' Dunham Cellars - Ken's Angry Salmon

Ken's Angry Salmon

Ken's Angry Salmon

Ken Hart, Vineyard Manager
Harvest 2005


1.5 lb salmon fillet
Olive oil
Salt and pepper
1/2 teaspoon chipotle chili powder
1/2 teaspoon chili powder
1/2 teaspoon cayenne ground pepper
2 Tablespoons fresh garlic, chopped
1/2 cup fresh basil, chopped


Drizzle salmon with olive oil, salt and pepper to taste. Combine chipotle chili powder, chili powder, and cayenne ground pepper in separate bowl. Mix together and sprinkle on fillet. Sprinkle fillet with chopped garlic and basil. Broil or BBQ on cedar planks until fish flakes easily with a fork. Serves 6