Fruity and spicy fish delights from the summer barbecue
Juicy grilled salmon fillet in an orange and mustard marinade, combined with citrus nuances and a slight spiciness – fresh, aromatic, gastronomic.
Ideal wine accompaniment: Vermentino (Toscana IGT, Italy)
Vermentino from Tuscany often presents itself with a brilliant balance of freshness, fruit and Mediterranean spice. The nose is dominated by aromas of lemon blossom, grapefruit, white peach and a hint of herbs such as sage and fennel. On the palate, the wine is juicy and mineral, with a slightly salty note that harmonizes perfectly with the maritime aromas of grilled salmon. The fine but present acidity structure balances out the creamy texture of the fish and brings out the sweet and fruity depth of the orange and mustard marinade particularly well. Vermentino brings just the right aromatic freshness to give this dish lightness and complexity – without pushing itself to the fore.
Another 5 wine recommendations:
1st Sauvignon Blanc (Sancerre AOC, Loire, France)
A classic representative with freshness and precision: notes of lime, gooseberry and nettle are paired with a chalky minerality. These elements emphasize the citrus character of the marinade and provide the necessary tension to the fatty fish. The aromatic sharpness of the Dijon mustard is elegantly captured by the crisp acidity structure without emphasizing it.
2. albariño (Rías Baixas DO, Galicia, Spain)
This Atlantic-influenced white wine has aromas of ripe grapefruit, green pear and sea salt. The mineral depth and salty freshness create a maritime pairing that accentuates the grilled salmon as well as the orange component. Its fine texture in particular harmonizes with the delicacy of the fish.
3. picpoul de Pinet AOC (Languedoc, France)
The “lip-smacker” from the south of France scores with citrus freshness, green apple notes and a salty vein. Its straightforwardness and taut acidity make it an invigorating counterpoint to the creamy, spicy marinade. The crisp clarity of this wine makes it a brilliant accompaniment on warm days – especially with grilled fish with citrus.
4. Soave Classico DOC (Veneto, Italy)
This white wine, made from the Garganega grape variety, seduces with almond blossom, lemon, stone fruit and a gentle creaminess. This aroma brings calm to the pairing and supports both the sweet and spicy mustard notes and the roasted aromas of the grilled fish. The elegant structure and a hint of bitter almond in the finish form a tasty bridge to the orange marinade.
5. verdelho (Margaret River, Western Australia)
An exotic representative with juicy fruit (pineapple, nectarine), fresh acidity and floral overtones. Verdelho is approachable and lively – perfect with sweet orange, spicy mustard and grilled salmon. Its structure allows it to pick up the sweetness of the marinade without being heavy. An insider tip for BBQs with a gourmet character.
The recipe:
Grilled salmon fillet in an orange and mustard marinade
Cooking utensils
- 1 Grill or grill pan
- 1 Bowl for marinating
- 1 Brush
- 1 Barbecue tongs
Ingredients
Salmon
- 2 Salmon fillets ~150 g each
- Salt Pepper
Marinade
- 1 Organic orange Juice & abrasion
- 1 EL Dijon mustard
- 2 Tbsp olive oil
- 1 tsp honey
- 1 teaspoon fresh herbs z.e.g. dill, parsley
Preparation
Mix the marinade:
- Mix the orange ingredients, mustard, oil, honey, herbs, salt and pepper.
Marinate & grill salmon:
- Brush the fillets, marinate for 10 minutes, then grill on the hot grill for 4-5 minutes on each side until fine grill marks appear.
Serve:
- Brush the salmon fillets with the remaining marinade, place on plates.
Recommended side dishes
- Grilled zucchini strips
- Lemon and herb quinoa
- Green fennel salad
