TC Recipe: Grilled Chinook Salmon with Champagne Marinated Apricots

August 12 2011

By Sous Chef Benjamin Nadolny
Suggested Pairing: 2010 Luminous Pinot Gris
Serves 2

SalmonChampagneMarinatedApricots

Last year we began buying whole fish from a local fisherman who started his own fish company. He consistently brings us some of the most beautiful Chinook salmon I have ever seen; the flesh is a gorgeous red. I tasted some of the Luminous with the Chinook salmon and found the watermelon rind notes in the wine paired nicely against the richer flavor of the fish. I suggest using a chargrill. The char flavor balances the bright flavors of the wine.

Ingredients

  • 2 Chinook salmon, 6 oz portions
  • 1 apricot, pitted and quartered
  • 2 T Champagne vinegar
  • 1 tsp fresh cracked black pepper
  • 2 T honey
  • 1 T Luminous Pinot Gris
  • 1 T Italian parsley, chopped
  • 1 T olive oil
  • salt and pepper

Preparation

Pre-heat a chargrill. Whisk together the Champagne vinegar, honey, Luminous Pinot Gris, black pepper and the parsley. Toss the apricots in the Champagne mixture and let sit covered at room temperature for 30 minutes. Season the salmon with salt and pepper and lightly brush with the olive oil. Chargrill on both sides until it is to your desired temperature – I prefer medium rare. Remove from the grill and top with the apricots and excess marinade.
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    • TailsNPaws

      I followed the pictured suggestion of serving on a bed of mixed vegetables (corn, carrots and celery). I added a touch of tarragon to the mixture. It gave them a really fresh and airy flavor. What an easy recipe! It went so well with the Luminous Pinot Gris

    • TailsNPaws

      I followed the pictured suggestion of serving on a bed of mixed vegetables (corn, carrots and celery). I added a touch of tarragon to the mixture. It gave them a really fresh and airy flavor. What an easy recipe! It went so well with the Luminous Pinot Gris

      • Sasha Kadey

        Thanks for the feedback!

    • TailsNPaws

      I followed the pictured suggestion of serving on a bed of mixed vegetables (corn, carrots and celery). I added a touch of tarragon to the mixture. It gave them a really fresh and airy flavor. What an easy recipe! It went so well with the Luminous Pinot Gris

    • Sasha Kadey

      Thanks for the feedback!

    • Sasha Kadey

      Thanks for the feedback!