What goes well with Wine Week? Food that’s paired well with — and better yet made with — wine. Like this ah-mazing yet easy-and-quick-to-make grilled salmon recipe from Woodbridge by Robert Mondavi.
Yes, the grilled salmon and chilled Pinot Grigio called for in it begs of warmer weather. But, sometimes, the one thing that can perk up a cold fall day is some summery eats. Plus, that’s what grill pans were made for, right? (And if you’re like Kristen and still enjoying warm weather, this grilled salmon recipe is healthy perfection for after that toasty workout.)
- Blackberry Sauce
- 12 ounces fresh blackberries
- ⅛ cup sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon Woodbridge by Robert Mondavi Pinot Grigio
- ¼ teaspoon lemon zest
- Grilled salmon
- 4 salmon fillets, skin on
- 4 tbsp good olive oil
- Salt and pepper to taste
- Bring all blackberry sauce ingredients to simmer over medium heat in a heavy bottomed saucepan, stirring often. Cook for about 10 minutes or until slightly reduced.
- Heat grill to 375º, turning on only half of the grill burners
- Coat the fillets with olive oil, salt and pepper.
- Oil the grill on the side that the burners are off.
- Grill salmon over indirect heat for 8 minutes on each side, starting with skin side down.
- Remove from grill and place on a large platter. Spoon blackberry sauce over top and serve.
The wine-loving posts aren’t stopping! Tomorrow we’ll share another Woodbridge by Robert Mondavi recipe that’s a little better suited to the cooler temps … ! —Jenn