Wild Salmon Salad and Skirt Steak with Salsa Verde to pair with our Spring 2023 Club wines

Wild salmon salad with beets, potato, egg and vinaigrette

Open that shipment of Marietta and let’s start cooking. 

Springtime is packed with so much beautiful produce and fresh flavors. This hearty salad pairs beautifully with our 2021 Román. The lemon zest and herbs bring out the bright aromatics and savory garigue of this beautifully refreshing zin blend. Crack a bottle and start prepping. 


Serves 6

Pair with: 2021 Román 



3 bunches beets, preferably mixed colors
6 tablespoons extra-virgin olive oil
1 pound very small potatoes
1 teaspoon fresh thyme leaves
2 pounds wild salmon (1 Piece, preferably center cut) skin on, bones removed 
1 lemon
1/2 cup finely diced shallots
2 tablespoons minced dill
2 teaspoons minced tarragon
1/4 cup minced flat-leaf parsley
1/2 teaspoon fleur de sel
3 eggs
4 ounces baby arugula
Kosher sald and freshly ground black pepper


3 tablespoons minced shallot (1 small shallot)
2 tablespoons sherry or rice vinegar
1 lemon – zest and juice
1/2 teaspoon salt
1 lemon – zest and juice
1/4 teaspoon freshly ground black pepper
4 tablespoons extra virgin olive oil 


There are many components to this dish. They all can be prepared the day before with the exception of the salmon, and dressed at the last minute

Preheat oven to 400 degrees F

Cut the greens from the beets, leaving 1/2 inch of stem still attached. Clean the beets well, and toss them with 2 tablespoons olive oil and 1 teaspoon salt. Place the beets in a roasting pan with a splash of water. Cover tightly with foil, and roast for about 40 minutes, until tender when pierced (roasting time will depend on the size of the beet). When the beets are done, carefully remove the foil. Let cool, and feel the beets by slipping off the skins with your fingers. Cut the beets into 1/2 inch wedges.

Once the beets are in the oven, toss the potatoes with 1 tablespoon olive oil, the thyme, and 1 teaspoon salt. Place in a roasting pan, cover with foil and cook in the oven about 30 minutes, until tender when pierced. When the potatoes have cooled, cut them in half. 

Remove the salmon from the fridge 30 minutes before cooking, to bring it to room temperature. 


Turn the oven down to 250 degrees F and place a shallow pan of water on the bottom rack.

Finely grate the zest of lemon until you have 1 teaspoon. Combine the lemon zest, shallots, dill, tarragon and parsley in a small bowl, and stir in 2 table-spoons olive oil.

Place the salmon, skin side down, on a baking sheet, and season with 2 tea-spoons kosher salt and some freshly ground black pepper. Smear about a third of herb mixture on the fish, and turn it over. Slather the skin side of the fish with the remaining her mixture, and season with the fleur de sel and a little more black pepper. 

Place the salmon on a wire rack set on a baking sheet, or in a roasting pan. Bak the salmon about 25 minutes, until medium-rare to medium. The center will still be slightly translucent. To check if the salmon is done, peek between the flakes. If it doesn’t separate into flakes, it’s not ready yet. 

Meanwhile, bring a small pot of water to a boil, and carefully lower the eggs into the pot. Turn the heat down to low, and gently simmer exactly 9 minutes. Immediately transfer the eggs to a bowl of ice water to stop the cooking. When they’re completely cooled, peel the eggs, and cut them into halves. Season with salt and pepper. 

Season the beets with a healthy pinch of salt, a pinch of pepper, the remaining tablespoon olive oil, and squeeze of lemon juice. Season the potatoes with 1/2 teaspoon salt and 2 tablespoons vinaigrette. Taste both for seasoning. 


Scatter the arugula greens on a platter and drizzle 1/4 cup vinaigrette over them. Nestle the potatoes and beets in and around the greens. Using your hands, pull the salmon into 2-inch chunks, tucking them throughout the salad. Spoon another 1/4 cup vinaigrette over the salad, and tuck the eggs in and around the other ingredients. Season the salad with a healthy squeeze of lemon juice, and pass the rest of the vinaigrette at the table. 


Place the minced shallot, vinegar, lemon zest and lemon juice in a non reactive container and let the shallots macerate for 10 minutes in the acid – this softens their flavor and brings out sweetness. Add the mustard, salt, pepper and olive oil and stir. Dress the salad or cover and put in the fridge if prepared in advance.


Serves 6

Pair with: 2021 Román



This satisfying grilled beef with lots of herbs, pairs beautifully with the structure and refreshing tannins in our 2019 Game Trail Cabernet. Packed with flavor, this combo is sure to delight.  

A New York Times recipe. 


Serves 6

Pair with: 2019 Game Trail Cabernet



1 1/2 pounds skirt steak 
1/2 cup extra-virgin olive oil
1/4 cup red-wine vinegar
1/4 cup thinly sliced scallions (about 2)
2 tablespoons capers, drained and roughly chopped
1 tablespoon minced garlic (about 2 large cloves)
1/2 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper, plus more to taste
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons shopped fresh mint
1/4 cup toasted pine nuts
2 romaine hearts
1/2 cup crumbled feta cheese (about 3 ounces)



 If necessary, cut the steak crosswise into large pieces that will fit into a shallow, non reactive dish. Transfer the steaks to the dish. In a glass measuring cup or bowl, whisk together the olive oil, vinegar, scallions, capers, garlic, 1/2 teaspoon salt and 1/2 teaspoon pepper. Pour about 1/3 of the dressing (about 1/3 cup) over the steak and turn to coat both sides. 

Add the parsley and 1 tablespoon mint to the reserved dressing, stir and set aside until ready to use. Cover and refrigerate the steak for at least 30 minutes or up to 24 hours. (if marinating the steak overnight, cover and refrigerate the reserved dressing.)

In a small sauté pan set over medium heat, toast the pint nuts, tossing often, until golden brown, about 3 minutes. Set aside.

Set the grill to medium heat-high heat, or heat a grill pan on the stovetop over medium-high. pat the steaks dry with a paper towel and grill for 3 to 5 minutes on each side for medium-rare. Transfer to a plate, sprinkle with salt, and allow to rest for 10 minutes. 

While the steak rests, cut the romaine hearts lengthwise into quarters. Arrange the romaine hearts in one Laye on a large platter, leaving room on one side for the steak. Sprinkle the feta, pint nuts and the remaining 1 tablespoon mint over the romaine. Slice the steak crosswise into 3-inch pieces, then slice against the grain to cut the steak into wide strips. Arrange the sliced steak on the platter, then drizzle the reserved dressing over the romaine and steak. Serve immediately. 

Serves 6

Pair with: 2019 Game Trail Cabernet