Summer is for grillin and light red wines


As the weather heats up and the kitchen moves to the back deck, matching some wonderful light and lively reds with grilled entrees works for all. So pull out the yellow and blue table cloths, pick some Shasta Daisies or Black Eyed Susans, bring out your most festive plates along with clear, long stemmed wineglasses, invite a few of the neighbors in for the evening and enjoy the season. 
Grilled Salmon with Arugula Pesto - Served with a fresh cucumber salad 
Serves 8
Cucumber salad: 1 large English cucumbers, thinly sliced, 1 teaspoon sea salt, 1 small red onion, thinly sliced, cup sour cream, cup plain yogurt, 1 Tablespoon red wine vinegar, 1 teaspoon fresh dill, chopped, Salt & Pepper
Arugula Pesto: 2 cups packed fresh Arugula, 2 cloves garlic, 1/2 cup extra virgin olive oil, 1 lemon, juiced, 2 teaspoons pine nuts, toasted, 1/4 cup freshly grated Parmesan, 1 tsp freshly ground black pepper 

Place the Arugula in a food processor or blender. Add the garlic, olive oil, pine nuts, and the lemon juice. Process for a few minutes until smooth. Remove and place in a small bowl add the cheese, salt and pepper and mix. 

Place cucumbers in a colander and toss with salt; let stand until several tablespoons of liquid has drained, 30 minutes. Pat dry with paper towels and transfer to a medium bowl. Add onion, sour cream, yogurt, vinegar, dill, salt and pepper. Toss to coat. 
Marinate the salmon by rubbing the filets on both sides with salt, sugar, pepper and dill. Drizzle lemon juice and refrigerate for 30 minutes. Remove from the fridge, rinse under water and dry. 
Meanwhile, use charcoal or preheat gas grill on high for 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and let return to temperature. 
Brush salmon filet with oil; grill about 5 minutes per side. Set salmon fillet on a plate; spoon Arugula pesto over the fish. Serve with cucumber salad on the side and a lovely, lovely glass of Pinot Noir, Chambourcin, Cabernet Franc or light red blended wine from one of our local vintners.

For additional information: 

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About the author:

Donniella Winchell, Executive Director of the Ohio Wine Producers Association...


Donniella Winchell