The now legendary book, “Red Wine With Fish,” helped explode some of the myths associated with food and wine pairing.
The book was built around a truly sublime match: Pinot Noir with salmon. No trip to the Pacific Northwest is complete without at least one meal featuring that wine and that fish.
Pinot Noir and Zinfandel are light years apart in their aroma and flavor spectrums, and yet Zinfandel also can be an excellent pairing partner for salmon — if the fish is prepared so that it has a little “kick,” and when the cooking method is grilling.
The recipe that follows yields 4 servings, and the perfect pairing partner for this main course dish is Zinfandel — including any of the bottlings featured in today’s sale from Vinesse.
GRILLED SALMON
Ingredients
- 2/3 cup barbecue sauce
- 2 tablespoons brown sugar
- 2 tablespoons chili garlic sauce
- 1 tablespoon rice vinegar
- 1 teaspoon lime juice
- 1 teaspoon soy sauce
- 4 salmon fillets (appx. 6-oz. each)
- 1 tablespoon fresh cilantro, minced
Preparation
- In a small bowl, combine the first six ingredients. Set aside 1/4 cup.
- Moisten a paper towel with cooking oil. Using long-handled tongs, lightly coat the grill rack.
- Grill salmon, covered, over hot heat for 5 to 10 minutes, or until the fish flakes easily with a fork, basting occasionally with barbecue sauce mixture.
- Top with reserved sauce, and sprinkle with cilantro.
