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Open House 2019

Grilled Salmon Brochettes With Furikake & Ponzu Sauce

Serves 4 - 6
Chef Brian Streeter
Pairs well with:
Chardonnay Reserve, Carneros, Napa Valley

A simple yet delicious pairing with our Chardonnay Reserve!


1 ¼ lbs. salmon filet
2 T. vegetable oil
¼ c. Japanese furikake seasoning

1 T. soy sauce
1 T. rice wine vinegar
1 T. mirin
1 T. yuzu or lime juice
1 tsp. sugar


Remove any pin bones from the salmon filet. Cut the salmon in half down the middle of the filet. Cut each side into 1 inch thick slices. Insert a bamboo skewer through each piece. Set on a sheet pan and brush with the vegetable oil to lightly coat. Lightly season with salt and sprinkle the furikake seasoning on both sides to evenly cover.

Mix ponzu sauce ingredients and set aside.

Grill the skewers over a hot grill for one to two minutes on each side until cooked through. Set on a serving platter and spoon the ponzu sauce over the top.

Enjoy with a glass of Cakebread Cellars Chardonnay Reserve.

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