The Yealands Reserve Sauvignon Blanc has fruity & herb notes, with a vibrant and crisp finish. It pairs perfectly with the fresh oranges and brown sugar crusted salmon, I could not think of a better combo!
PREP TIME: 10 MINS
COOKING TIME: 15 MINS
For the salmon
For the salsa
Pre heat oven to 180 degrees C.
Mix brown sugar and olive oil in a bowl. Place salmon on lined on tray and spoon over the brown sugar mix, then smooth out with the back of a spoon or brush. Bake in the oven for 15 mins.
While you wait slice off all the orange skin and then cut into wedges removing any white bits. Thinly slice the red onion and add to a bowl with the orange. Tear the dill and add this in too. Pour over lemon juice and olive oil and gently mix.
Remove salmon from the oven and top with the salsa. Season well and serve with a chilled glass of Yealands Reserve Sauvignon Blanc.
Recipe created for Yealands by Alex's Kitchen Story.
Wine match: Yealands Reserve Sauvignon Blanc.