Recipes

Merry Edwards Wines

Grilled Scottish Salmon — Listed Below these fields

Grilled Scottish Salmon

Pairs Well With

Ingredients

4 six-ounce wild salmon fillets
Pesto
Tomato Vinaigrette
Orzo Mixture
Eggplant
 

Preparation

After you have prepared the pesto, tomato vinaigrette, orzo and eggplant (see recipes below), barbecue salmon fillets on grill to your preferred degree of pinkness. The timing will also depend on thickness of fillets.
 

Pesto

Ingredients

1 bunch basil, ~3 cups, destemmed
1 large clove garlic, peeled
3 tablespoons Parmagiano-Reggiano
1/4 cup pine nuts, toasted to a light brown
1/2 cup olive oil
salt & pepper
 

Preparation

Place all ingredients in a food processor, except the olive oil. Blend and then add oil slowly to puree. Set aside or store in an air-tight container for several days.
 

Tomato Vinaigrette

Ingredients

8-10 Roma tomatoes, halved
5-6 sprigs fresh thyme, chopped
2 cloves garlic
1 tablespoon Dijon mustard
3/4 cup red wine vinegar
2 1/2 cups olive oil
salt & pepper
 

Preparation

Place the tomatoes and garlic on a baking sheet. Sprinkle with salt, pepper and thyme. Roast in oven or barbecue at about 250 degrees for 90 minutes until slightly shriveled. Cool slightly and place in food processor. Add all ingredients except olive oil. Blend and then add oil slowly to puree. Set aside or refrigerate for future use.
 

Orzo Mixture

Ingredients

1 1/2 cups orzo
1 cup cherry tomatoes, quartered
1/4 cup shallots, thinly sliced
1 generous handful of arugula
 

Preparation

Bring 2 1/2 quarts of water to boil. Add orzo, bring to low rolling boil and cook for 9 minutes. Drain and run cold water over orzo to cool. Place orzo in large bowl along with 1/2 cup pesto, tomatoes, shallots and arugula. Mix and add more pesto to taste.
 

Eggplant

Ingredients

1 large eggplant, peeled and diced into 1-inch cubes
1 cup flour
1 egg
1 cup half & half (I used nonfat)
2 cups panko bread crumbs
salt & pepper
Olive or canola oil for frying
 

Preparation

 Whisk the egg into the half & half. Roll the eggplant pieces in flour, then coat with the egg wash and finally roll in the panko crumbs. Fry over medium heat until nicely browned on all sides.
 
To compose the dish:
 Mound orzo mixture in the center of four plates. Surround with 8-10 cubes of eggplant. Drizzle tomato vinaigrette onto eggplant. Finally, place salmon fillet on top of orzo and serve. A complete and delicious meal.
Grilled Scottish Salmon

This delightful, if complex, recipe was submitted by our customer Josh Belenchia, who wins a magnum of Sonoma Coast Pinot Noir for his effort. Grilled salmon is placed on a bed of basil pesto orzo, surrounded by fried eggplant topped with tomato vinaigrette. To get a jump start on this, prepare the pesto and vinaigrette in advance.