 |
HOME | | THE WINERY | | TOUR & TASTING | | LINKS | | WINE & FOOD | | CONTACT US | |
|
Spring | Summer | Fall | Winter |
|
|||||||||
|
|||||||||
|
|||||||||
|
|
|||
|
|
|
|
 |
|||
|
Grilled Fennel-crusted Salmon Serve with Chinook Sauvignon blanc or Chinook Copper Ale |
1 – 1.5 lb. Wild salmon fillet (skin on one side) 1 Tbsp. Fennel seeds, crushed or chopped coarsely 2 Tbsp. Minced fresh fennel: frond, green and/or root 1 large clove garlic, minced 1 tsp. Sea salt (or less) 1 Tbsp. freshly squeezed lemon juice 1 Tbsp. CHINOOK Sauvignon blanc wine or CHINOOK Copper Ale 3 dashes Tabasco sauce, or other hot pepper sauce 2 tsp. coarsely ground black pepper, or to taste 1 Tbsp. Canola oil, plus more to oil fish fillet Start coals for grilling, and in the meantime assemble ingredients listed above (starting with fennel seed up to one Tbsp. Canola oil) and mix in a bowl into a thick paste. When coals are ready for grilling, oil both sides of fillet with additional canola oil. Place salmon fillet on grill, pink (meat) side down. For great smoke flavor, break 2 X 6" pieces of grapewood prunings on top of coals. Grill without lid on barbecue for 5-10 minutes, depending on thickness. Turn fillet carefully with wide spatula (now skin-side down) and spread with fennel mixture. Place lid on grill and cook until fish is done to your preference. |
||