Main Divide Wines, New Zealand, New Zealand wines, New Zealand Wines, Pegasus Bay, Pinot Noir, Red wines, Waipara, Wine and Dine, Wine and Food
Teriyaki Salmon with Edamame Rice & Pickled Ginger
Jun
Japanese precision, New Zealand depth—two cultures, one plate
Teriyaki isn’t a sauce; it’s a technique. Sweet, salty, glossy—and when it meets salmon cooked to perfection, the result is something that defies explanation. The pickled ginger served alongside isn’t just for decoration; it’s the reset button between two bites. The edamame rice holds it all together. And then the Main Divide Pinot Noir from Waipara is poured into the glass—a red wine paired with salmon that surprises yet feels perfectly natural. Tamarillo, pomegranate, lavender, and an earthy spice that doesn’t compete with the umami of the teriyaki glaze, but rather enhances it. Wine from New Zealand and Japan on the same table—both know what precision means.
Ideal wine pairing: Main Divide Pinot Noir (Waipara Valley, Canterbury, New Zealand)
Main Divide is the second label of Pegasus Bay, one of the most renowned wineries in Waipara—a valley sheltered by the Southern Alps that offers cool nights, hot days, and soils that lend Pinot Noir a complexity unattainable in warmer regions. The grapes for the 2021 vintage come from various plots, harvested at different stages of ripeness between March and April. About 40% of the grapes are fermented whole—the rest are destemmed, retaining as many intact berries as possible. After a cool pre-maceration phase, natural fermentation begins, and the mash is gently punched down twice daily. After fermentation, the grape skins remain in the wine for up to a week—the exact duration determined by daily tastings. This is followed by gentle pressing, 18 months in French barriques (approx. 20% new) from Burgundian coopers, and malolactic fermentation in the summer. A Pinot Noir that showcases the craftsmanship without making a fuss about it.
In the glass, a clear, bright ruby red. The bouquet is delicate and complex: tamarillo, pomegranate, and goji berries come to the fore, with hints of vanilla, wood smoke, lavender, and an earthy, spicy base in the background. Fruity and smooth on the palate, with soft, polished tannins and a ripe, spicy mouthfeel. Ethereal and elegant, with a round body and refreshing acidity that creates harmony and leads to a long, compelling finish. Paired with teriyaki salmon, this wine is one of the most delightful surprises in wine pairing: the sweet-salty glaze complements the dark fruit, the wine’s earthy spice prolongs the umami, and the silky tannins do not overpower the salmon. Served slightly chilled—15–16 °C—it reveals its full potential.
The recipe:
Teriyaki Salmon with Edamame Rice & Pickled Ginger
Equipment
- 1 Beschichtete Pfanne oder Grillpfanne
- 1 Kleiner Topf für die Teriyaki-Glasur
- 1 Reiskocher oder Topf mit Deckel
- 1 Schneidebrett und scharfes Messer
- 1 Pinsel zum Glasieren (optional)
Ingredients
FOR THE TERIYAKI SALMON:
- 2 Salmon fillets about 180 g each, with skin
- 1 tablespoon of neutral oil e.g., canola oil
- Salt
FOR THE TERIYAKI GLAZE:
- 3 Tablespoon soy sauce
- 2 tablespoon of mirin
- 1 tablespoon of sake or dry white wine
- 1 tsp brown sugar
- 1 teaspoon of fresh ginger finely grated
- 1 teaspoon of cornstarch mixed with 1 tablespoon of cold water (to thicken)
FOR THE EDAMAME RICE:
- 200 g Japanese short-grain rice Sushi rice
- 240 ml Wasser
- 150 g Edamame Frozen, shelled, thawed
- 1 Teaspoon sesame oil
- ½ tsp sea salt
- 1 tsp black sesame seeds
- FOR PICKLED GINGER Gari:
- 100 g fresh ginger peeled, sliced paper-thin
- 100 ml Rice vinegar
- 2 tbsp sugar
- 1 tsp sea salt
FOR SERVING:
- 2 spring onions cut into thin rings
- 1 1 tbsp white sesame seeds roasted
- Soy sauce for dipping
Instructions
FOR THE PICKLED GINGER (preferably 1 hour in advance):
- Mix the ginger slices with salt and let them sit for 10 minutes. Heat the rice vinegar and sugar in a small saucepan until the sugar has dissolved.
- Grate the ginger and put it in a glass.
- Pour hot vinegar over it. Let it steep for at least 30 minutes—the longer it steeps, the milder it becomes.
FOR THE EDAMAME RICE:
- Rinse the rice until the water runs clear. Bring to a boil with 240 ml of water, reduce the heat to low, and cook, covered, for 15 minutes.
- Let it sit for 10 minutes. Fold in the edamame, sesame oil, salt, and black sesame seeds. Keep warm.
FOR THE TERIYAKI GLAZE:
- Bring the soy sauce, mirin, sake, sugar, and ginger to a boil in a small saucepan over medium heat.
- Stir in the cornstarch mixture and simmer briefly until the glaze thickens slightly and becomes glossy. Remove from the heat.
FOR THE SALMON:
- Pat the salmon fillets dry and season with a little salt. Heat the oil in a skillet over high heat. Place the salmon skin-side down and cook for 3–4 minutes until crispy.
- Turn them over and cook for another 2 minutes—the center should still be slightly translucent.
- In the last 30 seconds, brush or spoon the teriyaki glaze over the fillets and let it caramelize briefly.
SERVE:
- Divide the edamame rice between two bowls or plates. Place the salmon fillet on top and pour the remaining glaze over it.
- Top with spring onion rings and toasted sesame seeds. Serve with pickled ginger on the side. Serve the Main Divide Pinot Noir at 15–16 °C.
SIDE DISHES:
- Miso soup as an appetizer
- Wakame Salad with Sesame Dressing
Nutrition
