Grilled Salmon with Chardonnay Herb Sauce

Salmon on the grill is one of Dan Goldfield’s favorite dinners, only improved by the addition of our perennial favorite Rued Chardonnay.

Ingredients:

1½ lbs salmon
4 tbsp unsalted butter
1/2 c. Chardonnay
1 tsp finely minced garlic chives
1 tsp finely minced Italian parsley, plus more for garnish
juice of ½ lemon
pinch of herbed sea salt and pepper 

Directions:

Heat your grill up and rub the grates with olive oil so the salmon does not stick.

Sprinkle herbed sea salt and pepper on salmon fillets and set aside.

In a small pan over medium high heat, melt the butter. Add the garlic chives and parsley then add the Chardonnay and the lemon juice. Bring to a simmer and continue simmering until the sauce has reduced by half — this will take about ten minutes.  After the sauce has reduced, taste and season with a small amount of salt and pepper if desired. The sauce will thicken up a bit as it cools.

Place a lid over the sauce to keep it warm while you cook the salmon. Place fillets on the grill, skin-side down, and grill for about eight minutes. When salmon is done, drizzle the Chardonnay sauce over the salmon and sprinkle with additional parsley. Serve immediately.

Pairing:

Rued Vineyard Chardonnay

Serves 2-4

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