I met with the Sassy Kitchen this past week to come up with some recipes for the three Passaggio Rosés. One of my favorites was the grilled Salmon and Passaggio Mourvedre Rosé. What an awesome pairing…get those grills hot and wines chilled because this is a definite winner!!
Summer Grilled Salmon
Salmon (pictured is a 4oz serving.)
2 to 3 cloves garlic
Equal measures of: (¼ to ½ cup ideally, depending on the amount of fish)
A couple shakes of pepper
Smash and roughly chop the garlic. Then add the garlic, olive oil, soy sauce, brown sugar, lemon juice and pepper to a gallon sized zip-lock back or a storage container with a lid. Mix until the sugar has dissolved. (I was being lazy and rather than grabbing another spice, I used my Nature’s Seasons instead of plain pepper)
Cut your fish into the desired serving portions and place it in the bag or container with the marinade. Make sure it’s well coated and covered, then seal the container and put it in the refrigerator for 4 hours. You can go shorter with the time but I recommend at least 2 hours.
fire up your grill and bring it to a medium high heat. Spray the grill well with a non-stick grill spray and place the fish, skin side down, on the grill and close the lid. Cook for 5 to 6 minutes.
Carefully turn the fish over (the skin peeled off mine both times so …. Don’t worry if yours does too). Spoon a little of the leftover marinade, over the fish and cook for another 4 to 5 minutes or until it’s flaky.
I served the grilled salmon over spinach with sweet tomatoes.
On the stove (or use an outdoor grill burner – I don’t have one) heat about ½ a tbsp. of butter and a drizzle of olive oil in a pan. Toss in a few large handfuls of spinach, add some salt and pepper and stir around until fully wilted and the liquid has evaporated. I also sliced some small sweet tomatoes and garnished the plate with them. (A spinach salad would be equally as wonderful)