Salmon blackened with miso aubergine

Blackened salmon with miso aubergine is an intensely flavoured preparation; the salmon is coated in spice and charred at high heat, the miso aubergine is slow-roasted until deeply caramelised and umami-rich, and the combination brings smoke, spice, salt, umami, and oily fish fat together in a single dish. Oak is eliminated by both the fish and the miso. The wine needs to work across the charred spice, the deep miso umami, and the salmon oil simultaneously: a more demanding brief than straightforward salmon preparations.