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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
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Gold Medal - SF Chronicle Wine Competition

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Was $22.00
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Picayune 2011 Sauvignon Blanc PLUS! selection
Picayune2011 Sauvignon Blanc
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Alma Sol  2010 Proprietary Red Blend PLUS! selection - Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
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Shannon Ridge2010 Petite Sirah
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Westerly 2011 Sauvignon Blanc Happy Canyon
Westerly2011 Sauvignon Blanc
Happy Canyon
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Grilled Salmon with Sweet Onions and Red Bell Peppers

D'Argenzio


Ingredients

1/4 cup Soy Sauce
1/4 cup Light Brown Sugar
2 Tbs. Extra-Virgin Olive Oil, plus more for drizzling
Four 6-ounce Salmon Fillets, with skin
2 small Sweet Onions, halved crosswise but not peeled
2 Red Bell Peppers, stemmed, cored and quartered lengthwise
1 tsp. Balsamic Vinegar
Salt and freshly ground Pepper
1 tsp. chopped Thyme
1 Tbs. chopped Marjoram


Instructions

In a large, shallow dish, combine the soy sauce and brown sugar with the 2 tablespoons
of oil; add the salmon and coat well. Cover and refrigerate for 1 hour. Light a grill. Drizzle the cut sides of the onions with oil and grill over moderately high heat, cut side down, until nicely charred and starting to soften, about 15 minutes. Turn the onions and cook until tender, about 15 minutes longer. Push the onions to the side of the grill. Oil the peppers and grill them, skin side down, away from the hottest part of the grill until lightly charred, about 5 minutes. Turn and grill for 5 minutes. Push them over to the onions. Remove the salmon from the marinade and grill, skin side down, for 8 minutes. Turn and grill until the salmon is just cooked through, 4 minutes longer. Drizzle the onions with oil and the balsamic vinegar. Season with salt and pepper and sprinkle with the thyme. Transfer the salmon, peppers and onions to plates, sprinkle with the marjoram and serve.



    Suggested Pairings

  1. Sojourn
    2012 Pinot Noir
    Sojourn
    Rodgers Creek Vineyard
    Sonoma

    $40.00

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