Grilled King Salmon with Tomato-Peach Salsa

Grilled King Salmon with Tomato-Peach Salsa

A perfect healthy, quick, and easy meal for any barbecue! Use a peach that is just ripe, still juicy but can still hold it’s shape. We paired ours with a crisp white but a light red would also work.


  • 1 cup chopped peeled peach
  • 3/4 cup quartered cherry tomatoes
  • 1/4 cup thinly vertically sliced red onion
  • 3 tablespoons small fresh mint leaves
  • 3 tablespoons small fresh basil leaves
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon honey
  • 1 jalapeño pepper, thinly sliced (optional)
  • 1 teaspoon kosher salt, divided
  • 4 (6-ounce) wild Alaskan king salmon fillets
  • 1/4 teaspoon freshly ground black pepper
  • Cooking spray


1. Preheat grill to high heat.

2. Combine first 8 ingredients in a bowl; add jalapeño, if desired. Sprinkle mixture with 1/4 teaspoon salt; toss gently. Sprinkle fillets evenly with remaining 3/4 teaspoon salt and black pepper. Place the fillets on a grill rack coated with cooking spray, and grill for 10 minutes or until desired degree of doneness, turning after 5 minutes. Serve with salsa.

Recipe and photo from Kristina Manning

Don’s August Collector’s Series Top Picks

miller-wine-works-sage-canyon-napa-syrah-2007This month’s Collector Series Top Picks give me palpitations.  Not only are the wines tantalizing, picking just two wines this month makes me uneasy. So, here we go.  Miller Wine Works 2007 Sage Canyon Napa Syrah has to be my first Top Pick.  It’s a big beautiful wine that highlights the quality and value to be had from one of California’s top garagistes.  Not all of the best Napa Valley wines come from big names or corporate conglomerates as Gary Miller’s 2007 Sage Canyon Syrah will attest.  One taste of this wine and you’ll know why it gets one of my Top Picks and scored 96 points and earned the Platinum Medal at the Consumer Wine Awards in Lodi, California.  My second Top Pick is a split decision.  Both the 2011 Colli di Lapio Fiano di Avellino and the 2006 Luis Canas Rioja Reserva Selección de la Familia are at the top of their game, and both have garnered tremendous press and are in very limited supply.  Hence, the split decision.  Both wines please me immensely, but for different reasons, so take your pick!  A votre santé.


Skirt Steak with Bloody Mary Tomato Salad

Salt and Pepper Steak with Bloody Mary Tomatoes Beauty A130423 Food & Wine Handbook August 2013

This fast and easy recipe is perfect for any type of barbecue! Try it with this month’s selection Château Ollieux Romanis Corbières Cuvée Classique 2010!

“This delicious salad features all the flavors in a virgin Bloody Mary: horseradish, Worcestershire, lemon and celery. It’s perfect with grilled skirt steak.”


  • 1/4 cup drained bottled horseradish
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon celery seeds
  • Coarsely ground black pepper
  • 1/4 cup plus 2 tablespoons canola oil
  • Kosher salt
  • 2 pounds heirloom tomatoes, chopped
  • 2 small celery ribs, thinly sliced, plus 1/4 cup leaves
  • 1/3 cup sour cream
  • 1 pound skirt steak, in 2 pieces


In a bowl, stir 2 tablespoons of the horseradish with the lemon juice, Worcestershire, celery seeds and 1/2 teaspoon of black pepper. Whisk in 1/4 cup of the canola oil in a steady stream; season with salt. Add the tomatoes and celery ribs and leaves, season with salt and pepper and toss.

In a small bowl, stir the sour cream with the remaining 2 tablespoons of horseradish.

Light a grill or preheat a grill pan. Rub the remaining 2 tablespoons of canola oil all over the steak and season with salt and black pepper. Grill the steak over moderately high heat, turning once, until nicely charred, 3 to 4 minutes per side for medium-rare. Transfer the steak to a work surface and let rest for 5 minutes. Slice the steak across the grain and serve with the tomato salad and horseradish cream.

SUGGESTED PAIRING: Smooth, robust red blend.

Recipe and photo from Kristina Manning

Don’s August Premier Series Top Picks

chateau-ollieux-romanis-cuvee-classique-corbieres-NVAugust offers another diverse group of exciting wines beginning with the 2010 Château Ollieux Romanis Cuvée Classique Corbières, a splendid full-bodied red wine from one of France’s oldest viticultural areas.  Cultivation of the vine in Corbières dates back more than 2,500 years to the ancient Phoenicians and Greeks.  A product of the exceptional 2010 vintage in the South of France, this dark delicious Corbières offers exceptionally fine drinking with a myriad of foods.  It plays equally well with expensive cuts of lamb and beef as it does with hamburgers, pizza, and pork barbecue.  Consequently, it earns my vote for this month’s first Top Pick.

lungarotti-torre-di-giano-2012-1My second Top Pick goes to Lungarotti’s splendid 2012 Torre di Giano.  Lungarotti has long been known for their wonderful red Rubesco (the 2009 Lungarotti Rubesco is also one of this month’s features), but few have been privileged to taste Lungarotti’s perfect summer time white wine.  This prized property’s 2012 Torre di Giano is in my summation the finest Torre di Giano to date.  It is wine to slake the thirst or simply to drink all evening long, with or without food.  Nonetheless, in an ideal world, one has a bottle of Lungarotti’s 2012 Torre di Giano and a bottle of 2009 Rubesco open on the table with food to match.  A votre santé.

Don Lahey

The Best White Wine Under $20.00

Recently, someone asked me what the best white was under $20.00 per bottle.  At first, I didn’t know quite how to respond to the question because truly, there are so many really good white wines for less than $20.00 a bottle.  And at any given moment, my honest answer to that question depends upon the type and style of wine I’m in the mood for, what season it is, and what I plan to serve with the wine.

Nevertheless, one wine almost immediately popped into my head – Martinsancho Verdejo.  Martinsancho is the handiwork of Angel Rodriguez, Spain’s most iconic producer of Verdejo and the driving force behind the resurrection of the Verdejo grape, one of Spain’s two quintessential white grape varieties.  Nearing extinction four decades ago, Verdejo came back to life because a venerable gentleman named Angel Rodriguez made a decision to preserve Verdejo by refusing to rip up the oldest producing wines in his native Rueda.  Instead, he grafted the gnarly three hundred year old vine cuttings from his pre-phylloxera Martinsancho Vineyard into a nearby plot.  The result is a magnificent dry white wine by Angel Rodriguez named Martinsancho.  Martinsancho is hardly the biggest, most complex white wine in the world, but it may very well be the most eminently drinkable.

In every vintage, Martinsancho Verdejo exudes supreme grace and exhibits a purity almost never seen or tasted in other white wines.  Made from organically grown grapes, with no added sulfites, Martinsancho Rueda Verdejo always pleases me.  Moreover, it stands as testimony to the quality of the Verdejo varietal and the faith and perseverance of one honorable man – Angel Rodriguez.

Don Lahey