How to Make

• Ingredients for Salmon:
• 2 pieces of 8 oz skin-on New Zealand Ora King Salmon
• Kosher salt, to taste
• Black Pepper, to taste
• Ingredients for Arugula Salad:
• 8 oz Arugula
• ½ cup Diced Tomatoes
• ½ cup Diced Yellow Peppers
• 1 teaspoon Lemon Zest
• 1 tablespoon Dijon Mustard
• 3 tablespoons Lemon Juice
• ½ cup Olive Oil
• 1 tablespoon Cilantro
• 1 tablespoon Honey
• 1 teaspoon Dill, fine chopped
• 20 oz Duck Hunter Sauvignon Blanc

• Directions for Salmon:
• 1. Season salmon with salt and pepper to taste.
• 2. Cook the salmon on the grill for 2 minutes on each side and finish in the oven at 275°F until it reaches a temperature of 140-145°F.
• Directions for Arugula Salad:
• 1. Mix arugula with tomatoes and bell peppers.
• 2. Mix mustard, lemon zest, lemon juice, cilantro, honey, and dill inside of a blender.
• 3. Once fully blended, keep the blender stirring while you slowly add the olive oil.
• 4. Pour the dressing on the salad, mix well and plate.
• Serve with a glass of award-winning Duck Hunter Marlborough Sauvignon Blanc.