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Rubaiyat Release Day

Grilled Salmon Brochettes With Nasturtium Butter

Serves 8
Chef Brian Streeter
Pairs well with:
Rubaiyat, North Coast

This dish is a simple and pretty accompaniment to our Rubiayat Red Wine.


2 ½ lbs. salmon filet

2 shallots, minced
1 c. white wine
1 c. nasturtium leaves
½ c. nasturtium flowers
4 oz. unsalted butter, room temperature
kosher salt
¼ c. olive oil
2 T. chives, minced


Remove any pin bones from the salmon filet. Cut the salmon in half down the middle of the filet. Cut each side into ¾ -inch thick slices. Thread each slice onto a bamboo skewer and refrigerate until ready to grill.

Combine the shallots and white wine in a small stainless steel saucepan. Reduce over medium heat until the pan is the wine is evaporated. Place the nasturtium leaves and petals in the food processor with the room temperature butter and the shallots and pulse until smooth and homogenous. Season with salt to taste and reserve.

Lightly brush the salmon skewers with olive oil and season with salt on both sides. Grill the skewers over a hot grill for one to two minutes on each side until cooked through. Generously brush with the nasturtium butter and garnish with the minced chives.

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