Give an added crunch to this lemony pan-fried salmon with a vibrant fennel and rocket salad

The most stylish wine match is Rioja Crianza - a juicy young red, with a subtle hint of oak. Serving red wine with fish may seem to break all the rules. But when you match a Crianza with tuna or salmon, it's a great combination!

Serves four
50g butter
1 tbsp olive oil
1 small onion, finely chopped
1 garlic clove, crushed
320g risotto rice
1 litre hot vegetable stock
75g broad beans, thawed if frozen
75g peas, thawed if frozen
2 tbsp chopped fresh mint
2 tbsp freshly grated parmesan
salt and freshly ground black pepper

1. Put the salmon in a shallow, non metallic dish. Whisk the lemon rind, olive oil, garlic and salt and pepper and rub the mixture all over the salmon. Cover and chill for 30 minutes.

2. To make the salad, simply toss all the ingredients together and divide between four serving plates. Heat a frying pan until hot and add the salmon skin side up. Cook for 4-5 minutes, then turn over and cook for a further 4 minutes, until the salmon is just cooked through. Sit the salmon on top of the salad. Pour the marinade into the pan and allow to bubble for a few minutes. Pour over the salmon and serve straight away.

Cook's tip: You could use other fish for this recipe - try halibut or tuna steaks for a really meaty texture.

Serve with

Packed with strawberry and red cherry flavours with hints of toasty vanilla.

When to Enjoy
Delicious by itself or with a variety of canapés and tapas. Its delightful freshness suits lamb and pasta dishes just as much salmon and tuna.

For the facts about alcohol

Wines from Rioja,
17 Exeter Street, Covent Garden, London, WC2E 7DU
Telephone 020 7759 7400 alternatively
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