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Quivira Vineyards is a small, family owned winery located in the heart of Sonoma County's Dry Creek Valley.
Committed to expressing the unique terroir of Dry Creek Valley, and through biodynamic processes, we craft wines from grapes grown on the estate's vineyards. |
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Grilled Salmon with Cucumber-Dill Sauce
As featured in the June 28, 2005 issue of "NorthBay Biz" paired with Quivira's Mourvedré Rose
INGREDIENTS
- Salmon
- Lemon juice
- Salad oil
- Salt and pepper to taste
Cucumber-Dill Sauce
- 1 part mayonnaise
- 1 part sour cream
- A little lemon juice
- Dill weed
- Finely chopped cucumber
DIRECTIONS
- Lay a boned salmon filet, skin side down, on a piece of heavy-duty foil, curling up the edges to form a pan. Drizzle a small amount of lemon juice and salad oil over the fish.
- Grill over moderate coals with lid on barbecue (or loosely tent fish with foil) until thickest part of fish is almost opaque. The fish will continue cooking after being removed from fire and must never be overcooked.
This recipe works well under the broiler too, but the smoke flavor from the charcoal is best.
Serves two.
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