And to Drink …

Many wine lovers recognize salmon as a fish to eat with red wine, notably Burgundy or pinot noir. While that can be a wonderful pairing, the pungent mustard-and-lemon flavors in this broiled salmon recipe would go best with a white wine. My top choice would be a dry riesling, whether from Germany, Alsace or Austria. A modest one would be fine, but this dish would complement an excellent bottle, too. If not a riesling, how about a Chablis? The same is true: A young village wine would be good, a premier or grand cru with a little age even better. Other options? An Oregon chardonnay, a Savennières from the Loire Valley or a good Assyrtiko from Santorini would all be delicious. If you are set on a red, try a good cru Beaujolais. ERIC ASIMOV