When pairing Pinot, the default choice tends to be lamb, duck or pork, but my favorite is Salmon. The richness and slightly oily texture of salmon really stands up to the fruit concentration and acidity in Pinot Noir without overpowering it. Salmon is so quick and easy to prepare and my favorite is a baked filet with a simple marinade that takes around 25 minutes from start to finish (my kind of cooking!) Enjoy with good mates and a bottle of Wither Hills Pinot Noir.

Cheers, Sally Williams - Wither Hills Winemaker.

Serves 4 people

4 Filets of Atlantic salmon
Olive oil
4 tablespoons soy sauce
½ teaspoon wasabi paste
½ lemon freshly squeezed
Sesame seeds
Rock salt
2 bunches of asparagus

Place filets of Atlantic salmon in a tray and coat filets generously with olive oil. Mix soy sauce, fresh lemon juice and wasabi paste in a small bowl and pour over salmon. Sprinkle ground rock salt and sesame seeds over filets. Cover tray with foil and place in the oven at 345°F for approximately 20 minutes. Bring a large pot of water to boil and boil asparagus for approximately 3 minutes to ensure they are al dente. Serve salmon on a bed of asparagus and pour a little extra sauce from pan to taste. Enjoy with a glass of Wither Hills Pinot Noir. Cheers!