Grilled Salmon with Winter Citrus Salad and 2013 Napa Valley Chardonnay
Grilled Salmon with Winter Citrus Salad
From the kitchen of our very own Club Wine Educator, Ari Spiewak: [email protected]
INGREDIENTS & PREPARATION
- 1 fresh Meyer lemon, zested, segmented, juices reserved
- 1 fresh grapefruit, zested, segmented, juices reserved
- 1 fresh orange, zested, segmented, juices reserved
- 1 bulb fennel, cored and thinly sliced
- 1/2 cup red onion, finely julienned
- 3 tablespoons capers
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon Dijon mustard
- Dash of cayenne pepper
- Kosher salt and freshly ground black pepper, to taste
- 1 head of frisée, trimmed and roughly torn
- 1 bunch fresh chives, finely sliced
- 1 stick butter, room temperature
- 1/2 bunch fresh dill, finely chopped
- 1/2 bunch fresh tarragon, finely chopped
- 1/4 bunch fresh Italian parsley, finely chopped
- 1 small clove of garlic, smashed and finely chopped
- Four - 6oz wild salmon fillets
- To make the salad, whisk together all 3 citrus juices, olive oil, Dijon mustard, cayenne, salt and pepper. Lightly fold in the citrus segments, fennel, red onion, and capers. Refrigerate until needed. Toss in the chives and frisée right before serving.
- To make the compound butter, mix together the zest, butter, herbs, and garlic in a small bowl. Season with salt and pepper, to taste. Keep the butter at room temperature while you prepare the salmon.
- To cook the salmon, preheat the grill to medium high heat. Allow the salmon to come to room temperature. Coat the salmon with olive oil and season the fillets with salt and pepper liberally. Lubricate the grill grates by rubbing with a towel doused in a tablespoon of canola oil. Place the salmon, skin side down, on the hot grill grates. Grill over moderately high heat for 2-3 minutes, then rotate the salmon 90 degrees and cook skin side down for another 3-4 minutes. Turn the salmon over, and cook for another 3-4 minutes, until the fish is nicely charred and cooked to a medium doneness. As salmon cooks, it will turn an opaque pink color. Remove from the grill and serve immediately.
Plate the salmon, skin side up, onto a serving plate and top with 1- 2 tablespoons of compound butter. Serve alongside the salad. Enjoy with a bottle of our 2013 Napa Valley Chardonnay.
Chef’s Note: Meyer lemons are sweeter and less acidic than a traditional lemon. It is a cross between a lemon and a mandarin orange. We are blessed with several Meyer lemon trees on our Estate.