Match our Whitehaven Marlborough Chardonnay with a delicious BBQ Salmon from local chef, Fran Nolan.

Originally from Ireland, Fran Nolan, owner of Boom! Sauce, spice and BBQ, has been in New Zealand for 18 years having lived and worked as a chef in Auckland, Queenstown and now settled in Blenheim.

Boom! Sauce, spice and BBQ, is Fran's chilli sauce and BBQ catering company in Blenheim, making fermented chilli hot sauce, chutneys, pickles, and spice rubs. Fran likes to use as much fresh local produce as he can for his BBQ catering, really spotlighting Marlborough produce. Fran's use of charcoal and wood smoking for his BBQs match beautifully with his sauces.

Try this salmon dish lightly cooked on charcoal using Marlborough King Salmon with a Whitehaven Chardonnay. Tataki is Japanese style of cooking when the outside of the Salmon is charred but inside is raw - it is like having BBQ salmon and sashimi at the same time!

Marlborough King Salmon Tataki

with honey soy ginger glaze, shredded napa cabbage, spring onion, and wasabi mayo on grilled flatbread paired with Chardonnay


  • 400g piece of Marlborough King Salmon (skinned and deboned)
  • 1tsp Boom smoked chilli and garlic salt
  • Flat breads (I use tortillas)
  • Garlic oil - 1 clove minced garlic, ½ cup sunflower oil
  • ½ head of finely sliced Chinese/Napa cabbage
  • 1 bunch finely sliced spring onions
  • 100ml honey
  • 50ml dark soy sauce
  • 1cm piece of finely grated ginger
  • 1 lime, juiced
  • 1 cup good quality mayonnaise
  • 1 tbsp miso paste
  • 1 tbsp soy
To start heat charcoal on the bbq. Sprinkle the smoked chilli and garlic salt on salmon. When the coals are hot sear the salmon on each side. You want to really brown the salmon but not cook the inside. Cook for 30 seconds each side then remove immediately. Slice the salmon to 3mm thick pieces.

Put the soy, honey, ginger and lime juice in a pot and reduce until it becomes a syrupy glaze. Pour over salmon.

For the miso mayo, mix mayonnaise, miso and soy together.

For the flat breads make garlic oil, brush on the breads and grill on the charcoal season with salt.

Mix the cabbage and spring onions together, place the sliced salmon on top.  Make wraps with the flatbreads, salad and miso mayo. Add some lime wedges and sesame seeds for garnish

This dish is matched with Whitehaven Chardonnay. The salmon and the smoky flavours work beautifully with the oak in the wine.