"Vino" > wrote in message
...
> With really good quality salmon, e.g. the
> Copper River salmon that all of us in the Pacific NW eagerly await
> this time of year, little in the way of spices or sauces is required
> to prepare a superb dish.

I tend to agree with you, but not very strongly - particularly on extolling
the virtues of Copper River salmon.

I find Steelhead at ~$8/lb to be usually better than the Copper River salmon
I've spent $20+/lb for.

With lesser quality salmon, heavier sauces
> may be appropriate and even something like a merlot or syrah may work
> very well.

Actually, I find homemade, dill-based tartar sauce to be worth the trouble
to fix - especially for a slab of the good stuff, roasted over a French oak
fire.

"Good stuff" = salmon, sturgeon, halibut, sea bass (any kind) swordfish,
tuna, mahi-mahi, ... well, you get the idea.

No heavy red wines, please. Pinot Grigio - maybe.

Tom S