Grilled Salmon with Herb Sauce
You can never have too many main course recipes, so give Grilled Salmon with Herb Sauce a try. This gluten free, primal, and pescatarian recipe serves 2. One portion of this dish contains about 23g of protein, 26g of fat, and a total of 338 calories. From preparation to the plate, this recipe takes about 20 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have knudsen cream, cilantro, garlic, and a few other ingredients on hand, you can make it.
Instructions
Heat grill to medium heat.
Place 1 Tbsp. dressing in shallow plate.
Place fish, skin side up, in dressing to coat.
Meanwhile, mix remaining dressing and all remaining ingredients until blended; refrigerate until ready to serve.
Place fish, skin side down, on grill. Cover grill. Grill 10 min. or until fish flakes easily with fork.
Serve topped with sour cream mixture.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.
![Tenuta di Nozzole Le Bruniche Chardonnay]()
Tenuta di Nozzole Le Bruniche Chardonnay
Nozzole Le Bruniche is an elegant and distinctive expression of the Chardonnay variety, with a clean, fragrant bouquet of white and tropical fruits offset by slight nuances of toast. On the palate, it shows a superb balance of fruit ripeness underscored by a fresh acidity and structure of medium body, with an overall impression of delicate complexity. These are repeated in the clean, persistent finish, which ends on a subtle toasty note.