Grilled Salmon with Rice Noodle Salad

Looking for a crowd-pleaser that’s healthy, tasty, simple to prepare and pairs perfectly with your favorite white wine? Of course, you are. The splash of Starborough Sauvignon Blanc used to marinate these salmon filets adds a lively zest to this nutritious deliciousness.

Remember that Starborough and Oceana encourage you to go to www.seafoodwatch.org to be sure your salmon filet comes from a well-managed fishery.

Ingredients:

For the salmon and marinade:

  • 4 Salmon Filets, about 4 oz. each
  • 1/3 cup Starborough Sauvignon Blanc
  • Zest & juice of 2 Lemons
  • ¼ cup Honey
  • 1/3 cup Olive Oil
  • ½ teaspoon Salt
  • ½ teaspoon Fresh Cracked Pepper

For the salad:

  • 6-8 oz Rice Noodles, cooked & trimmed
  • ½ cup Rice Wine Vinegar
  • 1/3 cup Olive Oil
  • 1 teaspoon Salt
  • 1-2 Watermelon radishes, thinly sliced
  • 1 ½ cups Snow Peas, blanched
  • Fresh Dill Sprigs
  • 1 tablespoon Toasted Sesame Seeds

Instructions:

To cook salmon:

In a shallow dish, whisk all marinade ingredients together.

Add salmon. Cook & refrigerate at least 1 hour to overnight.

Heat grill or cast-iron pan to medium high heat. Cook salmon top side down for 4-5 minutes. Flip to finish cooking, about 3-4 minutes.

In a small saucepan, bring reserved marinade to a boil, just before serving, to top salmon & noodles.

To serve:

In a large bowl, toss noodles with vinegar, oil & salt.

On pour plates, arrange noodles & vegetables.

Top with salmon. Drizzle on warm sauce.

Sprinkle with sesame seeds. Top with a dill sprig & serve.