Grilled Salmon with Lemon and Ginger
Wine Pairings: Chardonnay, Sauvignon Blanc, Sparkling Wine, Pinot Noir

For a perfectly simple dinner, serve this salmon with grilled or broiled California asparagus and a mixed green salad.

6 tablespoons California Meyer lemon juice (or regular lemon juice if Meyer lemons are not available)
3 tablespoons low-sodium soy sauce
1 1/2 tablespoons canola oil
1 1/2 teaspoons sugar
1 1/2-inch piece fresh ginger, peeled and grated
1 1/2 pounds wild California king salmon fillets (preferably skinless)
  Freshly ground pepper

In a small bowl or measuring cup whisk together lemon juice, soy sauce, oil, sugar and ginger. Set aside 1/3 of the mixture in a small bowl. Place salmon in a shallow dish and pour the rest of the marinade over the top. Let marinate at room temperature for 20 minutes, turning once or twice. Grill or broil salmon over medium heat, turning once with a wide spatula and brushing with excess marinade until salmon is cooked to your liking (about 10 minutes depending on thickness.) Sprinkle with pepper and serve with reserved marinade for drizzling.

Makes 4 to 6 servings.

Puffed Oven Pancake with Summer Fruit
Wine Pairings: Sparkling Wine or Mimosas (Sparking Wine mixed with orange juice)

What could be better for breakfast than this spectacular, puffy pancake studded with juicy cherries and peaches? Add a steaming cup of Joe and the California sunshine for the perfect start to your day.

1/3 cup milk
1/3 cup flour
3 eggs
2 tablespoons sugar
1/4 teaspoon almond extract
4 tablespoons butter
1 yellow or white California peach, pitted and sliced
1 cup pitted, halved California Bing cherries
  Confectioners’ sugar

Preheat oven to 425°F. Mix milk, flour, eggs, sugar and extract in a blender or in a large bowl with a whisk until well mixed. Place butter in a 9 or 10-inch frying pan (or ovenproof sauté pan). Place pan in hot oven to melt butter. When melted, remove pan with an oven mitt and tilt to coat bottom and sides with butter. Spread fruit in pan and pour egg mixture over fruit. Immediately return to oven and bake for about 20 minutes or until puffed and golden. Using mitt, remove from oven and sift confectioners’ sugar over pancake. Cut into wedges and serve.

Makes 4 to 6 servings.