RECIPE FOR: Grilled Salmon with Mustard-Wine Sauce
PAIRS WELL WITH: 2008 WillaKenzie Estate Pinot Noir Kiana
Recipe from Sunset Magazine, May 2010
Yield: Serves 6
Total: 30 Minutes
Ingredients
1 teaspoon minced garlic
1/2 teaspoon salt
1 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil
2 tablespoons fresh lemon juice
6 salmon fillets (6 oz. each)
2 tablespoons butter
1 tablespoon flour
1/2 teaspoon paprika
3/4 cup milk
2 tablespoons Dijon mustard
1/4 cup dry white wine, such as Pinot Gris
1 teaspoon chopped fresh basil leaves
1 teaspoon chopped fresh rosemary leaves
Preparation
1. Prepare a grill for high heat (450° to 550°; you can hold your hand 5 in. above cooking grate only 2 to 4 seconds). In a small bowl, combine garlic, salt, 1/2 tsp. pepper, the oil, and lemon juice. Brush mixture over salmon, then cook, turning once, until done the way you like, about 6 minutes total for medium.
2. In a small saucepan, melt butter over medium heat. Stir in flour and cook until starting to brown. Whisk in remaining 1/2 tsp. pepper, the paprika, milk, mustard, wine, and 3 tbsp. water. Cook until simmering, then spoon over salmon and sprinkle with herbs.
