I went for a classic pairing here for the Moises Pinot Noir (yes, red wines can pair with fish!) and kept the marinade as something that would compliment the wine and let it really shine. Pinot Noir is a versatile wine that works well with a variety of foods . Its acidity helps balance the rich, fatty nature of salmon, making it a great choice. The thyme in this dish really helps bring out the herbal notes of the wine and the lushness of it is great with the melt-in-your-mouth fatty salmon. And please don't waste the beautiful Moises wine by putting it in the marinade! The rule of thumb in using wine for cooking is that it needs to be something you don't mind drinking while you cook, but don't use anything expensive!
Grilled Salmon with Pinot Noir Marinade
2 salmon fillets, rinsed and patted dry
1 cup pinot noir
2 shallots, peeled and sliced
2 springs fresh thyme, chopped
1 tablespoon sugar
1 teaspoon whole peppercorns
salt to taste
Combine marinade ingredients in a large zip-lock bag or non-reactive covered dish. Add salmon and turn to coat. Refrigerate, turning several more times, at least 30 minutes but not more than an hour. Place salmon in hinged grill basket. Grill for approximately 5 to 7 minutes per side or until fish flakes.
For more info on the wine go to Wine of the Moment, 2006 Moises Wahle Vineyards Yamhill Carlton Pinot Noir.