Sunday, June 26, 2011

Cedar Plank Wild Salmon & Vouvray Chenin Blanc

unWine'd with a pour...

unWine'd with a pour...

This Chenin Blanc has notes of green apple and pear on the nose and the acidity is nice and crisp. The wine is refreshing with a nice lingering finish.  "Quaffable as an aperitif," but also a great accompaniment to sushi, fish or chicken to name a few.

Seasoning for Salmon:
Salmon:  1.25 lbs, Tag'z 5 Star Meats in Murfreesboro, TN
1 tablespoon chili powder
1 teaspoon pepper, fine ground
1/2 tablespoon ground cumin
1/2 tablespoon paprika
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon cinnamon

I didn't use all the seasoning. I used a even coat over the entire piece and kept the remainder for another time. The sweet & spicy exceeded my expectations. Really good.

I cooked the Salmon to 135 degrees internal temp in the thickest part of the fish. Grill surface heat was about 350 degrees and it cooked to temp in about 30 minutes.

1 comment:

  1. Great recipe that even the kids (8 &7) loved. Definitely a do again.