 Grilled Alaska Salmon
Skewers Amogio
Amogio is a Sicilian marinade composed of lemon juice and/or white wine, olive oil, garlic and herbs – the exact recipe varies from household to household. Marinate salmon in the Amogio for no longer than 30 minutes (so the fish doesn’t “cook” in the acidic marinade).
Makes 6 Servings
12 wooden skewers
1-1/2 lbs. Alaska Salmon fillets, skin removed, if desired
¼ cup olive oil
¼ cup Robert Mondavi Private Selection™ Pinot Grigio or Chardonnay
¼ cup fresh lemon juice
2 Tablespoons fresh minced garlic
2 Tablespoons fresh chopped Italian parsley
1 Tablespoon fresh chopped mint
¼ teaspoon red pepper flakes
Salt and pepper, to taste
Prior to grilling, soak wooden skewers in water for at least 30 minutes.
Lay Alaska Salmon on a cutting board so that the grain of the fish is horizontal. Cut salmon lengthwise into 2-inch wide strips. Place salmon strips in a baking dish; set aside.
Thoroughly blend olive oil, wine, lemon juice, garlic, parsley, mint, and red pepper flakes in small bowl. Brush marinade onto all sides of salmon; cover and refrigerate up to 30 minutes. Reserve remaining marinade.
Preheat grill or broiler/oven to medium-high heat. Thread salmon strips lengthwise onto the skewers. Coat grill surface or broiling pan with cooking spray. Grill or broil salmon 5 inches from heat source for 3 to 4 minutes per side. Turn once during cooking; brush with remaining marinade. Cook just until fish is opaque throughout. Season with salt and pepper to taste. |
Enjoy with a glass of Robert Mondavi Private Selection Chardonnay 
