Grilled salmon with Sonoma Coast Chardonnay is a match made in heaven! And this dish is really simple and easy to prepare. The freshly squeezed lemon juice on the salmon compliments the lemon custard aromas in the wine and crisp acidity cuts through the natural oils in salmon. Enjoy with friends, family and a chilled glass of MacRostie Sonoma Coast Chardonnay.

Cheers, Steve MacRostie of MacRostie Winery and Vineyards.

24x8x1 inch cedar plank (Be sure to use wood that has not been treated with any chemicals)
2 tablespoons of coarsely ground salt
6 (4 ounce) fresh salmon fillets with the skin on
1/2 cup extra virgin olive oil
1 large red onion, chopped
1 lemon sliced
1/2 tablespoon black peppercorns, crushed

Submerge untreated cedar plank in water. Soak approximately 12 hours, or overnight.

Preheat an outdoor grill for high heat. Place prepared plank on the grill, and sprinkle with coarse salt. Cover grill and heat plank 2 to 3 minutes, until dry. Adjust grill temperature for medium heat.

Rub salmon filets with olive oil. Arrange on the plank, skin side down. Top salmon with red onion, lemon slices and black peppercorns.

Cook salmon, covered, 10 to 12 minutes, or until opaque and easily flaked with a fork.

Enjoy with a glass of MacRostie Chardonnay, Sonoma Coast.