This recipe was an excellent find by my wife’s uncle when he visited the Cline winery.  I wasn’t able to find it online, so please see below for the recipe and an image.  Thanks Jim!

The wine that we used was a 2006 Cline Syrah.  Check out the CollinsWine review here.

Ingredients:

Cline Syrah Salmon

For the Salmon:

4 6 ounce salmon filets
splash of olive oil
1/2 white onion, diced
2 cloves garlic, minced
1 jalapeno, diced
1 cup Cline California Syrah
1/2 cup ketchup
2 Tbsp red wine vinegar
1 Tbsp soy sauce
1/2 tsp cumin

For the Salsa:

2 ears of corn, husked
1/2 white onion
1 jalapeno
2 avocados, diced
1/2 bunch cilantro
1 lemon, juiced
1 Tbsp olive oil
1/2 tsp cumin

Preparation:

In a saucepan, saute the onion over medium high heat with a splash of olive oil.  When the onion starts to brown, add garlic and jalapeno and cook for two minutes.

Deglaze the pan with the syrah and cook until reduced to 1/3.  Add ketchup, vinegar, soy sauce and cumin. Bring to a boil, remove from stove, set aside.

Preheat grill to high.  Grill the corn on the cob, onion and jalapeno until they start to char on the outside.  Remove from grill.

Cut corn off the cob; dice onion and jalapeno.  In a mixing bowl, combine corn, onion, jalapeno, avocados, cilantro, lemon juice. olive oil, cumin, salt and pepper to taste.

Grill salmon on both sides.  Turn the grill to medium low and brush the salmon with the syrah BBQ sauce; two coats on both sides.

Serve with a dollop of salsa and a glass of Cline California Syrah.