As the weather begins to cool and before the winds of winter drive us inside, matching some wonderful light and lively reds with grilled entrees works for all. So pull out the scarlet and grey table cloths and napkins or choose red plates and cloth with some black accents for the Penguins; pick a few black-eyed-Susans from the garden or even the roadside; bring out clear, long stemmed or stemless wineglasses; and invite a few neighbors in for the evening — enjoy the season before the weather turns cold.

Grilled Salmon with Arugula Pesto — served with a fresh cucumber salad

Serves 8

Ingredients:

Cucumber salad:

1 large cucumber from your garden or a local roadside stand, thinly sliced

1 teaspoon sea salt

1 small red onion, thinly sliced

1/4 cup sour cream

1/4 cup plain yogurt

1 tablespoon red wine vinegar

1 teaspoon fresh dill, chopped

Salt & pepper to taste

2 cups of cherry tomatoes, halved (optional)

Arugula Pesto:

2 cups packed fresh arugula

2 cloves garlic

1/2 cup extra virgin olive oil

1 lemon, juiced

2 teaspoons pine nuts, toasted

1/4 cup freshly grated Parmesan

1 teaspoon freshly ground black pepper

Grilled Salmon:

1 tablespoon sugar

1 teaspoon sea salt

1 teaspoon fresh dill, chopped

1/2 teaspoon ground black pepper

1 lemon, juiced

8 4-ounce salmon fillets

1/4 cup extra-virgin olive oil

Directions:

Place the arugula in a food processor or blender. Add the garlic, olive oil, pine nuts and lemon juice. Process for a few minutes until smooth. Remove and place in a small bowl. Add the cheese, salt and pepper and mix.

Place cucumbers in a colander and toss with salt; let stand for about 30 minutes. Pat dry with paper towels and transfer to a medium bowl. Add onion, sour cream, yogurt, vinegar, dill, salt and pepper. Toss to coat. Add tomatoes for color and toss at the very end.

Marinate the salmon by rubbing the fillets on both sides with salt, sugar, pepper and dill. Drizzle lemon juice and refrigerate for 30 minutes. Remove from the fridge, rinse under water and dry.

Meanwhile, use charcoal or preheat gas grill on high for 15 minutes. Use a wire brush to clean grill rack, then brush lightly with oil. Close lid and let return to temperature.

Brush salmon fillet with oil; grill about 5 minutes per side. Set salmon fillet on a plate; spoon arugula pesto over the fish. Serve with cucumber salad on the side — and a lovely, lovely glass of pinot noir, chambourcin, cabernet franc or light red blended wine from one of our local vintners.

Enjoy while watching a quiet sunset from your back deck and perhaps sip a second glass of wine while you enjoy conversation among neighbors, friends and family.

For additional information: dwinchell@OhioWines.org