In the fall I love to drink Pinot Noir and Chardonnay (more than any other time of year anyway).  So I like to prepare meals that allow me to drink either or, better yet, both!  One of those dishes is grilled salmon.  Salmon is one of those foods like pork, chicken, game birds, and tuna that, depending on how you prepare them, you can drink certain red or white wines with them.  Here’s on old standby of mine:

Get some salmon steaks cut from the thickest part of the fish.

For the seasoning, keep it simple:  sea salt, black pepper, chopped fresh garlic

Liberally season the fish after rubbing it with some oil to prevent sticking as some of the seasoning will stick to the grill.  Place them on a hot grill, skin side down.  After about two minutes turn the steaks one quarter turn and cook another two minutes.  Then carefully flip the steaks over and repeat the process.  You should end up with a salmon steak cooked to about medium.  Squeeze fresh lemon over the top and drizzle with olive oil.

For the veg:  Cut yellow and zucchini squash  into any shape of chunks that you want.  Dice an onion into large pieces.   Cut up two stalks of celery and one clove of garlic.  Cut up  two whole carrots and saute’ them in olive oil for about three minutes before adding them to the other veggies to roast.  Add a pinch of salt and some chopped fresh basil.  Toss the ingredients and place in a baking dish.  Roast at 450 degrees for about 25 minutes or until the vegetables begin to brown slightly around the edges.  Serve with the salmon.

Wine pairings:

Aresti Chardonnay, Chile     $10

Krutz Family Chardonnay, Sleepy Hollow Vyd.     $36

Leese-Fitch Pinot Noir, California     $15

Au Bon Climat Chardonnay, Santa Maria     $38