Perfect Pairings: Gallo Sonoma Reserve, Pinot Noir, 2006, Sonoma County, California, 345725

Grilled Salmon in Cherry Sauce

4 Salmon fillets, skin-on, 6 ounces each, scaled and scored
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 teaspoons sugar
1 tablespoon olive oil
2 tablespoons minced shallots
Pinch crushed red peppers
1/2 cup dry white wine
1/4 cup red wine vinegar
1/4 cup cherry preserve
2 tablespoons unsalted butter
1/2 cup chicken stock

1. Preheat a large sauté pan with the olive oil. Season one side of the fillets with half of the salt, pepper and sugar; flip them over and season the other side with the remaining seasonings.

2. Place the salmon in the pan, skin side down, and cook until it is nicely browned and caramelized, 3 minutes. Flip over and cook on the other side for 1 to 1 1/2 minutes. Remove from the pan and store in a low temperature oven to keep warm, skin side up.

3. Using the same pan, add the shallots and crushed red pepper and saute, stirring, until just tender, 15 to 20 seconds. Add the wine, red wine vinegar and cook until it is almost completely evaporated, 30 seconds. Add the chicken stock and cherry preserve, stir to incorporate and let it simmer to slightly reduce it, 1 minute. Stir in the butter and remove the pan from the heat.

4. Plate the salmon fillets and spoon the cherry sauce on top.







					Grilled Salmon in Cherry Sauce 4 Salmon fillets, skin-on, 6 ounces each, scaled and scored 1 teaspoon salt 1 teaspoon freshly ground black pepper 2 teaspoons sugar 1 tablespoon olive oil 2 tablespoons minced shallots Pinch crushed red peppers 1/2 cup dry white wine 1/4 cup red wine vinegar 1/4 cup cherry preserve 2 tablespoons unsalted butter 1/2 cup chicken stock 1. Preheat a large sauté pan with the olive oil. Season one side of the fillets with half of the salt, pepper and sugar; flip them over and season the other side with the remaining seasonings. 2. Place the salmon in the pan, skin side down, and cook until it is nicely browned and caramelized, 3 minutes. Flip over and cook on the other side for 1 to 1 1/2 minutes. Remove from the pan and store in a low temperature oven to keep warm, skin side up. 3. Using the same pan, add the shallots and crushed red pepper and saute, stirring, until just tender, 15 to 20 seconds. Add the wine, red wine vinegar and cook until it is almost completely evaporated, 30 seconds. Add the chicken stock and cherry preserve, stir to incorporate and let it simmer to slightly reduce it, 1 minute. Stir in the butter and remove the pan from the heat. 4. Plate the salmon fillets and spoon the cherry sauce on top.



	Gallo Sonoma Reserve Pinot Noir • 2006 • Sonoma County, California • 345725 Grape: Pinot Noir appearance - bright, clear color : medium purple aroma - moderate flavors (smell + taste) sweetness - dry, slight sweetness acidity - defined oak - wood fruit - black cherries earth - wet soil body - medium tannins - soft additional notes - clean, straightforward, fruity, well-balanced				• In a true case of the ugly duckling becoming a beautiful swan, the sickly, mutation-prone Pinot Noir grape can be transformed into the subtle and elegant Pinot Noir wine. Temperamental is a polite word for the characteristics of this grape. It is the most difficult to grow, requiring well-draining soil and a cool climate, and the trickiest to vinify. It need's an artist's touch. Maybe that's why it holds such a mystique in the minds of tasters and makers alike.