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  Ingredients:  
     
  4 (4 ounce) fillets salmon
1/4 cup peanut oil
2 tablespoons soy sauce
2 tablespoons balsamic vinegar
2 tablespoons thinly sliced green onion
1 1/2 teaspoons brown sugar
1 clove garlic, minced
3/4 teaspoon ground ginger
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon sesame oil
1/8 teaspoon salt		  
     
  Preparation:  
 

PREP TIME 10 Min
COOK TIME 20 Min
READY IN 6 Hrs 30 Min
6 People

1.Whisk together peanut oil, soy sauce, balsamic vinegar, green onions, garlic, brown sugar, ginger, red chile flakes, sesame oil, and salt. Place fish in a glass dish, and pour marinade over all. Cover with plastic wrap, and refrigerate for 4 to 6 hours.

2.Preheat barbecue or gas grill.

3.Oil the grill rack, and adjust height to 5 inches from coals. Remove salmon from marinade, and place on grill. Grill for 10 minutes per inch of thickness, measured at thickest part, or until fish just flakes when tested with a fork. Turn halfway through cooking.

  
   
 
   
 
 
 
   
Réserve du Président Merlot
       
Region:
   VDP Corsica  
       
Grapes:
   Merlot  
       
Tasting Notes:
  
Has a rich aroma of black cherries and raspberries, accentuated by subtle aromas of black olives, a remarkable wine with it’s vitality and it’s subtle bouquet and tannin.
  
       
     
       
       
 
 
   
Régis de Vallière - Pinot Noir
       
Region:
   AOC Burgundy  
       
Grapes:
   Pinot Noir  
       
Tasting Notes:
  
This is the model version of what Pinot Noir can produce in its cool climate birthplace of Burgundy, where it can make the world’s best old-ageing red wines. This one is partly aged in oak barrels, and displays a mouthful of berries aromas (raspberry and cherry). Round and supple.
  
       
     
       
       
   
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