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Grilled Salmon Salad With Rivulet Vinaigrette

From farm to table, and from grape & grain to glass, the world has been migrating to an evermore natural approach to growing and enjoying food and beverages. We asked some talented local chefs across the country to suggest dishes that celebrate our new luxury liqueur. Whether it be in featured dishes or luxurious desserts, Rivulet is a truly inspirational ingredient in some of the most creative dishes we have seen.

Grilled Salmon Salad With Rivulet Vinaigrette Recipe®

  • 2 salmon fillets, about 4 ounces each
  • 2 teaspoons olive oil
  • Salt and pepper to taste
  • Garlic powder to taste
  • 2 tablespoons finely chopped shallots
  • 3 tablespoons olive oil
  • 2 tablespoon chopped parsley
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Rivulet Liqueur
  • ¼ teaspoon dry mustard
  • 1 tablespoon honey
  • ½ teaspoon lemon rind
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • 4 cups mixed salad greens
  • 2 tablespoons diced red bell pepper
  • 2 tablespoons diced yellow bell pepper

  1. Heat grill until or oven to 400 degrees.
  2. Brush salmon with oil and lightly season with salt, pepper, and garlic powder
  3. Place on grill and grill until done about 15 to 20 minutes, turning once.
  4. Combine all vinaigrette ingredients in small bowl.
  5. Arrange salad greens on two plates and sprinkle with pepper. Top with grilled salmon.
  6. Drizzle with Vinaigrette and serve immediately.

Yields 2 servings

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