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Grilled Salmon with Fresh Peach Salsa and Red Wine

Grilled Salmon with Fresh Peach Salsa and Red Wine

Oh my, can it be? Peach season! We’ve been fantasizing about this meal for weeks because it’s such a crazy good pairing of delicious and seemingly incompatible flavors and ingredients…and they work so well together.

Wine Pairing: The Pali “Huntington” Santa Barbra Pinot Noir (750ml, $17.99) is such a great wine for the price and has all the elements of bright fruit and herbal accents to marry perfectly with the salmon and peach salsa.


Salsa Ingredients:

  • 1 lb. ripe peaches
  • 1/2 red onion, thinly sliced and diced
  • 1 Serrano pepper, diced
  • 1 1/2 -2 Tbsp fresh cilantro, chopped
  • 1/2 cup Beaujolais or Pinot noir

Salmon Ingredients:

  • Four 6oz salmon fillets or steaks
  • 1/4 cup orange juice
  • 2oz bourbon
  • 1 garlic clove, diced/crushed
  • 2-3 Tbsp soy sauce
  • 2 Tbsp molasses (divided)
  • Salt and pepper to taste


  1. In a small bowl, combine all of the ingredients for the salsa, sauté over low heat until the peaches begin to break down.
  2. Chill salsa in the fridge for several hours allowing all of the flavors to blend completely.
  3. Season both sides of the salmon with a pinch of salt and pepper.
  4. In a medium sized bowl, combine orange juice, garlic and soy sauce. Set aside.
  5. Pour 1/2 of the molasses onto the top of each salmon filet and rub in to make sure it is well dispersed. Place fillets into a large Ziploc bag and pour orange juice mixture into the bag. Seal and allow to marinate refrigerated for about an hour.
  6. Take the salmon out of the fridge and allow to return to room temperature, top with remaining molasses. Keep the marinade sauce in a separate bowl.
  7. Grill each filet for 4-5 minutes per side, toping with more marinade as you grill both sides.
  8. Take off of heat, lay over a prepared bed of wild rice or couscous then top with peach salsa.
  9. Enjoy!


This recipe is courtesy of Cool Springs Wines & Spirits staffer, Richard, and his dog, Bella.

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