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Wine pairing(s):

Yield: 6 servings

8 1/4" slices fresh ginger root
2 cloves glaric, sliced
1/2 cup pineapple juice
1/4 cup hoisin sauce
1/4 cup soya sauce
1/4 cup oyster sauce
1/4 cup water
1/4 cup liquid honey
1/4 cup Gewurztraminer
Dash of Tabasco sauce
Six 6oz/175g salmon fillets
Freshley ground black pepper
1 cup fresh coriander leaves, chopped

In a small saucepan, combne the ginger, garlic, pineapple juice, hoisin, soya and oyster sauces, water, honey, Gewurztraminer and Tabasco. Bring to a boil, reduce heat and gently simmer for 15 to 20 minutes or until slightly thickened. Keep warm. Meanwhile, season salmon with pepper. Place fillets skin side down on greased grill: cover and cook for 12 to 15 minutes, without turning, until fish flakes easily when tested with fork. Stir coriander into sauce and serve over salmon. Serve with rice and vegetables.