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Cooper-Garrod Estate Vineyards

22645 Garrod Road

Saratoga, CA  95070

408-867-7116

questions@cgv.com

 

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22645 Garrod Rd
Saratoga, CA, 95070

(408) 867-7116

Enjoy wines where the grapes are grown in the Santa Cruz Mountains above Saratoga and overlooking San Francisco Bay and Silicon Valley.

Recipes

Filtering by Tag: Salmon

Lime-zested Salmon

Bill Cooper

Serves 4

  • 4 salmon filets

  • 2 tablespoons chopped green onions

  • 2 tablespoons dry sherry

  • 1 tablespoon fresh lime juice

  • 1 1/2 teaspoons soy sauce

  • 1 teaspoon peeled, grated ginger root

  • 1 teaspoon vegetable oil

  • 1/2 teaspoon grated lime rind

Place salmon in an 8-inch square baking dish. Combine all other ingredients, stirring well. Pour marinade over salmon. Cover and refrigerate 30 minutes. Uncover before baking in the marinade at 450 degrees for 15 minutes, or until salmon flakes easily.

 Accompany with Cooper-Garrod Chardonnay

Roasted Salmon with Mango Salsa

Bill Cooper

Serves 4

SALSA - Combine ingredients in a bowl, mix gently

  • 1 ripe mango, peeled, diced into 1/4 inch chunks

  • 1/3 c. diced red onion

  • 1/4 tsp. red pepper flakes

  • 2 Tbsp. chopped fresh cilantro

  • 1 Tbsp. lime juice

  • pinch salt

SALMON

  • 2 Tbsp. extra-virgin olive oil

  • 2 Tbsp. fresh lemon juice

  • 1 Tbsp. honey

  • 2 sprinkles paprika

  • 2 tsp. salt

  • 4 6-oz skinless salmon fillets

Preheat oven to 400 F. Line baking sheet with foil. Mix first 5 ingredients and brush over salmon. Transfer to baking sheet. Roast until opaque in center, about 10 minutes. Serve with salsa spooned over salmon.

Accompany with Cooper-Garrod Viognier

Pecan-Crusted Salmon with Dijon Chili Cream

Bill Cooper

Marinade:

  • 1/2 cup Dijon mustard

  • 1/4 cup honey

  • 1/3 cup fresh lemon juice

  • 1 tsp chili powder

  • 1 tsp salt

  • 1 tsp pepper

  • 4 (6 ounce) salmon fillets, skin removed

Coating:

  • 2 cups plain corn tortilla chips

  • 1 cup finely chopped pecans

Sauce:

  • 2 cups heavy cream

  • 4 green onions, thinly sliced

Soak plank for 60 minutes. Combine Marinade ingredients in large bowl; place salmon in the marinade, turning to coat thoroughly. Refrigerate 30 minutes.

Heat oven or grill and plank to 400°F. Toss tortilla chips and pecans in shallow dish. Remove salmon from bowl and reserve remaining marinade. Roll salmon in chip mixture, coating well. Place salmon on plan; roast for 20-30 minutes - until fish just begins to flake. While salmon is roasting, combine cream and remaining marinade in small saucepan over medium heat. Simmer until thickened and reduced by one-third. Stir in green onions. Drizzle over the salmon.

Accompany with Cooper-Garrod Viognier

Gravad Lax (Swedish Cured Salmon)

Bill Cooper

  • 2-2 1/2 lbs salmon filet, with skin

  • 4 Tablespoons salt

  • 4 Tablespoons sugar

  • 2 teaspoons freshly ground pepper

  • 1 cup chopped fresh dill

  • Large Ziploc bag

Cut the salmon in half so you have two rather equally-sized portions.  Remove any bones; tweezers are a fine tool!  Mix the salt, sugar, ground pepper, and dill.  Cover one of the filets with the spice mixture and put the other filet on top.  Place stacked filets in Ziploc and seal.  Refrigerate with a weight atop the package.  (Wine bottles work well!)   Turn the filet bag every 8 hours.  After 48 hours, pour out the "juice" to keep the fish from getting too salty.  Serve in thin slices.  (We enjoy it on toast or mini-bagels spread with cream cheese and topped with capers.)

Serve with Cooper-Garrod Chardonnay