I haven’t spent much time in the kitchen over the last few months but thanks to my amazing friend (and winemaker) Cindy Cosco, I have found myself feeling inspired again.


Cindy and I were going to sit down, sip some wine and talk a little business (by day, I’m an accountant).  This chat went from simple business to 5 ladies sitting around my dining table, sipping our way through her 3 current rose releases and tasting through a few of my recipes.

This year, Cindy released a Mourvedre Rose.  It’s is WONDERFUL!  Light enough for summer sipping and enough body to stand up to to rich flavors.  My initial pairing thought for this wine was “Grilled Salmon” and I was right.  All 5 of the ladies sitting around the table (and 2 of us don’t generally like salmon and LOVED this one) agreed that this very simple grilled salmon dish is THE ONE to pair with Passaggio’s Mourvedre Rose this summer.

Summer Grilled Salmon

Salmon (pictured is a 4oz serving.)
2 to 3 cloves garlic
Equal measures of: (¼ to ½ cup ideally, depending on the amount of fish)
Olive Oil
Soy Sauce
Brown Sugar
Lemon Juice
A couple shakes of pepper

Smash and roughly chop the garlic. Then add the garlic, olive oil, soy sauce, brown sugar, lemon juice and pepper to a gallon sized zip-lock back or a storage container with a lid.   Mix until the sugar has dissolved. (I was being lazy and rather than grabbing another spice, I used my Nature’s Seasons instead of plain pepper)

Cut your fish into the desired serving portions and place it in the bag or container with the marinade. Make sure it’s well coated and covered, then seal the container and put it in the refrigerator for 4 hours. You can go shorter with the time but I recommend at least 2 hours.

fire up your grill and bring it to a medium high heat. Spray the grill well with a non-stick grill spray and place the fish, skin side down, on the grill and close the lid. Cook for 5 to 6 minutes.

Carefully turn the fish over (the skin peeled off mine both times so …. Don’t worry if yours does too). Spoon a little of the leftover marinade, over the fish and cook for another 4 to 5 minutes or until it’s flaky.

I served the grilled salmon over spinach with sweet tomatoes.

On the stove (or use an outdoor grill burner – I don’t have one) heat about ½ a tbsp. of butter and a drizzle of olive oil in a pan. Toss in a few large handfuls of spinach, add some salt and pepper and stir around until fully wilted and the liquid has evaporated. I also sliced some small sweet tomatoes and garnished the plate with them. (A spinach salad would be equally as wonderful)

The Sassy Kitchen