Maybe I think too much about this, but I have TWO reasons to marinate this Salmon in white wine...Well, three if you count the taste... it really does add an extra layer of flavor to the fish.
BUT, aside from that, I knew I wanted to use my Roasted Garlic Tomato Salsa as a topping/garnish. Salmon has a natural orangish tint that if accented (like with a delicious orange juice marinade that I have used in the past) would make for an unpleasant color combination. Yes, presentation is important. This is a more neutral colored marinade, adding lots of flavors but not a lot of color.
BUT, also, I was making this fish as part of a very BIG party. 8 adults, 7 kids, burger sliders, pork chops, 4 different side dishes... plus "just in case" Hot Dogs for the kids. I was going to be one busy grillman.
By making a marinated salmon, I have a little more room for error. If you grill a piece of salmon without a marinade, it will come out tender, flakey and juicy but you do need to watch it carefully. the window between raw, done and overdone is pretty narrow. Cook too long and it starts to get less tender, less juicy and less flakey. By adding a marinade, you increase that window a bit. Sure, you still need to watch it and not make shoe leather, but you do add a couple of minutes to the window.
Just another one of my grilling secrets.
White Wine Marinated Grilled Salmon
Ingredients
- 1 Large Piece of Whole Salmon (for Dramatic Presentation, or several smaller pieces)
- 1/2 Cup Drinkable Dry White Wine
- 2 tsp Fresh Dill, chopped (can use dried)
- 2 Cloves Garlic, Fine Mince
- Juice of 1 medium Lemon
- Zest of 1 medium Lemon
- 2 TBS Olive Oil
- 1 tsp Salt
- Several turns of a Pepper Grinder
- Whisk together all of the marinade ingredients (everything but the Salmon)
- Put Salmon in a sealable bag, pour in the marinade, squeeze as much air out as possible and seal.
- Refrigerate for 12 hours, turning occasionally for an even coating/marinade.
- Remove from the refrigerator, remove from bag and discard the marinade. Allow to sit and air dry for 1 hour, getting to room temperature.
- Place the salmon skin side down on the hot grill; Grill for 4 to 5 minutes, depending on the thickness of the fish. Turn carefully with a wide spatula and grill for another 4 to 5 minutes. The salmon will be slightly raw in the center, but don't worry; it will keep cooking as it sits.
- Garnish with a Relish or Salsa, Serve warm and ENJOY!
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Absolutely mouthwatering! The salsa looks great too.
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