Grilled Salmon Dinner
(for two)

• Salmon fillets- approx 1 ½ pounds cut into 2 pieces

• 1 Cup Oakwood Cellars Lemberger Blanc wine

• Butter - 1 tsp. per fillet

• Dill Weed - ½ tsp. per fillet

• 1 clove Garlic, finely chopped and divided between the 2 salmon pieces

• Brown Sugar - ¼ cup per salmon piece

• Salt and pepper- dash of each on each salmon piece

• Non-stick cooking spray

Make or purchase an aluminum foil tray, making sure it has sides. Spritz tray with cooking spray, and place salmon fillets in the tray.

Start with the remaining ingredients: Pour the Oakwood Cellars Lemberger Blanc over the salmon, place butter on top of each fillet, sprinkle with dill weed, garlic and brown sugar. Add the salt and pepper last. Now it is ready for the grill. 

Grill over medium heat until done, approximately 10 minutes per inch of thickness. The salmon is done when it easily flakes with a fork. 

Serve with Grilled Asparagus and Grilled Instant Rice (below).

Grilled Asparagus

• 1 pound of cleaned and trimmed asparagus

• 1/3 cup grated Parmesan cheese

• Ground pepper

• Olive Oil

You can grill the asparagus on the grill directly (watch for charring) or use an aluminum foil tray.
Brush the asparagus with olive oil and sprinkle with ground pepper to taste.
Grill at the same time as the salmon. When done grilling, place on plate and sprinkle with the cheese.

Instant Rice

You can cook the rice ahead of time and have it ready, or just put in a foil pouch on the grill while grilling the other items.

• 1 Cup instant white rice

• 1 Cup water

• 1 Tbsp butter

• 2 tsp chopped fresh parsley

Add all ingredients to pouch, seal and steam on grill. Stir to fluff the rice before serving.

Dish up the rice on each plate. Place the salmon and asparagus spears and - Taaa Daaa -  dinner is served. Enjoy with Oakwood Cellars Lemberger Blanc or our Estate Riesling.