Food Recipes

Grilled Salmon with Herbed Vegetable Topping

Wine pairing(s):
KenRidge Classic Pinot Noir
Cheeky Monkey Australia Chardonnay
Niagara Mist Black Cherry Pinot Noir

6 Servings

1 zucchini, cut into 1/2- inch (8- mm) slices
1 red bell pepper, seeded and quartered
1 yellow bell pepper, seeded and quartered
1 red onion, sliced into 1/2 - inch (8- mm) rings
4 green onions
1 fennel bulb, trimmed and quartered
4 portobello mushrooms, halved
2 heads red radicchio, halved
kosher salt and white pepper to taste
1 tbsp (15 ml) Dijon mustard
1 lemon, juice of
2 tbsp (30 ml) Chardonnay
1 tsp (5 ml) minced garlic
1/2 cup (125 ml) olive oil
1 cup (250 ml) bread crumbs
1 sprigs rosemary, finely chopped
2 sprigs tarragon, finely chopped
1/4 cup (50 ml) chives, finely chopped
2 lbs (1 kg) salmon, divided into 6 portions
2 tbsp (30 ml) olive oil

Preheat the grill. Toss the vegetables together and season with salt and pepper. Add the mustard, lemon juice, wine, garlic and the 1/2 cup (125 ml) of olive oil. Grill the vegetables until they have developed golden brown grill marks, about 10 minutes.

When the vegetables have cooled enough to handle, pulse them in a food processor. Transfer the vegetable pur?e to a bowl and add the bread crumbs, rosemary, tarragon and chives. Sprinkle the salmon with salt and pepper and rub with a nice coating of olive oil.

Place the salmon on the grill and cook to your preferred doneness. (I suggest 6 minutes per side.) When the salmon is cooked, top generously with the herbed vegetable topping and serve.

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