Grilled Wild Salmon
By: Ryan MacDonnell
Owner Ryan MacDonnell is a huge fan of salmon – this is one of her all time favorite recipes. Enjoy with a glass of Sauvignon Blanc and a back patio!
Pairs with our Rutherford Sauvignon Blanc
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
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.
Recipe by Owner, Ryan MacDonnell