Salmon is the fish that spawned (pun intended) the whole “red wine with fish” movement. It makes a wonderful pairing partner with Pinot Noir.
Try this dish with either Pinot Noir or, if you prefer white wine, Sauvignon Blanc. This recipe yields 3 to 4 servings depending on the size of the fillet. Some lightly seasoned roasted potatoes would make an excellent side dish.
* 1 large fillet of salmon with skin on
* 1½ teaspoons coarse sea salt
* 2 teaspoons dried dill weed
* 3 tablespoons brown sugar
- Make three diagonal cuts across the back of the fillet one way, then three diagonal cuts the other way, creating a diamond pattern. Note: Cut only the skin, and not into the flesh.
- In a large pan, sprinkle sea salt over the meat side of the fillet.
- Sprinkle dried dill weed over salt.
- Cover dill weed with brown sugar.
- Cover pan and refrigerate salmon for 3 hours.
- Build a two-zone fire using charcoal and applewood — half on each side.
- When coals are ready, place the salmon, skin side down, on a greased grill over indirect heat on the applewood side.
- Cover grill and cook for 10 to 12 minutes, or until the salmon flakes when pierced with a folk. Note: Do not flip when cooking.