Meditrranean Grilled Salmon


1 Clove Garlic, Minced

1/2 Cup Fresh Parsley, Chopped

1/2 Cup Fresh Basil, Chopped

Zest of 1 Orange

Zest of 1 Lemon

2/3 Cup Kalamata Olives, Pitted, Cut in Half

1/4 Cup Capers

1/3 Cup Olive Oil

3 Tomatoes, Diced

1 Can Artichoke Hearts, Chopped

1 Tsp. Salt

Freshly Ground Black Pepper

6 Salmon Fillets

1/2 Cup Karma Vineyard 2012 Chardonnay

2 Tablespoons Butter

1 Tablespoon Balsamic Vinegar


  1. Pour yourself a one glass of Chardonnay. Sniff, swirl, sip. Enjoy!
  2. In a large bowl, combine garlic, parsley, basil, orange zest, lemon zest, olives, capers and olive oil. Stir in tomatoes, artichoke, salt and pepper. Set aside.
  3. Set up barbecue and preheat to high. Brush salmon fillets on both sides with olive oil. Grill salmon for 4 minutes on each side for medium-rare. Transfer salmon to a heated plate and cover with foil.
  4. Place the sauce in a large skillet. Add Chardonnay and stir. Bring the sauce to a slow simmer over medium heat. Remove skillet from heat and add butter and balsamic vinegar, stir to combine.
  5. Serve the salmon with the sauce spooned over the top. Best enjoyed over a bed of quinoa.

Suggested wine pairing; Karma Vineyard's 2012 Chardonnay.