Grilled Rosemary Salmon Spedini

Featured by Renteria Family Wines in the Pinot Noir Wine Club.
Grilled Rosemary Salmon Spedini

Ingredients

2 tsp. minced fresh rosemary
2 tsp. extra-virgin olive oil
2 cloves garlic, minced
1 tsp. freshly grated lemon zest
1 tsp. lemon juice
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper
1 pound center-cut salmon fillet, skinned and cut into 1-inch cubes
1 pint cherry tomatoes

Instructions

Preheat grill to medium-high heat. Combine rosemary, oil, garlic, lemon zest, lemon juice, salt and pepper in a medium bowl. Add the salmon and toss to coat. Alternating the salmon and tomatoes, divide among eight 12 inch skewers.

Oil the grill rack. Grill the spedini, carefully turning once, until the salmon is cooked through. About 4-6 minutes total. Serve immediately and enjoy with a glass of Pinot Noir!



Recommended Pairings

Alma Fría

2013 Pinot Noir
150 Cases Produced
$58.00 $48.00 x 2

Camlow

2013 Pinot Noir
91 Points
$38.00 $33.00 x 2

Joseph Jewell

2012 Pinot Noir
92 Points
$50.00 $43.00 x 2

Gregory James

2014 Pinot Noir
91 Points
$58.00 $48.00 x 2

Alma Rosa

2014 Pinot Noir
Gold Medal
$28.00 $23.00 x 2

Mission Estate

2014 Pinot Noir
New Zealand
$35.00 $29.00 x 2

Dragonette

2014 Pinot Noir
92 Points
$45.00 $39.00 x 2

Kessler-Haak

2013 Pinot Noir
93 Points
$48.00 $42.00 x 2