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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Dierberg  2010 Chardonnay Santa Maria Valley
Dierberg 2010 Chardonnay
Dierberg
Santa Maria Valley

$24.00

Platinum
Fess Parker 2012 Estate Chardonnay ASHLEY'S
Fess Parker2012 Estate Chardonnay
Fess Parker Winery
ASHLEY'S

$27.75

Platinum
Tom Eddy 2009 Cabernet Sauvignon Elodian
Tom Eddy2009 Cabernet Sauvignon
Tom Eddy
Elodian

$39.00

Last Call
Platinum
Five Wine Gifts in One! A Tote, two Wines, Opener & Stopper Set
Five Wine Gifts in One!
A Tote, two Wines, Opener & Stopper Set

$74.95

Red Wine Tasting Kit 4 different Red Wine Varietals
Red Wine Tasting Kit
GMWC
4 different Red Wine Varietals

$99.95

Special
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Chile-Honey Glazed Salmon with Black Bean Sauce, Tomatillo Salsa & Jalapeno Crema

Demetria


Ingredients

1 lb tomatillos, husked
1 red onion, coarsely chopped
8 garlic cloves, 2 chopped
3 large jalapenos, stemmed
1/4 cup canola oil, plus more for brushing
1/4 cup fresh lime juice
1/4 cup chopped cilantro, plus sprigs for garnish
1/4 cup honey
1 canned chipotle in adobo, chopped
1 tsp. ground cumin
1-19 oz can black beans with its liquid
1 1/2 tsp. ancho chile powder
1 1/2 tsp. Dijon mustard
Salt & freshly ground pepper
Four 8 oz salmon filets, with skin
1/2 cup Mexican crema or sour cream


Instructions

Preheat the oven to 375 degrees. Spread the tomatillos on a roasting pan along with half of the onion, the 6 whole garlic cloves and the jalapenos. Toss with 2 Tbs. of the oil and season with salt and pepper. Roast for about 35 min, until tender. Transfer the vegetables to a blender and puree until smooth. Add the lime juice, chopped cilantro and 2 Tbs. of the honey and pulse to blend. Season the tomatillo salsa with salt and pepper and transfer to a bowl. Rinse out the blender. In a medium saucepan, heat another 2 Tbs. of the oil. Add the chipotle, cumin, chopped garlic and remaining onion and cook over mod. heat, stirring occasionally, until the onion is softened, about 5 min. Add the beans with its liquid and 1/4 cup of water and cook over low heat for 15 min. Transfer the black bean mixture to the blender and puree until smooth. Season the sauce with salt. Rinse the blender. Place Mexican crema (or sour cream) and one roasted jalapeno into the blender and puree until smooth. Season with salt and pepper. Light a grill or preheat a grill pan. In a small bowl, combine the remaining 2 Tbs. of honey with the ancho chile powder and mustard and season with salt. Brush the salmon with oil and season with salt and pepper. Grill the fish skin side down over mod. high heat until very crisp, about 3 min. Cook the fish on the remaining 3 sides just until lightly charred, 3 min. longer. Brush the salmon with the chile-honey glaze and grill skin side up until lightly caramelized, 2 min. Spoon the tomatillo salsa on plates and top with the salmon. Garnish with jalapeno cream and the cilantro sprigs and serve with the black bean sauce.



    Suggested Pairings

  1. Keller Estate
    2009 Pinot Noir
    Keller Estate
    CASA DE LA CRUZ
    Sonoma County

    $22.50

    $25.00
    Special Selection
    id: 2384
    Gold
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