Grilled Salmon Salad with a Sherry-Honey-Mustard Vinegar • St. Francis Winery & Vineyards

Name: Grilled Salmon Salad with a Sherry-Honey-Mustard Vinegar • St. Francis Winery & Vineyards
Ingredients: Pair with Pinot Noir; Remove from oven, let sit 20 minutes covered, and then peel off the skin with fingers.; Sauté bacon in a pan till crispy and brown. Remove to a paper towel and let cool. Crumble into a small bowl for later.; To make vinaigrette; place honey, mustard, salt, and vinegar in a medium bowl. Use a whisk to combine. Slowly drizzle in the two oils while whisking vigorously to create an emulsification.; Place a large sauté pan on high heat. Place salmon skin side up and pat well with paper towels to dry skin. Lightly salt skin side.

www.stfranciswinery.com

Grilled Salmon Salad with Sherry-Honey-Mustard Vinegar pairs perfectly with Pinot Noir, featuring fresh arugula, roasted beets, and bacon. Enjoy!

View Original

Share this recipe:

Ingredients

Pair with Pinot Noir
Remove from oven, let sit 20 minutes covered, and then peel off the skin with fingers.
Sauté bacon in a pan till crispy and brown. Remove to a paper towel and let cool. Crumble into a small bowl for later.
To make vinaigrette; place honey, mustard, salt, and vinegar in a medium bowl. Use a whisk to combine. Slowly drizzle in the two oils while whisking vigorously to create an emulsification.
Place a large sauté pan on high heat. Place salmon skin side up and pat well with paper towels to dry skin. Lightly salt skin side.