Grilled Copper River King Salmon with Brown Lentils

& Beurre Rouge

Grilled Copper River King Salmon with Brown Lentils

Salmon

Ingredients:

8- 6 oz portions Copper River King Salmon filet
2 oz. Chateau Ste. Michelle Chardonnay
2 Tbsp. Lemon juice
2 Tbsp. Olive oil
1 Tbsp. chopped parsley
Kosher salt and pepper, to taste
Lentils, recipe follows
Beurre Rouge, recipe follows

Instructions:

Preheat grill to medium high heat.

Marinate salmon with chardonnay, lemon juice, oil and parsley for about 20 minutes. Grill until done, approximately 4-5 minutes per side, depending on thickness of the filet. Transfer to platter.

To serve: divide lentils between 8 plates; top with salmon and drizzle with beurre rouge.

Lentils

Ingredients:

2 Tbsp. olive oil
1 ½ cup diced yellow onion
1 cup diced red pepper
2 cloves garlic, chopped
½ cup chopped fresh tomato, peeled and seeded
2 cups brown lentils
4 cups chicken stock or water
Salt and pepper, to taste
1 Tbsp. chopped fresh thyme

Instructions:

Heat olive oil in a large saucepan; sauté onions and peppers for about 3-4 minutes. Stir in garlic and tomatoes; sauté for an additional minute. Add lentils; sauté briefly. Stir in stock and bring to a boil. Add salt and pepper and reduce heat and simmer until the lentils are tender, approximately 30 minutes. Stir in fresh thyme before serving.

Beurre Rouge

Ingredients:

2 shallots, finely diced
8 oz red wine vinegar
8 oz. Chateau Ste. Michelle merlot
6 oz unsalted butter, cut into small pieces
Salt and pepper, to taste

Instructions:

Place shallots and vinegar in a small saucepan over medium-high heat. Bring to a boil; cook until liquid is reduced to about 1 oz. Add merlot; continue cooking until liquid is again reduced to approximately 1 oz. Remove from heat and whisk in butter a little at a time until completely emulsified. Season to taste with salt and pepper.

Wine Pairings