Grilled Wild Salmon

By: Ryan MacDonnell

Rutherford_SB

Ingredients
2 Tbsp Round Pond Blood Orange Olive Oil
1 (2-3 pound) wild salmon fillet, skin on (but scaled)
2 Tbsp minced shallots
2-4 Tbsp freshly chopped herbs: Tarragon, parsley & basil
kosher salt
freshly ground black pepper
aluminum foil (to use as dish for grilling)

Shape a piece of aluminum foil like a boat or dish, large enough to fit the whole salmon. In the foil, add Round Pond Blood Orange Olive Oil, shallots and herbs. With tongs, place salmon fillet in foil dish, then flip to coat both sides. Once coated, sprinkle with salt and pepper and place foil dish on grill, flesh side down. Place sheet of foil on top to seal in heat. Grill to desired doneness. Remove from grill and place on a plate. Drizzle with extra Blood Orange Olive Oil and serve with our Roasted Corn Salad, Grilled “Spanish” Garlic Bread and our Rutherford Sauvignon Blanc.

Serves 4
Recipe by Owner, Ryan MacDonnell

Ryan MacDonnell

Written by: - Co-Owner of Round Pond Estate

I love gardening, canning (especially Tomato sauce), and morning workouts while my kids are still sleeping. I am completely addicted to loose leaf green tea and my guiltiest pleasures are the chocolate soufflé at Press Restaurant (YUMMMM!) and rocking out to Katy Perry with my 3 daughters.

Comments