A great recipe for grilling salmon fillets that will really exhibit the flavors of the Pacific Northwest. Something about the flavor of grilled king salmon goes great with Pinot Noir and blackberries. Pair this up with a nice salad, with a bit of chevre cheese, & candied pecans, and a wild mushroom risotto. Makes me want to run out to the fish market!
Hey, for those of you who follow my recipes, look no chiles! 4 servings
4 6 to 8 ounce filet cuts of fresh Salmon (or Alaskan Halibut works great too) for Salmon, skin on.
2 tablespoons herb de Provence or fresh thyme
2 teaspoons freshly ground black pepper
Kosher salt to taste
When you have your salmon grill prepped make your Pinot Noir & Blackberry Grilling Sauce, follow the link below!
Prepare grilling salmon fillets for a medium high direct heat. I like to grill my salmon skin on, it holds things together a bit. Grill fish nice crossed grill marks. The length of cooking depends on the thickness of the fish, so figure around 6 to 9 minutes. I like my fish cooked no more than medium on the grill, since it will continue cooking once it is off the grill.
Once you have your salmon back and are ready to plate gently peel the skin off. It should come off nice and easy. Lay the fish down grill marks up.
Sauce the Salmon with the Pinot Noir & Blackberry Grilling sauce. Top with a little chopped Italian parsley or fresh chives, and serve!
This is a definite match for a nice Pinot Noir. Or for a bit of a departure, try a Belgian Frambois Beer, wow.