BBQ Salmon, Quinoa Carrot Salad, Cherokee Tomato Vinaigrette

BBQ Salmon
red blend

Pair With

Nº 4

red blend


smoky, tangy, zesty, acidic


45 minutes


4, 6 oz. pieces of salmon

1 cup quinoa (rinsed)

4 carrots (peeled)

2 Lb. cherokee heirloom tomatoes (roasted)

1 Tbsp. garlic (chopped)

1 Tbsp. extra virgin olive oil

1 tsp. thyme (chopped)

1 tsp. oregano (chopped)

1 tsp. basil (chopped)

salt and pepper

2 Tbsp. red wine vinegar

1 tsp. dijon

1 ½ cups homemade BBQ sauce (warmed)



Pat salmon dry and season with salt & pepper on both sides. Set aside.

In a pot, bring to the boil 2 cups of water. Season with salt and dump in quinoa.  Let it boil for 8 minutes, then turn off the heat & let it sit for another 10 minutes. Once cooked through, drain and set aside.

While the quinoa is cooking, with a peeler, shave carrots into long stands. 

In a blender, take remaining ingredients, except BBQ sauce, and pulse together. Take vinaigrette and toss with the carrots and cooked quinoa. Season to taste.

In a nonstick skillet on medium high, drizzle some olive oil in a pan and place the salmon in.  Cook on each side for 4-5 minutes, depending on much you like it cooked. When removed from the skillet, brush BBQ sauce on top while still hot.

To plate: place the carrot/quinoa salad on the plate. Place the salmon on top.