Featured in our February 2009 Newsletter.
Recommended Pairing: Juliet, Pinot Grigio
4 5 ounce salmon filets
1 cup halved red and black grapes
1 garlic clove, minced
½ teaspoon salt
2 tablespoon chopped fresh rosemary
2 tablespoon red wine vinegar
1 teaspoon olive oil
Heat a non-stick skillet over medium heat. Season salmon with salt and pepper.
In a small bowl, mix next 5 ingredients and set aside. When skillet is hot, add oil and salmon and sear for about 5 minutes per side. Garnish with grape salsa and serve with a side of orzo or salad. Serves 4.