Grilled Salmon with Peach, Burrata and Arugula Salad

Tasting notes: The light-red fruit and earthy components of the 2011 Anderson Valley Pinot Noir are a great contrast to the rich silkiness of the grilled salmon. The wine’s balance between earth and fruit is the perfect complement to the sweet and spicy salad.

Serena's tips: If you can’t find fresh burrata at your grocery store, you can substitute fresh mozzarella.

Recipe:

• Turn the grill to medium-high heat. Oil the grill with a paper towel soaked in olive oil (use grill tongs to grip paper towel)
• Rinse salmon, pat dry and season with salt and pepper
• Put arugula in a bowl and dress with balsamic vinegar and oil to taste
• Peel and quarter peaches and add to arugula
• Tear burrata into small pieces; add to salad and gently toss
• Grill salmon flesh-side-down first; flip and cook for approximately 3–4 minutes per side with the grill lid closed
• Using a spatula, lift cooked salmon off its skin and serve

Recipe courtesy of Serena Lourie. Photo courtesy of eatyourbooks.com.