Salmon steaks (or filets) are delicious and nutritious, plus they can be paired with several types of wine. Primarily, the red wine of choice for salmon is Pinot Noir, but depending on how you finish your salmon, you could use a dry white wine like a Sauvignon Blanc.
With this yummy broiled salmon, we suggest a dry rosé from the south of France: Hecht & Bannier Languedoc Rosé. It will complement the spices beautifully, while using its acidity to cut the fish oil.
1/3 c canola oil, plus 2 tsp for sheet pan
1 side of salmon (approximately 3 pounds), pin bones removed
1 1/2 tsp kosher salt
1 tsp fresh ground black pepper
1 tbsp whole coriander, toasted
1 tbsp whole fennel seed, toasted
1 tsp whole cumin seed, toasted
1 whole star anise pod
2 tsp onion powder
1 tsp garlic powder
1/2 tsp cayenne pepper
Rub sheet pan with the 2 teaspoons of oil and place side of salmon in pan. Salt and pepper salmon. Set aside.
Add coriander, fennel seed, cumin seed, star anise, onion powder, garlic powder and cayenne pepper to a blender. Turn blender on high and process until whole spices become a powder. With blender running, pour in 1/3 cup canola oil and blend until well combined. Stop blender to brush down sides of container, if necessary.
Brush salmon with spice mixture. Allow salmon to sit at room temperature for 30 minutes.
Preheat oven to the high broiler setting. Place salmon in the oven 6-inches from broiler. Cook until salmon reaches an internal temperature of 131 degrees F. This will take approximately 15 minutes, but will vary with different ovens. Remove from oven and let rest for 10 minutes, and then serve immediately. Note that the internal temperature of the fish will rise a little as carry-over cooking occurs.
Try this dish with steamed asparagus with a lemon butter sauce and wild rice.