Crispy skin salmon with basil, wilted greens and wasabi matched with Sacred Hill Marlborough Pinot Gris 2013

Ingredients - serves one

  • 160g salmon, skin on, pin boned
  • Canola oil
  • 1 Tbsp. Butter
  • 5 Brocolini cut into strips
  • 1 Tbsp. peas
  • 1 clove garlic cut in half
  • 1-2 Tbsp. Water
  • 1 tsp.  wasabi paste
  • 5-6 fresh basil leaves torn
  • Salt
  • Avocado oil

Master tip:

If you are using wasabi paste as per the recipe don’t be afraid of adding a little bit extra at the end, the flavor of the wasabi has a habit of diluting during the cooking process so if you do want a nice heat don’t be shy with it.


  1. Score and season the salmon skin. Cook, skin side down in a medium hot pan.
  2.  Pan fry until the skin becomes golden and crispy. Turn over and cook for a further 30 seconds.
  3. Sauté the brocolini in butter, add the peas and garlic then 1-2 Tbsp. water. Cook until evaporated, lastly add wasabi paste and torn basil.
  4.  Season and place onto the plate.
  5.  Top with salmon, and drizzle over avocado oil.
Josh Emett Master Match Horizontal Rule