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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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Parmelee-Hill 2010 Proprietary White Blend PLUS! selection
Parmelee-Hill2010 Proprietary White Blend
PLUS! selection
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc PLUS! selection
Picayune2011 Sauvignon Blanc
PLUS! selection
91+ - Richard Jennings

$9.99

Was $18.50
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Gold
Alma Sol  2010 Proprietary Red Blend PLUS! selection - Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
PLUS! selection - Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
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Gold
Shannon Ridge 2010 Petite Sirah PLUS! selection
Shannon Ridge2010 Petite Sirah
PLUS! selection
90 - Connoisseurs' Guide

$11.99

Was $22.00
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Gold
Westerly 2011 Sauvignon Blanc Happy Canyon
Westerly2011 Sauvignon Blanc
Happy Canyon
90 - Wine Enthusiast

$7.99

Was $16.00
Sale
Gold
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.

Grilled Salmon with Lemon Tzatziki Sauce

Manzoni


Ingredients

1 cup reduced-fat Greek yogurt
2 1/2 to 3 tsp. minced preserved
lemon, to taste
1/4 tsp. agave nectar or honey, to taste
1/4 tsp. pomegranate syrup or
concentrate (optional)
3 Tbs. coarsely chopped fresh dill
1 1/2 to 2 tsp. minced green onion, green
part only, to taste
2 med. Persian cucumbers, diced small
(about 1/2 cup)
Fresh lemon juice, to taste
Freshly ground black pepper, to taste
6 salmon steaks or fillets


Instructions

Make the sauce by stirring together the yogurt, preserved lemon, agave nectar or honey, pomegranate syrup and the dill. Stir in the onion, cucumbers, lemon juice and pepper up to a few hours before using, but cover and refrigerate until ready to serve. Makes about 2 cups; leftovers will keep several days. Prepare a charcoal or gas grill for direct, high heat. Remove fish from refrigerator about 15 to 20 minutes before cooking. Brush both sides of steaks with oil then season with salt and pepper to taste. When grill is hot, place fish on it and do not move until that side has fully seared, at least 2 minutes. When not quite halfway cooked, carefully loosen fish from grill then turn over, using spatula and tongs. Cook to desired doneness, about 7 min. per inch of thickness. Serve immediately.



    Suggested Pairings

  1. Sojourn
    2012 Pinot Noir
    Sojourn
    Rodgers Creek Vineyard
    Sonoma Coast

    $40.00

    $48.00
    94 - The Pinot Report
    id: 2499
    Pinot Noir
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