Vintner's Favorite BBQ Recipes From El Dorado Wineries

Parchment-wrapped Salmon with Ginger, Fennel & Viognier-Roussanne

Compliments of Narrow Gate Winery
Pair with: Narrow Gate Viognier, Roussanne or Viognier-Roussanne blend, or non-malolactic fermented Chardonnay


4 4 oz. fresh salmon fillets (skinless/boneles
4 8” – 10” square sheets of parchment paper (available on the plastic wrap & foil aisle)
3 T Extra virgin olive oil
1 Medium fresh fennel bulb, fronds removed, thinly sliced
1 Medium sweet, white onion, cut in half, sliced thin
1 ea. Red, Yellow & Orange bell pepper, sliced thin
2 T peeled, grated, fresh ginger (do not use jarred ginger)
1 t fennel or anise seeds
1 t honey
1 cup white wine (Narrow Gate Viognier-Roussanne) for deglazing the pan
Sea Salt & fresh ground pepper to taste


In a stainless steel bottom sauté pan (do not use  a “non-stick” pan) set on medium high heat, add olive oil, heat olive oil and add fennel, onion, bell peppers, fennel or anise seed & cook through about 15 minutes, until light brown bits begin to form and stick to the bottom of the pan. When all begins to soften & brown add 1 cup Viognier Roussanne (or other aromatic white wine) and scrape up browned bits on bottom of pan, cook until wine is reduced and almost fully cooked off.  Remove from heat and stir in fresh ginger & honey, sprinkle with sea salt & fresh ground pepper to taste.

Lay salmon fillet in middle of parchment paper, and sprinkle lightly with sea salt.

Top each fillet with 1/3 to 1 cup of vegetables.  Pull up opposite sides of parchment until the sides touch evenly; make a double 1” fold so the salmon is encapsulated in the parchment.  Twist both open-ended sides of parchment tight, so it looks like a giant candy wrapper.  Place parchment wrapped salmon on a cookie sheet and either bake in a pre-heated 400-degree oven for 15 minutes or in a barbeque, setting the baking pan right on top of the grate.

Make Ahead:  Sautéed topping can be made 2 days ahead and stored in an airtight container.   Fully assembled, parchment wrapped fish can be made 24 hours in advance & removed from refrigeration 30 minutes before cooking

Variations: Any good quality fish can be used.  Also, you can add shrimp w/shell, whole
clams & mussels.  Make appetizer size using smaller pieces.

Note: This is amazingly tasty and simple to prepare because the salmon actually poaches in the parchment and stays moist. Serves 4 as main course; more as appetizer.