& Beurre Rouge
Yield: 8 servings
Prep Time: 45 minutes
Cook Time: 45 minutes
Wine Suggestion: Ethos Reserve Chardonnay, Indian Wells Merlot, Ethos Reserve Syrah, Columbia Valley Syrah
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
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.
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
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.
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
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.
