Step 1: In a large, shallow dish, combine the soy sauce and brown sugar with the 2 T of oil; add the salmon and coat well.
Cover and refrigerate for 1 hour.
Step 2: Light a grill. Drizzle the cut sides of the onions with oil and grill over moderately high heat, cut side down, until nicely charred and starting to soften, about 15 minutes. Turn the onions and cook until tender, about 15 minutes longer.
Step 3: Push the onions to the side of the grill. Oil the peppers and grill them, skin side down, away from the hottest part of the grill until lightly charred, about 5 minutes. Turn and grill for 5 minutes. Push them over to the onions. Remove the salmon from the marinade and grill, skin side down, for 8 minutes. Turn and grill until the salmon is just cooked thru. 4 minutes more.
Step 4: Transfer the salmon, onions and peppers to plates, drizzle with oil and balsamic vinegar. Season w/ salt & pepper, sprinkle w/ marjoram and thyme.
(Recipe courtesy of FoodandWine.com)
WESTMOUNT WILLAMETTE VALLEY PINOT NOIR
Tasting Notes: Aromas of crushed cherries and blue fruits open up to flavors of plum and earth, perfect for any weekend adventure. The mouthfeel is balanced with a smooth, silky finish. Flavors continue to intensify with increased exposure to fresh air.