Salmon and Pinot Noir are a well-known food and wine pairing, but we turn up the volume by melding the aromatic, earthy and warming spices of curry with an Oregon Pinot Noir. Renowned for a wide variety of compelling Pinots, look for a wine from the Willamette Valley with earthy aromas of porcini, dried herbs and warm spices, sure to accentuate the deep earthy flavors of curry and the richness of salmon.
Heat the grill to medium high heat.
In a small bowl, combine the curry powder, paprika, salt, pepper and olive oil. Mix until they are well combined into a paste.
Place the salmon steaks on a plate and cover with the curry paste. Use a brush to cover them evenly.
Lightly oil the grill grates, then carefully place the salmon steaks on the grill. Cook for 8-10 minutes, or until they flake lightly .
Remove from the grill and serve immediately.
California
Oregon
Washington
California
Oregon
Washington
California
Oregon
Washington
