~November Cooking With Washington Wines~

It seems to be a standard that when a person asks "What kind of wine shall I serve with the Thanksgiving turkey?" Everyone answers, "Pinot Noir."

Instead of posting a turkey and cranberry kind of recipe for November, I chose salmon instead. I think a Pinot Noir would hold up wonderful with this recipe that was created by Bruce Hiebert, owner of Patit Creek Restaurant. The sauce and salmon recipe is famous in Cordova, Alaska where it was used by the Copper River Fishermen’s Co-op's annual barbecue.

If you can find a Pinot Noir in Walla Walla (At this time we are letting the Willamette Valley have the Pinots. Aren't we generous?), good luck. K-Vintners had one, but I was suspicious of it being "bootlegged." No, not really bootlegged as illegal, just not of this AVA. Since it is November - "Le Beaujolais Nouveau est arrive!" A Beaujolais Nouveau would also pair very fine with this dish.

Instead of the above - let's get adventurous. I think that the ingredients combined make a topping that’s slightly sweet but also acidic, which matches spicy wines such as rose'. Yellowhawk Cellars has a spicy 2003 Rosato made with 84% Lemberger, 8% Barbera, 8% Sangiovese. Also their 2002 Sangiovese would be tasty, as well. Since the salmon is going to be grilled, which adds a smoky kick to it, how about a Syrah from the Walla Walla Valley? There is also Marie-Eve Gilla's Zinfandel from Forgeron Cellars - at this time the only Zin in the Valley. Basically there is such a huge variety of wines from the Walla Walla Valley that would pair lovely with this recipe. It would be like a kid in a candy shoppe having to pick just one.

Butterflied Alaska Salmon with Copper River Barbecue Sauce
A long simmer gives the sauce its flavor and smooth consistency, so start it about two hours before you are ready to grill.

The Sauce:
1 1/2 cups onion, finely chopped
1 3/4 cups celery, finely chopped
1/2 cup canola oil
3/4 cup brown sugar
2 1/2 cups ketchup
1/4 cup vinegar
2 1/2 tablespoons prepared yellow mustard
1 1/2 tablespoons Worcestershire sauce
2 teaspoons salt
Tabasco or other hot sauce to taste (optional)

The most important ingredient - The Salmon:

4 pounds Alaska salmon (king, sockeye, or coho) fillets, butterflied 1-inch thick
Canola oil for grill

In a medium (2- to 3-quart) skillet, sauté the onions and celery in the oil until they are translucent. Stir in the remaining ingredients and bring the sauce to a boil. Lower the heat and simmer gently, uncovered, for up to two hours.

Heat your grill to medium-low, leaving the lid open, and brush the butterflied salmon with canola oil. Place the salmon on the grill and close the lid. Grill the salmon for 5 minutes. Gently flip the salmon with a spatula and baste it generously with the barbecue sauce before closing the grill’s lid. Grill the salmon for 4 minutes, then check for doneness with a fork. If the fish is no longer translucent in the center, remove it from the heat and transfer the cuts to a serving platter. If the fish requires more grilling time, close the grill’s lid and re-check the salmon every 2 minutes until it is done. Serve the cuts with warm barbecue sauce on the side.
Yield: 8 servings

Sante!