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Wine and Food Pairing Salad
Glass of WinePairing to compliment each other

Husch 2010 Anderson Valley, Pinot Noir and Grilled Salmon with Grilled Vegetable Succotash

Presented by: Carole and Marshall Ward

Wild Salmon with Grilled Vegetable Succotash

For the salmon:
4 (5-ounce) wild salmon fillets, pin bones removed
2 tbsp. grapeseed oil
Kosher salt
Coarsely ground black pepper

For the succotash:
2 ears of corn, shucked
½ cup green beans, stems removed
½ cup cherry tomatoes, stems removed
½ cup zucchini coins, cut ½ inch thick
1 sprig fresh thyme
1 sprig fresh basil
4 tbsp. grapeseed oil
4 tbsp. extra virgin olive oil
Juice of 2 lemons
Kosher salt
Coarsely ground black pepper
1 cup pea sprouts or other small, fresh greens

Heat an outdoor grill to high. Brush the ears of corn with a light layer of grapeseed oil, then season them with salt and pepper. Toss the green beans with a little grapeseed oil, season them with salt and pepper, then proceed to do the same with the tomatoes and zucchini.
Place the corn on the grill and char the ears all over. Transfer them to a platter.
In a grill basket set on the hot grill, cook the beans until tender and lightly charred, then transfer them to a platter. Repeat those steps with the tomatoes, and zucchini.
Pull the leaves from the thyme and basil sprigs and chop them coarsely.
With a sharp knife, cut the corn kernels from the cobs and transfer them to a bowl. Dice the beans, tomatoes, and zucchini; add them to the bowl. Add the chopped herbs, extra virgin olive oil, lemon juice to taste, salt, and pepper. Stir the ingredients well.
Brush the salmon fillets with grapeseed oil, then season them on both sides with salt and pepper. Place salmon fillets on the grill, skin-side up, and cook for three to four minutes. Flip the fillets and cook for another three to four minutes. The salmon should remain slightly pink in the center.
To serve, place the fillets on individual plates, spoon the succotash over the top. Garnish with the pea sprouts.

Recipe from:
Serves 4

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