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July 26, 2013

Grilled Salmon with Barefoot Chardonnay Herb Sauce

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Summer is upon us and that means it’s time to grill out! We love this simple grilled salmon drizzled with Chardonnay herb sauce for those warm summer evenings that are just too gorgeous to spend indoors. Crisp, delicious Barefoot Chardonnay is complemented with fresh herbs and lemon in this light butter sauce that’s drizzled over the salmon. Trust us, you’ll be licking this sauce right off the spoon it’s so good…and the fact that it takes less ten minutes to prepare? Yes, please. You’ll appreciate getting to spend more time socializing than standing over a hot stove this summer.

We told you this recipe was simple! All you need is a bottle of Barefoot Chardonnay, a pound and a half of salmon, some butter, fresh chives and parsley, and half a lemon.

Make the sauce before you grill the salmon. To start, mince up some fresh garlic chives and parsley.

Then, melt a few tablespoons of butter. Is there anything better in life than the smell of butter melting?

Add the minced herbs to the simmering butter, keeping watch so the butter doesn’t start to brown.

Then, pour in the Barefoot Chardonnay! A half cup will get the job done.

Followed by a squeeze of a juicy lemon…

Bring this mixture back up to a simmer and then continue simmering for about ten minutes, or until the sauce has reduced by half. When you taste it, you shouldn’t be able to taste alcohol since that all will simmer away. After the sauce has reduced, cut the heat and place a lid over top so it stays warm while you grill the salmon.

Sprinkle your fish with some sea salt and pepper. After your grill has heated up, place the fish fillets on the hot grates, skin-side down. Grill salmon for about eight minutes, or until its medium rare. Remove the salmon from the grill and then drizzle the Chardonnay sauce over top and serve immediately. Yum!

 

1 ½ lbs wild King salmon, pin bones removed

4 tbsp unsalted butter

½ cup Barefoot Chardonnay

1 tsp finely minced garlic chives

1 tsp finely minced Italian parsley, plus more for garnish

juice of ½ lemon

pinch of sea salt and pepper

Heat your grill up and rub the grates with olive oil so the salmon does not stick.

Sprinkle herbed sea salt and pepper on salmon fillets and set aside.

In a small pan over medium high heat, melt the butter. Add the garlic chives and parsley then add the Barefoot Chardonnay and the lemon juice. Bring to a simmer and continue simmering until the sauce has reduced by half --- this will take about ten minutes. After the sauce has reduced, taste and season with a small amount of salt and pepper if desired. The sauce will thicken up a bit as it cools.

Place a lid over the sauce to keep it warm while you cook the salmon. Place fillets on the grill, skin-side down, and grill for about eight minutes. Be careful not to overcook the salmon or it will dry out. You want it medium rare on the side because it will continue cooking off the grill.

When salmon is done, remove from the grill and bring back to the kitchen. Drizzle the Chardonnay sauce over the salmon and sprinkle with additional parsley. Serve immediately.

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