Forest Gold Mustard Glazed Salmon

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One of the funniest parts of sharing our wines with visitors at the recent Taste of Massachusetts Wine Festival was the brainstorming on pairing our wines with food.  The Forest Gold maple wine was a topic of hot discussion, which, frankly, made me hungry.  There were lots of good suggestions, such as cheesecake (beside, on top, and inside), over ice cream, in BBQ sauce, but the one I had to try as soon as we got home was making a glaze for grilled salmon.

Last night I discovered that my local Market Basket grocery store had some awesome salmon filets so I came home, set up the food lab in the kitchen, and went to work experimenting.

The results….well, taste for yourself!

Forest Gold Mustard Glazed Salmon

2lbs salmon filet, cut into 4 equal-sized pieces

Glaze: 4 Tablespoons of Forest Gold Maple Wine 1/2-1 tsp grainy or smooth Dijon mustard Salt & Pepper to taste

To make the glaze, mix the Forest Gold Maple Wine & mustard together and season to taste with salt & pepper. Lightly season salmon filets with salt & pepper & cover with generous coating of glaze in a non-reactive dish.  Cover and marinate in the fridge for 15 minutes. Heat a gas/charcoal grill or grill pan to 375F. Coat grill grate with generous amount of oil to prevent salmon from sticking to metal. Grill salmon skin-side down for 5-7 minutes. Apply a second coating of glaze and flip filets. Grill for an addition 5-7 minutes until grill marks are evident and fish is done to your personal taste. Pair with a spinach & strawberry salad with balsalmic vinaigrette, and of course, Aaronap Cellars 2013 Chardonnay.  Enjoy! Noel
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