Copper River Salmon

with Mango-Basil Beurre Blanc

Copper River Salmon with Mango Basil Beurre Blanc



2 Tbsp Soy Sauce
1 tsp sesame oil
1Tbsp + 1 tsp dry mustard
3 Tbsp Honey
2 tsp ground chili paste
1 Tbsp Chateau Ste. Michelle Riesling
4-6oz portions of salmon
1 Tbsp canola oil
Mango-Basil Beurre Blanc, recipe follows


Whisk together soy through riesling; pour over salmon. Marinate for at least 1 hour and up to 4.

Remove salmon from marinade, reserving the liquid. Heat a saucepan over high heat; add oil. Sear salmon, about 3 minutes each side. Brush each side with the remaining marinade during the cooking process. Depending on the thickness of the salmon, it may need to finish a 350° oven for a few more minutes.

Transfer salmon to a serving platter and drizzle with the mango-basil sauce.

Mango-Basil Beurre Blanc


2 ripe mangoes-diced then pureed in a blender
1 Tbsp shallots- finely minced
3 Tbsp minced fresh ginger
¾ cup rice vinegar, unseasoned
1 cup riesling
6 oz unsalted butter
salt and white pepper to taste
3 Tbsp julienned basil


Place the mangoes, shallots, ginger, vinegar, and riesling in a stainless steel pan. Bring to a boil over high heat, and reduce until thickened. Reduce heat. Cut the butter into small pieces and whisk in a piece at a time. Season with salt and pepper. Add basil just before serving or over the top of the salmon as a garnish.

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