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Title: Grilled Bodega Salmon a la Marino
3 lbs, fresh salmon steaks, about 1 ¼” to 1 ½” thick
1 c olive oil
3 dried whole bay leaves
2 T dried tarragon
1 t freshly ground black pepper
1 c dry white wine
3 lemons, thinly sliced
¼ c fresh parsley, finely chopped
1. In a deep roasting pan, marinate salmon in olive oil, tarragon, pepper and white wine, for two hours.
2. Transfer salmon to hot grill, and cook on each side for 4 to 5 minutes.
3. Brush frequently with the marinade.
4. Transfer to serving platter, and cover with thin lemon slices and sprinkle with fresh parsley.
Severs 6 to 8, accompanied by pan-fried potatoes or sea-food risotto.
Recipe provided by Crinella Winery, Sonoma Valley, California.