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.
- 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
- 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.