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Recipes

GRAPEFRUIT BROILED SALMON

RECIPE BY: Dean A. Thomas CEC CCE
YIELD: 2 portions

“This makes a delightful lunch or dinner for the late summer. We are always using the vegetables from the garden and trying to find as many ways as possible to incorporate the grapefruit from the groves. The technique is simple and allows you to finish the Bolero Cellars Albariño in a glass.”

INGREDIENTS:

2 each Loch Duart Salmon*, skinless
4 TB Temecula Late Harvest EVOO
6 oz  Bolero Cellars Albariño
1/2 tsp Smoked Sea Salt
1/2 tsp Coarse Black Pepper
1/4 tsp Grapefruit Zest
1 tsp Parsley, chopped
1 tsp Chives, chopped
6 each Pink Grapefruit Supremes
6 each Asparagus Spears
6 oz  Wilted Spinach
6 each Baby Carrots Braised in
Whole Butter & Local Honey

*Loch Duart SUSTAINABLE Farm Raised Salmon
www.lochduart.com

METHOD OF PREPARATION:

1. Place salmon fillet in aluminum pie plate, top with EVOO, Bolero Cellars Albariño and season with salt, pepper, grapefruit zest, parsley and herbs. Broil until golden brown crust forms on top.

2. On hot entrée plate center the wilted spinach, warm grapefruit supremes, carrots & asparagus. Shingle the salmon and top with the pan juices.

Bon Appétit!


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