We love to eat fish and seafood throughout the year. As the holiday season approaches, we try to eat it as often as possible in an attempt to make up for those mega-meals we try to avoid but inevitably ingest.
During the 1991 Sonoma County Showcase & Auction, one of the wineries in the Valley of the Moon featured the recipe that follows, and served it with a slightly chilled Sauvignon Blanc.
The light dish and the light wine made a perfect pair during the warm summertime event, and we’ve re-created it several times over the years during the weeks leading up to and immediately following Thanksgiving.
We played with the list of ingredients provided by the winery and ultimately settled on this recipe, which yields 4 servings. And, yes, we continue to open a bottle of Sauvignon Blanc every time we make it.
GRILLED SALMON FILETS WITH CITRUS VINAIGRETTE
* 4 salmon filets (1.5 lbs.)
* Fresh grape leaves
* 1 orange, peeled
* 1 grapefruit, peeled
* 1 lemon, peeled
For the Citrus Vinaigrette
* 1 large shallot, chopped (appx. ½ cup)
* 2 tsp. sherry vinegar
* 2 tsp. soy sauce
* 2 tsp. pink peppercorn
* 1 tsp. lemon rind, grated
* 1 Tbs. ginger root, finely julienned
* ¼ cup olive oil
1. Remove sections of citrus fruit and dice.
2. Drain in a sieve. Reserve juice.
3. Mix vinaigrette ingredients and reserve.
4. Grill salmon filets on fresh grape leaves, basting with reserved juices.
5. Remove filets to a warm plate.
6. Toss diced fruit with vinaigrette, and spoon over salmon filets.
7. Optional: Garnish with fresh chopped cilantro or parsley.