Summer Wine Sale!

Up to 51% OFF winery retail prices!

Rosé Special Feature!

6 different Rosé wines at 25% OFF winery retail pricing. Order Today!

Grilled Pomegranate Salmon Salad

Featured by Papapietro Perry Winery in the Platinum Wine Club.
Grilled Pomegranate Salmon Salad


This simple, yet elegant recipe pairs perfectly with a glass of Pinot Noir!

Yield: 4
Prep Time: 15 Minutes
Cook Time: 60 Minutes


Oven Cherries
• 3 Cup fresh cherries, pitted and cut in half
• 2 Tbsp balsamic vinegar
• 1 Tbsp sugar

Salmon Seasoning
• 4 5- 6 oz thick salmon filets
• 2 Tbsp Kosher salt

Salad Dressing
• 2 Tbsp lemon juice
• 2 Tbsp orange juice
• 1 Tbsp dijon mustard
• 2 Tbsp shallots, minced
• 1/3 Cup olive oil
• Salt and pepper to taste

• 3 Cup Romaine lettuce, chopped
• 3 Cup Arugula
• ½ Cup Feta cheese, crumbled

Homemade Pomegranate Molasses
• 2 Cup pomegranate juice
• 1 Tbsp soy sauce
• 2 Tbsp lemon juice
• 2 Tbsp. brown sugar


1. Pre-heat oven to 300⁰. Toss cherries with vinegar and sugar and let sit for 15 minutes.

2. Line a sheet pan with foil and put cherries cut side up in a single layer. Bake 30-40 minutes or until wrinkled but still soft. Remove and let cool.

3. Pre-heat your grill to medium-high heat. Season salmon with salt and pepper. Oil grill and put salmon flesh side down for 4-5 minutes. Turnover and brush pomegranate molasses on the flesh side. Cook for another 4-5 minutes and remove from grill. Brush again with pomegranate molasses. Let cool. (Or you can put on a sheet pan in a 300⁰ oven skin side down. Cook for 10 minutes and brush pomegranate molasses on top of each filet. Cook another 15-20 minutes and remove. Let cool.)

4. Whisk together citrus juices, mustard, shallots and olive oil. Season with salt and pepper. Toss lettuces in a large bowl with dressing. Place lettuce on individual plates, top with salmon, sprinkle feta and cherries around and on top and drizzle salmon with a little leftover pomegranate molasses..

Recipe sourced from Papapietro Perry Winery

Recommended Pairings