Photo Courtesy of Ceja Vineyards

Often I’ll discover a fun wine and make a meal to pair with it.  This one was a winner! Super quick, few ingredients and a perfect pairing.

Grilled Salmon with Cherry Relish & Wild Basmati Rice

• 2 salmon fillets
• 12 cherries
• 1/2 shallot
• 1 lime
• 1 tsp chopped jalapeno (no seeds)
• 2 tsp balsamic vinegar
• Trader Joe’s Basmati Rice Medley or similar
• salt & pepper

Heat the grill, lightly salt & pepper the salmon and set aside.

Prepare rice according to package directions.

While the rice is cooking, pit the cherries and place in small bowl. Finely chop the shallot & jalapeno, add to the cherries. Juice one lime and add to mixture.  Add the balsamic vinegar.  Mix well and refrigerate.

When the rice is almost done, take the cherry sauce out of the refrigerator and bring to room temperature.

Grill the salmon for 3-5 minutes depending on thickness. (Undercooked is better then overcooked!)

Serve the salmon with Cherry Relish on top and the rice on the side. (Serves 2)

Pairing

I highly recommend this wine: Ceja Vineyards, Vino de Casa – Red, Napa Valley, 2006. ($20) It is a blend of 58% Pinot Noir, 36% Syrah and 6% Merlot. The winemaker’s talent shines and makes this a rare opportunity to taste the layers of each varietal. If you can’t get this wine, look for a similar blend from California or pair with a Pinot Noir or lower-alcohol Syrah.