Food and Wine Pairing from Oregon's Willamette Valley
"This flavorful fish is fun to catch and is a nutritional powerhouse. We hope you enjoy this easy and tasty recipe as much as we do,"--Coelho family of Coelho Winery in Oregon's Willamette Valley.
Ingredients
- 2/3 c orange marmalade
- 1/3 c rice vinegar
- 1/3 c soy sauce
- 1 tsp minced garlic
- 1 tsp grated fresh ginger
- 2 tsp dried onion flakes
- 1 tsp sesame oil
- 1 tsp olive oil
- 1 pinch chili pepper flakes
- 2 1/2 lbs fresh salmon fillets, washed and towel-dried
- fresh sliced scallion
* Note: If salmon fillets are too large for Ziplock bag use a marinating dish
- In a gallon-size Ziplock bag add the first 9 ingredients. Seal and mush with hand until blended. Add salmon and marinate for one hour.
- Heat grill to medium high. Remove salmon from marinade and reserve marinade. Place salmon on heavy duty aluminum foil skin side down. Trim aluminum foil with scissors to outline salmon fillet.
- Place on barbecue, aluminum foil side down, and spoon reserved marinade on top of salmon. Cover grill and cook for 7 to 10 minutes until salmon is opaque and flakey.
- Remove from the grill and use a spatula remove salmon from foil. The skin should stick to foil. Garnish with scallions.
Serves: 2
Wine Pairings: Pinot Noir will pair very well with this dish. We recommend Samuel Robert Winery's Vintner's Reserve Willamette Valley Pinot Noir.
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