Grilled Salmon Vera Cruz
Serves 2 as an entree
Level of difficulty: Easy
This is so easy and quick to do and the lime and jalapeno make a beautiful match for our citrusy Sauvignon Blanc!
1 pound Salmon fillet, tail piece (boneless)
1 tablespoon olive oil
Fine sea salt & freshly ground pepper
2 cloves of garlic, thinly sliced
1 jalapeno pepper, sliced
Lightly brush or rub the salmon fillet with olive oil and sprinkle with fine sea salt and pepper. Place salmon in the center of a large sheet of foil and fashion an edge about an inch high all around. Be sure to keep the edge about an inch away from the salmon fillet.
Squeeze juice from 1 lime over the salmon fillet. Take the other lime and thinly slice it. Layer the garlic, jalapeno and lime slices intermittently over the fillet.
Place the salmon foil pouch on a hot grill and cook until done. This should take approximately 10 minutes, depending on the thickness of the fish. To test for doneness, gently insert a fork or knife into center. Salmon is best served medium rare.
Excellent with roasted baby red potatoes and asparagus.
This recipe was created by Colleen Topper, Proprietor and in-house chef for Goosecross Cellars in the Napa Valley. For more delicious recipes, paired with wine go to wineryrecipes.com
Complementary Wines: Albarino, Sauvignon Blanc, Soave, Sparkling Wine: New World
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