April 18, 2022


Recipe by Dena Shaskan
Serves 2


  • 2 6 Oz Fillets of Salmon or Arctic Char
  • 1/4 Cup BBQ Sauce (your favorite)
  • 1 Cup Cooked Quinoa
  • 1 English Cucumber, Sliced
  • 1 Cup Grape Tomatoes, Variety of Colors, Cut in Half
  • 2 Handfuls Arugula or Spring Mix
  • 2 Tbsp Feta Cheese Crumbles
  • 1 Tbsp Lemon Juice
  • 1 Tbsp Honey
  • 1 Tsp Whole Grain Mustard
  • 1 Tbsp Olive Oil
  • Salt and Pepper



    Grill salmon on a BBQ grill or prepare in the oven as follows:

    Preheat oven to 400 degrees. Season the salmon fillets with salt and pepper and roast them skin-side down, on a lightly oiled sheet pan, for 10 or 12 minutes, or until they are just barely cooked through. Spoon barbeque sauce over each fillet and set aside.

    For the dressing, in a small bowl combine lemon juice, honey, mustard and a pinch of salt and pepper. Stir to combine. Whisk in the olive oil in a small stream until well combined.



    Spoon quinoa onto serving a plate or platter, and scatter the greens and veggies around. Place the cooked salmon on top. Drizzle with the dressing and sprinkle with the feta cheese.


Chef Dena

Dena Shaskan

With a degree from the Culinary Institute of America in New York, Chef Shaskan prides herself in cuisine that is artful, delicious, and local.

Before venturing into business owning, Dena Peterson Shaskan served as the Executive Chef of Café Modern inside the Modern Art Museum of Fort Worth for 11 years. The restaurant was named by Gourmet Magazine as one of the nation’s top restaurants! Chef Dena was also in catering for over 25 years, earning rave reviews and a loyal following across the metroplex. We are honored to call Dena a friend, so thankful that she is part of our extended LangeTwins family, and appreciate her amazing talents creating recipes to pair with our wines.

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