Hi Simon,
I won't suggest individual wines, as I have no idea where you are and what's available. Or your budget. But a couple of thoughts
Asparagus can be a very tough match (this is green?). But I've had pretty good luck with Sauvignon Blanc (esp. NZ) and dry Alsace wine (especially Muscat). If you go with your Chardonnay idea, just stay away from fat, heavily oaked ones. For my tastes these make bad matches- a more Chablis-ish style would be better. Oh, and my one pairing of asparagus with a Gruner Veltliner was pretty good too.
Not sure I quite getting frying on rock salt (wouldn't it melt immediately?) but it sounds like a recipe oriented towards simplicity, which is what I'd do with a good piece of wild salmon- let the salmon show off. For my personal tastes, you're right on target with Pinot Noir. I personally would try to splurge a little -great fish deserves great wine. If you have a store with a good Burgundy section, I've picked up some nice 1er Crus from 1997 lately, there are discounts as it's not a real long aging vintage as a generality, so stores are trying to move. Lots of nice ripe wines that are ready to drink. Or a good Oregon PN. I personally think the bigger California PNs (Siduri, etc) might be a big much for the fish, that's personal taste though- if it's a style you like, you might love the match.
Just water, or let people finish the previous two wines
I'm not one to ask re pairings with desserts. Is Ian listening (he's the Tokaji guru)? I don't eat chocolate, but usually fall back on the cliche of Banyuls to serve with chocolate desserts.
Hope your meal is wonderful, let us know what you did, and how it matched.
Dale
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