Meditrranean Grilled Salmon

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Ingredients

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

Directions

  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.

Chardonay

Chicken Pinot Noir

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Ingredients

{For the Chicken}

4 Skinless Chicken Breast fillets

Salt & Pepper

5 Tablespoons Olive Oil (Divided)

1 Cup Parmesan Cheese

{For the Sauce}

2 Tablespoons Olive Oil

8 Ounces Mushrooms Sliced

3 Cups Lake Chelan Winery Pinot Noir

4 Cloves Minced Garlic

2 Cups Chicken Broth

1 Tablespoon Salted Butter

Directions

  1. Flatten chicken breasts to an even ¼-inch thickness throughout. Lightly sprinkle both sides of each chicken breast with salt and black pepper. In a large skillet, heat 3 TB olive oil over medium heat until hot. Place chicken breasts in skillet. Cook 3-4 minutes per side, until nicely browned on both sides and no longer pink in center. Transfer cooked chicken to a baking pan and cover to keep warm.
  2. In the same skillet (don't wash out the skillet) add 2 TB olive oil over medium heat until oil is hot. Add mushrooms and stir 1-2 min. Add the remaining sauce ingredients. Stir and bring sauce to a boil. Immediately reduce heat to a simmer. Simmer 20 minutes or until sauce is reduced by one-fourth of its original volume. Finished sauce will be dark brown. Transfer sauce to a container and keep warm.
  3. Sprinkle parmesan cheese evenly on top of chicken breasts on baking pan. Broil 3-4 minutes or until cheese is golden and melted.
  4. Serve chicken generously drizzled with Pinot Noir sauce over a scoop of angel hair pasta.

{Suggested Sides} Green Beans.

{Pasta Substitute} Cauliflower Mashed Potatoes, Quinoa or Zucchini.

2011 Pinot Noir

2011 Pinot Noir