Hank Wetzel’s Broiled Salmon Perfect PairingsEntréePinot NoirSeafood “I always use freshly caught fish. I prefer King Salmon but Sockeye or Coho Salmon or even halibut work well with this recipe too. You can expand it for a large group by doubling or tripling the ingredients as you increase the amount of fish. I like this dish because it’s fresh with not a lot of extra calories. Broiling the fish really sears the outside and leaves moisture on the inside.” – Hank Wetzel, AVV Owner and General Manager – Serves 6 t0 8 – Ingredients: 1 half salmon, with skin on (could use individual-sized fillets if preferred) 4 Tbsp. butter ½ onion, chopped 1 medium tomato, diced ½ cup flat-leaf parsley, chopped 1 Meyer lemon, diced with peel 1 Meyer lemon, sliced (for serving) Salt and pepper Method of Preparation: Place a piece of aluminum foil on a broiler pan. Drop 2 tablespoons of butter on the foil and place half of the chopped onion, diced tomato and chopped parsley on the foil. Add salt and pepper to taste. Lay the salmon on top of the chopped vegetables, skin side down. Drop 2 tablespoons of butter and the remaining chopped onion, diced tomato and chopped parsley on the salmon. Top it with the diced lemon and add salt and pepper to taste. Broil for 10-12 minutes. Serve with lemon slices.
