The wine to drink as we enjoy this gorgeous late summer weather coming in to Easter is: Longview’s 2015 KUHL Gruner Veltliner (RRP $24).
It’s won 2 Top Gold Medals (Royal Adelaide & Australian Alternate Varietal Wine Show) and received 92 points from cool Sydney Wine Scribe, Mike Bennie.
And as we are at the tail end of tomato season, here’s a great salmon recipe cooked “in cartoccio” (in paper but you can use foil) that goes really well with sweet late-summer tomatoes. It’s easy, healthy and a wine like the KUHL, cuts through the fatty salmon and adds a wee bit of textured spice!
Salmon and Tomatoes “in cartoccio”
Layer salmon and tomato on lightly oiled foil or parchment and wrap it all up — you can even do it a night before cooking. When the time for dinner comes, roast the packages in a really hot oven.
4 tablespoons extra virgin olive oil
4 Salmon fillets (skin on)
12 small tomatoes, sliced in half
Salt and pepper
16 basil leaves (torn)
Make 4 “packages” of Salmon. Place one 30cm-long sheet of either cooking parchment or aluminium foil on top of another. Smear top sheet with 1/2 tablespoon olive oil, and layer a fillet of salmon, 6 tomato halves, salt and pepper and another half tablespoon oil. Seal the package by folding the sheets up and crimping edges tightly. Repeat to make other packages.
When you are ready to cook, heat oven to 260 degrees. Place packages in a roasting pan. Cook 5 minutes (for medium-rare) to 8 minutes from the time the mixture starts to sizzle, or roughly 10 to 12 minutes total.
Let packages rest a minute, and cut a slit along the top with a knife. Use a knife and fork to open the package. Spoon the salmon, tomatoes and juices onto a plate, sprinkle with fresh basil and serve.
Match with the Longview 2015 KUHL Gruner Veltliner (RRP $24).