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Moshin Barrel Select Pinot Noir 750ml, $34.99
A finely structured wine featuring aromas of red fruits, rhubarb, plums and a touch of vanilla followed by flavors of dried cherries, fresh plums and hint of baking spices. Firm tannins and nice acidity will make this a fine choice for the table and very versatile with many dishes.
INGREDIENTS
Yields 8 to 12 servings.
1/2 c soy sauce
1/2 c water
1 T smoked paprika
1 T brown sugar
1 T garlic salt
1 T black pepper
1 T thyme
1 large (3-pound) salmon filet
- Combine the first 7 ingredients in a zip-top plastic bag. Place salmon filet in bag and marinate in the refrigerator overnight.
- Stack charcoal briquettes in a barbecue grill and ignite. Meanwhile, soak 1 pound of fruitwood chips – or pinot noir grape wood chips if you have them — in 2 to 3 cups of pinot noir for 20 minutes. When charcoal is ready, drop chips on glowing coals.
- Place salmon on the grill away from direct heat and close grill cover. Cook salmon till done and the smoke has properly flavored the fish, about 30 minutes to 1 hour.
- Smoking the salmon with Pinot Noir–soaked fruitwood chips lends a delicate smokiness to the fish while keeping it moist. Serve with a bottle of delicious Moshin Vineyards Pinot Noir. This entry was posted in Seafood and tagged #Fish, #SalmonRecipe
DIRECTIONS