.  wasabi paste
• 5-6 fresh basil leaves torn
• Salt
• Avocado oil

Master tip:

If you are using wasabi paste as per the recipe don’t be afraid of adding a little bit extra at the end, the flavor of the wasabi has a habit of diluting during the cooking process so if you do want a nice heat don’t be shy with it.

Method:

1. Score and season the salmon skin. Cook, skin side down in a medium hot pan.
2.  Pan fry until the skin becomes golden and crispy. Turn over and cook for a further 30 seconds.
3. Sauté the brocolini in butter, add the peas and garlic then 1-2 Tbsp. water. Cook until evaporated, lastly add wasabi paste and torn basil.
4.  Season and place onto the plate.
5.  Top with salmon, and drizzle over avocado oil.