Sustainable Pairing: Cedar Planked Salmon + D7 Pinot Noir

Our medium-bodied Pinot Noir is the ultimate food wine. Pair with this cedar planked salmon while entertaining for a meal that comes together quickly! Our 2015 vintage was awarded a Gold Medal & 95 points from the 2017 California State Fair, and is a perfect Pinot to serve grillside.

Here on the Monterey Bay of California we enjoy fresh seafood year-round. One way you can help ensure ocean sustainability is to educate yourself on current ocean wildlife issues and know how wild-caught fishing can affect the health of our ocean. Visit Monterey Bay Aquarium’s Seafood Watch for recommendations on salmon that’s fished or farmed in ways that have less impact on our environment.

2 (2-pound) salmon fillets, scales removed (Wild-Caught Atlantic)

3 (12-inch) untreated cedar planks
1⁄3 cup vegetable oil
11⁄2 tablespoons rice vinegar
1 teaspoon sesame oil
1⁄3 cup soy sauce
1⁄4 cup chopped green onions
1 tablespoon grated fresh ginger root
1 teaspoon minced garlic

Soak the cedar planks for at least 1 hour (or longer) in warm water. In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to 30 minutes. Preheat an outdoor grill on medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little. Place the salmon fillets skin side down onto the planks and discard the marinade. Cover, and grill for 15-20 minutes until desired doneness is achieved. Serve immediately, using cedar planks as platters. Enjoy with a glass of District 7 Pinot Noir.