“Salmon with Brown Sugar and Mustard Glaze” pairs wonderfully with the fruity Hawley Voigner.  In this preparation, the salmon is grilled on indirect heat. This process allows the salmon to cook without any chance of the salmon sticking to the grill grate.  In fact, as John Hawley says “you can close the lid knowing you don’t even need to flip the fish”.  Once the sweet-and-sour glaze has caramelized on the fish, simply slide a spatula between the skin and flesh and serve this simple yet delicious dish.

Salmon with Brown Sugar and Mustard Glaze

Serves 6-8

• 1 tablespoon brown sugar
• 1 teaspoon honey
• 2 teaspoons unsalted butter
• 2 tablespoons Dijon mustard
• 1 tablespoon soy sauce
• 1 tablespoon olive oil
• 2 teaspoons grated fresh ginger
• 1 whole salmon fillet, skin on about 2 ½ pounds and ¾ to 1 inch thick.

In a small sauté pan over medium heat, melt the brown sugar with the honey and butter.  Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger.  Allow to cool.

Place the salmon, skin side down on a large sheet of aluminum foil.  Trim the foil to leave a border of ¼ to ½ inch around the edge of the salmon.  Coat the flesh of the salmon with the brown sugar mixture.

Grill the salmon indirectly over medium heat until the edges begin to brown and the inside is opaque, 25-30 minutes.  The internal temperature should be about 125° F.

Turn off the heat and serve fish directly from the grill or, using large baking sheet, carefully transfer the salmon with the foil to a cutting board.  Cut the salmon crosswise into 6-8 pieces, but do not cut through the skin.  Slide a spatula between the skin and flesh and remove the salmon pieces to a serving platter or individual plates.  Serve immediately with Hawley Viognier

Hawley Viognier. Native to the slopes of France's Rhone Valley, the Viognier grape appears to be especially well suited to the California climate. Hawley Viognier is produced from 100% Viognier grapes grown in both Dry Creek Valley (Hawley Vineyard) and the Sierra Foothills (Domiano Vineyard). This wine was carefully handcrafted using traditional French wine making techniques including: whole cluster pressing to minimize tannin in the wine; fermentation and aging in neutral French oak barrels to add texture and complexity while minimizing oak flavors; and malolactic fermentation to soften the high natural acidity and soften the mouth feel.

This Viognier shows its typical peach and jasmine-like flavors, along with citrus and spice notes.  Its complex flavors mingle honeysuckle, pineapple, peach, apricot and orange blossoms. A wonderfully light, clean fruity aroma.  The mouth feel is luscious with moderate acidity, and a long fruity finish.

Hawley Winery

Located on Bradford Mountain, overlooking the Dry Creek Valley, John Hawley along with sons Paul and Austin produce small lots of gold medal winning wines on their own organic vineyards as well as neighboring growers. A pioneer in the industry, John has over 25 years of experience including founding winemaker at Clos Du Bois and Chief winemaker for Kendal Jackson. In 1996 he started Hawley Winery with the desire to create a sustainable, environmentally minded company that is focused on producing unique hand made wines that express the terroir of our Sonoma County vineyards.

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