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Grilled Salmon with Plum Kiwi Salsa

Paired with Wind Rose Cellars 2012 Rosato, Washington State's Best Winery in Sequim

Serves 4

4 wild-caught salmon fillets
2 Tbsp fresh thyme leaves
1/2 cup freshly squeezed orange juice (about 1 juice orange)
2 Tbsp good olive oil
freshly ground salt/pepper to taste

Salsa
1/2 cup cubed plump peeled ripe Japanese or hybrid plums (ex: Early Golden, Shiro, Burbank)
cup peeled ripe kiwi peeled and cubed
1/4 cup orange juice (about half an orange)
2-3 Tbsp chopped Italian parsley
2-3 Tbsp Wind Rose Cellars Rosato

Marinade
Salt/Pepper both sides of the salmon fillets
Mix together chopped thyme leaves, orange juice and 2 tablespoons olive oil in container with lid large enough to hold the salmon fillets in a single row.
Place fillets in marinade, turn several times to insure good surface coverage.
Cover and place in the refrigerator for at least 30 minutes or more.
Turn fillets at least once while marinating.

Salsa preparation
Mix together salsa ingredients in small bowl, cover and refrigerate until serving time.

Grill fish on indirect heat about 8-10 minute till fillets press lightly when touched and just begin to flake in the center. Do not overcook because the fish will continue to cook when it is taken off the heat. Brush fish with marinade several times while cooking and cover grill . Either coals or gas grill can be used but my preference is coal because it gives a soft smoky flavor to the salmon that seems perfect with Wind Rose Cellars Rosato.

Serve with spoonfulls of salsa across the salmon and on the side. Buon Appetito!!

Side dish suggestions:
Grilled corn on the cob, mixed lettuce salad with olive oil and balsamic vinegar

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