Baked in the oven, pan-fried, grilled or smoked—no matter how it’s prepared, salmon is always delicious. But there’s only one thing that can take a salmon dish to the next level: a glass of wine!
Wine pairing with salmon is simple. Because this meaty, fatty fish is more robust than halibut or fillet of tilapia, salmon pairs well with a wider variety of wines. The key is to complement the preparation and seasoning of your fish. Here’s everything you need to know about wine pairing with salmon.
What type of wine goes well with salmon?
White wines are the first port of call for many when fish is on the menu. Something like a baked salmon seasoned with fresh herbs loves a crisp dry white wine like sauvignon blanc or gruner veltliner. If you’re dressing your salmon with butter or cream sauce, opt for a richer white wine like a lightly oaked chardonnay, a marsanne-roussanne blend from the Rhone or a white Rioja.
What about aromatic white wines? Does riesling go with salmon? As a matter of fact, it does. Both riesling and chenin blanc are stunning with salmon seasoned with spices, soy-based marinades and ginger. Stick with vibrant whites and fruity rosés for smoked salmon, although brut bubbly wouldn’t be out of place here, either.
Can’t settle on a white wine you love?
Rosés are outstanding with salmon. Whether it’s smoked, grilled, baked or braised in a marinade, salmon makes an ideal partner for a glass of rosé. The bright red berry notes and mouthwatering acidity in the wine refresh your palate between bites while offering subtle flavours that complement rather than overwhelm the flavours of your food. You can go still or sparkling here. Pick based on the occasion.
Break the rules
When it comes to salmon, feel free to scrap that old rule saying you should never pair fish and red wine. A fatty fish like salmon can hold its own against a wide range of wines, including reds. That said, plan to steer clear of high tannin wines. You won’t want to pour a cabernet sauvignon or shiraz with salmon.
Does pinot noir go with salmon? You bet it does! It’s a killer pairing with salmon whipped up in a cast-iron pan. Sticking to light-bodied reds like pinot, gamay and grenache is always a good idea when you want to serve a red with fish. These wines will also work well with other meaty fish like tuna and swordfish. And if you’re firing up the grill, stay safe and healthy with these grilling guidelines.
Next, learn the best fish to eat if you’re health-conscious.
Some 30 years ago, North American kitchens received the gift of the microwave and quickly became dependent on it for lightning-fast heating. Younger generations can’t even imagine making oatmeal, hot chocolate, or popcorn without it. And yet so many of us are using the microwave incorrectly for reheated foods. Sure, we know to never zap aluminum foil, metal, or plastic, but there are equally dangerous risks involved in nuking certain foods.
For starters, a microwave does not cook food evenly, which often means that any bacteria present in the reheated foods will survive. Then there’s the problem of microwave blasts directly contributing to the production of carcinogenic toxins. To minimize the microwave risks, don’t use it to cook or warm these ten foods:
In a large bowl, combine shrimp and plums. Drizzle with 1/4 cup marinade; toss to coat. Alternately thread shrimp and plums on 4 metal or soaked wooden skewers.
On a lightly oiled rack, grill skewers, covered, over medium heat or broil 4-in. from heat until shrimp turn pink, 6-8 minutes, turning occasionally and basting frequently with remaining marinade during the last 3 minutes of cooking. Serve with green onion and, if desired, sesame seeds and lime wedges.
Pinpointing what’s behind a stomachache can be hard, but pain in the lower abdominal area could be a sign of irritable bowel syndrome, says Steven Fleisher, MD, chief of gastroenterology and director of interventional endoscopy at the Center for Digestive Disease at MedStar Franklin Square Medical Center. Waking up with some stomach pain in the morning is probably your digestive system trying to kick-start after a night of sleeping, but a trip to the bathroom should help. “The hallmark is that once you get to the bathroom and are able to have a bowel movement, typically the pain or discomfort is relieved as part of the process,” he says.
It might sound iffy, but this is one of the stomach ache remedies that’s super helpful if you’re suffering from the winter flu; the carrot provides nourishment and peppermint soothes your upset stomach. Boil four sliced carrots, four cups of water, and one teaspoon of dried peppermint or one peppermint teabag. Turn the heat to medium-low and cook about 15 minutes or until carrots are soft. If you’re using a teabag, remove it, then blend the mixture until smooth and enjoy! You can also add a pinch of ground ginger to further soothe, or a squeeze of lemon juice for flavour.
Nolan Lee, DC, MSAC, CES, E-RYT, is a big proponent of core stability exercises like the plank and its many variations. One plank favourite is to hold high plank (arms extended versus on forearms) and alternate a weight between each hand. The weight should sit next to one hand and be pulled across the body with the opposite hand. Repeat this exercise for one minute. “Alignment of the spine should be neutral to maintain ideal core activation,” Lee says. “A good point of focus is the pelvis. If you can keep the pelvis neutral, not tilting it forward or backward, the low back should remain neutral. Plank can be a good way to work on a neutral, stable spine.” Jess Fritsche, an ACSM certified Health and Wellness specialist and NCCPT Personal Trainer, reminds us to breathe. “Exhale while you lift the weight and inhale while you return to start position or relax,” she says.
Remove racks and use a dry scrub brush to break up large charred areas and loose crumbs. Use the brush to gather the loose crumbs into a corner and sweep into a dustpan or vacuum with a hose attachment.
The latest gadget to capture our Test Kitchen’s attention (and the attention of home cooks everywhere) is the air fryer. A small appliance that can give snacks like french fries and egg rolls that crisp texture without the mess (or calories) of frying? Sign us up! But like all new gear, it’s hard to know if you’re getting the best option out there. Unlike basics like pots and pans, there are a lot of unknowns with new tools. Here’s everything you need to know
First of all, what does it do exactly?
The machine uses super-hot air to fry foods with little or no oil, and with little or no mess. It can turn your favourite comfort foods (chips! French fries! doughnuts!) into healthier versions, compared to their deep-fried counterparts. Plus, it’s a safer way to cook food, than, say, frying in an oil-filled pan on the stove.
What should I look for when shopping for one?
Our Test Kitchen decided to test the most popular air fryers on the market. We had to know which brand gave our favourite foods that crunchy fried texture—and was easy to use. To find the best air fryer, our team purchased several and put them to the test, whipping up all sorts of recipes and judging them on these standards:
Texture: How well do our favourite air fryer recipes turn out? Is the finished product crisp? Tender?
Cooking quality: Does the air fryer cook food thoroughly? Our Test Kitchen cooked all kinds of dishes, including meatballs, shrimp cakes, chicken wings and even cinnamon rolls.
Price: Is the product affordable? Was the performance reflected in the price?
Intuitive controls: The Philips air fryer looks sleek and modern with its digital screen, but our prep cooks really loved that this model also has some traditional buttons and dials that make it very simple to use.
Perfect fan speed: Air fryers rely on hot air circulating around the food to get the perfect texture. In some models, the fan that powers the air flow can be too strong, meaning your fried pickles might end up flying all over inside. (FYI: Pickles are not the only food that’s high in natural probiotics.) This Philips model, though, had a great fan that cooked food well without making a mess inside.
Even cooking: The Philips air fryer heated all the tested recipes perfectly—no hot spots, no irregular temperature fluctuations.
Sharp design: Sleek and modern, it would be right-at-home in any contemporary kitchen.
How did it perform?
In each of our tests—texture and cooking quality—this Philips model outperformed its competitors. When our test cooks made crab cakes, the exteriors were perfectly crisp and the centers warm and tender. They also cooked meatballs, pork chops and chicken breasts, and found that they were similarly perfect—done exactly as expected.
Of course, a stellar performance like this one—five out of five on our judging scale—does come at a cost. The Philips air fryer is priced at about $300, which is likely too much for someone with just a casual interest. However, if you’re the type that loves frying up frozen apps for your game-day parties or experimenting with new tools, it’s well worth it according to our cooks.
Next, read up on the cooking mistakes that can make your food toxic.
Capsaicin, the substance that gives hot peppers their punch, may boost your metabolism and heart health. And green, red and yellow bell peppers are loaded with vitamin C—even more than oranges. Peppers are also packed with antioxidants and fibre. Add peppers to your dinner, and you may lower cholesterol naturally.