It’s Copper River salmon season! Now is the time to stock up on this highly regarded wild-caught salmon – cook some tonight and freeze some for later.
Rainstorm Wines from Oregon offers a trio of wines that pair well with salmon: check out some of their recipes using Fire & Flavor cedar grilling planks and papers. I had just raided the fresh olive bar at the supermarket and I have no fewer than a dozen basil plants growing in my garden, so that led me to try this recipe first. I’ll be making this one again and again.
Cedar Wrapped Salmon with Basil Olive Vinaigrette
Recommended Wine Pairing: Rainstorm Pinot Noir, Rainstorm Pinot Gris or Rainstorm Silver Linings Rosé
Really, every one of these wines paired beautifully with this dish, so take your pick or try all three!
NOTE: Watch for Copper River Salmon and Rainstorm Wine specials in your supermarket’s wine and seafood aisles for offers of $1 to $3 off.
For the vinaigrette:
¼ cup pitted Kalamata olives, chopped
1 small clove garlic, minced
1 tablespoon minced shallots
2 tablespoons fresh chopped basil
1 teaspoon Dijon mustard
1 teaspoon honey
2 tablespoons lemon juice
2 tablespoons red wine vinegar
½ cup olive oil
For the salmon:
4 Copper River salmon fillets (6 to 8 ounce fillets)
Salt and freshly ground black pepper for seasoning
4 Fire & Flavor cedar papers, soaked in water for 10 minutes
Cotton string for tying, dampened
Make the vinaigrette: In a small bowl, combine olives, garlic, shallots, basil, mustard, honey, lemon juice and vinegar. Slowly add the olive oil.
Whisk constantly. Alternatively, just place all the ingredients in a small jar with a tight lid and shake well to combine.
Season to taste with salt and freshly ground black pepper and set aside.
Grill the salmon: Preheat outdoor grill or indoor grill pan to medium heat, about 400° F. Soak the cedar papers in water for 10 minutes and quickly run the string under water, just enough to dampen it before grilling.
Season salmon fillets with the salt and pepper. Place each fillet face-down in the center of a soaked paper, parallel to the grain of the wood.
Drizzle each fillet with 1 teaspoon of vinaigrette. Fold edges of paper over the fish so that the edges overlap, and tie it together with cotton string.
Place on grill and cook until done, about 3-4 minutes per side, depending on thickness of fish.
Remove from grill using tongs. Either serve the salmon in the wrapper and let guests open the bundle, or remove the salmon prior to plating. Serve immediately topped with vinaigrette.
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