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.
- 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
- 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
- In a small bowl, combine all of the ingredients for the salsa, sauté over low heat until the peaches begin to break down.
- Chill salsa in the fridge for several hours allowing all of the flavors to blend completely.
- Season both sides of the salmon with a pinch of salt and pepper.
- In a medium sized bowl, combine orange juice, garlic and soy sauce. Set aside.
- 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.
- 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.
- Grill each filet for 4-5 minutes per side, toping with more marinade as you grill both sides.
- Take off of heat, lay over a prepared bed of wild rice or couscous then top with peach salsa.
This recipe is courtesy of Cool Springs Wines & Spirits staffer, Richard, and his dog, Bella.