Moroccan Salmon

with Citrus Beurre Blanc

Moroccan Salmon

Salmon and Marinade

Ingredients:

¾ cup tomato puree
¼ cup orange juice
2 Tbsp soy sauce
2 cloves garlic, minced
2 Tbsp honey
¼ tsp chili flakes
½ tsp ground coriander
¼ tsp cinnamon
1 tsp ground cumin
½ tsp ground fennel
1 tsp ground ginger
2 Tbsp
vegetable oil
½ tsp salt
8- 6oz portions of salmon

Instructions:

Combine all ingredients except for salmon in a blender; puree until smooth. Reserve ¼ cup of marinade for basting. Pour remaining marinade over the salmon and let set in refrigerator at least 2 hours or up to 24 hours. Remove salmon from the marinade and grill, basting with reserved liquid.

Citrus Beurre Blanc

Ingredients:

1/2 cup mixture of orange juice, lemon and lime
1/2 cup white wine vinegar
1 cup Chateau Ste. Michelle Chardonnay
3 shallots, chopped fine
2 Tbsp cream
8 oz unsalted butter, cut into small pieces and chilled
3 Tbsp chives, chopped

Instructions:

Place the juices, vinegar, Chateau Ste. Michelle Chardonnay, and shallots in a small saucepan. Bring to a boil and reduce to ¼ cup. Add the cream and reduce to thicken. Reduce heat, and whisk the butter in, piece by piece. Remove from heat and add chives. Drizzle over the salmon to serve.

Wine Pairings