Crinella Family Cookbook
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Our Grandparents' Favorites
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Soups
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Table of Contents
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Wild Game
Venison Stew
Duck and Goose Gizzards and Hearts
Duck Ravioli
Roast Wild Duck with
Greek Olive and Pepper Sauce
Quail Cacciatore
Pheasant Cacciatore
Roasted Speckled Goose
Snow Goose in Port Wine Sauce
Fried Canada Goose Breast
Dove Breasts on Polenta
Game Fish
Pan-Fried Trout
Grilled Salmon
Abalone Marsala
Red Snapper with Fennel
Stuffed Striped Bass
Citrus Grilled Sea Bass
2006 Pinot Noir
2006 Sauvignon Blanc
2005 Sauvignon Blanc
2005 Glissando
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Grilled Bodega Salmon a la Marino
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In the summers, Marino Crinella did a good deal of trolling for salmon in
his 26 foot boat, "Christina," usually off the California Coast near
Bodega Bay. Depending on the size of the fish to be cooked, it might be
cut crosswise into steaks, halved lengthwise and cut into 4" to 6"
segments, or grilled whole. Before grilling the fish, on an open
barbecue, we marinated it for several hours.
3 pounds, fresh salmon steaks, about 1 1/4" to 1 1/2" thick
1 cup, olive oil
3 dried whole bay leaves
2 tablespoons, dried tarragon
1 teaspoon, freshly ground black pepper
1 cup, dry white wine
3 lemons, thinly sliced
1/4 cup, fresh parsley, finely chopped
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In a deep roasting pan, marinate salmon in olive oil, tarragon, pepper,
and white wine, for two hours.
Transfer salmon to hot grill, and cook on
each side for 4 to 5 minutes.
Brush frequently with the marinade.
Transfer to serving platter, and cover with thin lemon slices and sprinkle
with fresh parsley.
Serves 6 to 8, accompanied by pan-fried potatoes or
sea-food risotto.
Enjoy with our 2005 Sauvignon Blanc.
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