Summer Salmon Barbecue Dinner

Featured by Moss Creek Winery in the Gold Wine Club.
Summer Salmon Barbecue Dinner


This unique recipe will be paired wonderfully with a Chardonnay straight from our monthly wine box. Enjoy!

Yield: 4
Prep Time: 45 Minutes
Cook Time: 45 Minutes


Grilled Marinated Salmon
• 1 large fresh Salmon filet Marinade:
• 1/2 cup (1 stick) unsalted butter
• 1/3 cup fresh squeezed lemon juice (retain lemon rinds for zest for rice pilaf)
• 1/8 cup fresh squeezed orange juice
• 1/2 cup honey 1/2 teaspoon red pepper flakes (crushed with mortar)
• 1/4 teaspoon white pepper (freshly ground)

Grilled White Corn in the Husk
• 4 ears of white corn with husk
• 1/2 stick (1/4 cup) unsalted butter softened

Baked Rice Pilaf
• 4 tablespoons unsalted butter (1/2 cup)
• 3 shallots finely chopped
• 2 cloves garlic finely minced
• Zest from 2 lemons
• 3 tablespoons chopped tarragon leaves
• 2 cups Basamati rice
• 3 cups chicken stock
• Sea salt and pepper to taste

Marinated Tropical Fruit Salad
• 1 cup each cut in chunks
• Seedless watermelon
• honeydew melon
• pineapple
• papaya
• 2-3 slices Candied Ginger minced


Grilled Marinated Salmon
Mix ingredients of marinade together in a saucepan. Cook over low heat until butter is melted. Stir together rapidly with a whisk. Cool to room temperature. Pour over salmon and allow marinade to set at room temperature 15-30 minutes.
Place salmon on oiled heated grill at medium heat. Grill about 5 minutes per side. Serve immediately. (Serves 4)

Grilled White Corn in the Husk
Soak ears of corn unhusked in cold water for 10 minutes and remove. Peel back the husks and remove the corn silk. Spread with softened butter. Replace husks and tie with string. Grill on low to medium temperature area of grill for about 30 minutes. Turn corn every 10 minutes.
When corn has finished grilling, husks may be pulled back from ear and tied back in a knot or with a string.

Baked Rice Pilaf
Preheat oven to 400 degrees. In an oven casserole or sauté pan with cover: Sauté the shallots and garlic in butter until shallots are translucent (minimum 5 minutes). Add rice and stir until heated and coated evenly with butter/shallot mixture.
Stir in chicken stock, half each of the tarragon and lemon zest. Cover casserole and bake in oven for approximately 25 minutes (liquid should be fully absorbed and the rice tender).
Remove from oven, fluff rice with a fork. Add remaining tarragon lemon zest.
Salt and pepper to taste. This recipe also works well in a rice cooker: Add sautéed shallot mixture, chicken stock, half of the tarragon and lemon zest together with rice cooker. Cook until done.
Fluff with fork adding remaining tarragon and lemon zest. Serve immediately.

Mixed Tropical Fruit Salad
Mix fruit chunks together toss lightly with candied ginger and serve

Recipe sourced by Moss Creek Winery

Recommended Pairings