Grilled Salmon
The secret to this recipe is the smoked paprika, which gives the salmon a slightly smoky flavor with a hint of spice. Smoked paprika works equally well on grilled vegetables.
The wine dilutes the soy sauce, making the salmon less salty and adds a bit of sweetness to the glaze.
* 2½-3 Lb salmon skinned and cut into individual servings
* ½ cup soy sauce
* ½ cup Fenn Valley Lakeshore Demi-Sec, sem-dry white wine
* 1 Tbsp fresh grated ginger (or 1 tsp ground ginger)
* 2 Tbsp minced garlic (or 2 tsp granulated garlic)
* 2 tsp dried mustard powder
* Smoked paprika
Mix the soy sauce, wine, ginger, garlic, and dried mustard in a 1 gallon ziplock baggie. Add the Salmon, expel the air and seal. Allow to marinate in the refrigerator for 1-2 hours, flipping the package several times.
Remove the meat and sprinkle both sides generously with smoked paprika. Grill, covered, on a medium-hot grill for 5-6 minutes. Flip and grill, covered, for an additional 4-6 minutes. Remove and serve. The fish should be firm but moist, do not allow it to overcook.
Serve with Fenn Valley Edelzwicker or Dry Riesling.
