Plan to dine in on Father’s Day? Grill up these delectable salmon and chicken recipes, featuring Mark West wines, that’ll make Dad’s day.
Mark West Mango Wasabi Honey Mustard Salmon
- 8 ounces salmon
- 3 tablespoons seafood rub,
- Feiny’s Chesapeake Bay Rub
- ¼ mango, small dice
- ¼ cup honey mustard
- 3 tablespoons balsamic vinegar
- 2 tablespoons wasabi powder
- ¼ cup red cabbage, cut finely
- ¼ cup roasted green chili
- 2 pieces bacon
Light grill. Cut salmon into 2 oz portions. Rub with seafood seasoning. In small bowl add mango, wasabi, honey mustard, balsamic vinegar, lemon juice and mix. Add avocado when plating. Cook bacon at 400° F for 25 minutes, do not overcook or burn. Cut into small pieces. Mix with green chili, mango, cabbage, avocado. Grill for 2 minutes skin side down first. Then flip. Brush sauce. Cook until internal temp is 145° F. Plate salmon then add bacon slaw to top and drizzle remainder of sauce to fish and serve.
Simple & Spicy Mark West BBQ Chicken
- 2 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 1 large shallot, minced
- 1 can tomato paste, 6 oz
- 2 cans water, using empty tomato paste can
- 1 cup honey
- 1 tablespoon Dijon mustard
- 2 teaspoons sea salt
- 2 tablespoons Sriracha, or less for less spicy
- ¼ cup red wine vinegar
- 2 boneless skinless chicken breasts
In sauce pan, heat olive oil over medium heat. Add garlic and shallots, cook until translucent. Add tomato paste and water, let simmer for about 5 minutes stirring often. Add last 5 ingredients, stir to combine and simmer on medium heat. Continue to simmer for 15 minutes, stirring occasionally. Place chicken breasts in resealable freezer bag, pour in BBQ sauce. Lightly shake to coat the chicken and refrigerate for at least an hour. But can leave for up to 24 hours.
