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Grill A Salmon Filet to go with that Burgundy!

Grill A Salmon Filet to go with that Burgundy!

GRILL A SALMON FILET (and mushrooms) FOR THAT BURGUNDY!

 

Grilling a nice filet of salmon is REALLLLY easy if you follow these few steps below.

 

STUFF YOU NEED

 

-Nice thick salmon filet or 2 depending on who is eating. 1/2 lb per person is always solid math.

  • Olive oil
  • Kosher salt
  • 1 lemon, sliced into thin rounds.
  • Fresh rosemary and some branches if you have them
  • 1 package of Cremini mushrooms cleaned and sliced thin into rounds.
  • fresh crushed pepper
  • a few dashes of white cooking wine
  • fresh thyme
  • a nice bottle of Burgundy from the DGV library to show you the way

 

 

OK, start your grill, preferably with hardwood charcoal, and let those coals get to a nice fiery, smoky heat. With a charcoal chimney this usually takes about 15 minutes. In the meantime, make sure your salmon filet has been out at room temp for about an hour with a nice delicate coating of kosher salt, olive oil and pepper on it.

 

Lay the thinly sliced lemon rounds on top of the filets. Finally, lay the rosemary on top, this combo is key.

 

As the grill heats up, turn your oven on to 350 for the mushrooms. Take the thin round slices, put into a bowl with some olive oil, a few dashes of white wine, salt, pepper and fresh thyme- get your hands in there and really mix them up, making sure they all have that fragrant coating on them.  After this, spread them out on a baking sheet so they are not touching and pop them in the oven for 15 minutes. Check after 12 to make sure they are not burning! If they are already brown take them out at 12 mns.

 

Right as the mushrooms go in, pop the salmon on the grill SKIN SIDE DOWN. Listen for that sizzle to know you are cooking at the right temp. Make sure you set a timer at 12 minutes for the mushrooms, while you stay at the grill watching the salmon. We like to throw some old rosemary branches from our plant in the back yard into the coals for a flavorful smoke. At this point, have a few sips of that Burgundy, just to make sure it’s as fabulous as you think it is. Raise your Damn Good Vino, toast yourself and those that cannot be with you! You taste it and say, wow that really does taste like a walk in the woods after it rains.

 

Right around that 12 minutes, you can flip the salmon just this once for one minute and no more. When you flip it, make sure you get under that skin and flip it quickly over so the fish is actually resting on the lemon rounds mostly. It’s a cool trick that takes a little getting used to.

 

At this 12-15 minute mark, the mushrooms should be nice and browned and the salmon should be done. Place the salmon on the cool part of the grill to rest, away from the flame and close the grill.

 

Take the browned mushrooms out of the oven and quickly add a few more dashes of white wine, olive oil and salt/pepper for taste. Toss them around together and then taste. Readjust the salt/pepper and thyme if needed.

 

Grab the salmon from the grill serve with the mushrooms, some simple rice and maybe asparagus or a nice green salad. Enjoy!

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