From “Fine Wine in Food” by Patricia Ballard, published by the Wine Appreciation Guild, wineappreciation.com, 800-231-9463
1/4 c. butter, melted
1/4 c. each Gewurztraminer* and fresh lemon juice
1/2 tsp. dill weed
2 fresh green onions, sliced including part of greens
2 large cloves garlic, finely minced
Peel from 1 lemon, coarsely chopped (optional)
1/4 tsp. coarsely ground black pepper
4 large salmon steaks, 1-in. thick
Combine all ingredients except salmon. Whisk until thoroughly blended. Place salmon steaks in a shallow glass baking dish; cover with marinade. Turn once, making sure salmon is completely coated. Allow steaks to marinade 30–45 minutes. Start grill.
When barbecue coals are ashen white, spread in a single layer or when gas grill preheated to medium high heat, oil grill rack thoroughly then set 4 to 6 inches above heat source. Place steaks on rack and cook not more than 4 minutes on each side, basting often with marinade.
Serves 4. *Note: an off dry Riesling may be substituted for Gewurztraminer. Suggested wine pairing: A to Z Pinot Noir or A to Z Pinot Gris