Grilled Salmon with Peach, Burrata and Arugula Salad

Grilled Salmon with Peach, Burrata and Arugula Salad
Recipe Date:
September 13, 2013
Serving Size:
Cook Time:
Imperial (US)
  • 2 salmon filets, skin on
  • salt & pepper
  • 3 cups arugula
  • 1/2 lb peaches, fresh
  • 1 fresh burrata
  • balsamic vinegar
  • olive oil

Tasting notes: The light-red fruit and earthy components of the 2011 Anderson Valley Pinot Noir are a great contrast to the rich silkiness of the grilled salmon. The wine’s balance between earth and fruit is the perfect complement to the sweet and spicy salad.

Serena's tips: If you can’t find fresh burrata at your grocery store, you can substitute fresh mozzarella.


  • Turn the grill to medium-high heat. Oil the grill with a paper towel soaked in olive oil (use grill tongs to grip paper towel)
  • Rinse salmon, pat dry and season with salt and pepper
  • Put arugula in a bowl and dress with balsamic vinegar and oil to taste
  • Peel and quarter peaches and add to arugula
  • Tear burrata into small pieces; add to salad and gently toss
  • Grill salmon flesh-side-down first; flip and cook for approximately 3–4 minutes per side with the grill lid closed
  • Using a spatula, lift cooked salmon off its skin and serve

Recipe courtesy of Serena Lourie. Photo courtesy of