Salmon with Olympia Oysters, Hijiki Seaweed and Ginger-Shiso-Mirin Broth
There is nothing like the crispy seared skin of salmon to augment the rich flavor of the meat. This preparation is made particularly appealing by the luscious little Olympia oysters from Washington State. The exotic-tasting broth, accented by the shiso and the ginger, allows the beautiful flavors of the salmon and the oysters to shine through. The hijiki seaweed adds a wonderful crunchy contrast to the silky oysters. A little bread may be appropriate to sop up every bit of sauce!Plus: More Seafood Recipes and Tips
This exotic and aromatic preparation of salmon adds so many Asian spices and flavors that only a vibrant and floral white wine will do. American Gewürztraminer comes to mind, but many versions of this variety may seem bitter, so you must choose carefully. Viognier will also match the fragrances of the dish, and a high-toned wine will make a nice foil as well.