Print this RecipeSyrah is a fabulous wine when paired with foods that have a bit of natural oil or foods that come off a grill. The smoky earthy nature of a Syrah simply works well with grilled food and the slight dryness of the wine easily handles and compliments foods with a touch of oil. This recipe combines both strengths in a single dish.
For the marinade you’ll need
˝ Cup Concentrated Orange Juice (Thaw a small container of frozen orange juice but do not combine it with water)
3 Tbsp Olive Oil
1 Tbsp Soy Sauce
2 Tbsp Packed Brown Sugar
1 tsp Fresh finely Grated Ginger
˝ tsp Toasted Sesame Oil
2 Tbsp Toasted Sesame Seeds
4 Salmon filets – 6 oz each, 1” thick, skin on
4 Cups Cooked Wild Rice prepared to package directions
4 Thinly sliced bunching onions (leave some green on the stalks)
Combine the marinade ingredients in a plastic zip lock bag. Shake to blend the flavors. Add the salmon pieces. Shake to cover and set aside for about half an hour. While the salmon is marinating, bring your grill up to medium high (Grills vary both in kind and temperature. You should be able to hold your hand over the heat for about five seconds but no more when the temperature is right).
Place the salmon on the grill, skin side down. Cook until you are able to slip a spatula between the skin and the meat (about 9-10 minutes). The salmon should be flaky but not dry. Gently lift the meat off the skin.
Serve on a bed of Wild Rice. Garnish with the sliced onions. Open a bottle of our Estate Syrah and you’re ready for a feast for four.
Order the featured wine: Villa Toscano 2002 Estate Bottled Syrah