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Salmon with Plum Wine Glaze, Roasted Vegetables, & Avocado Salsa

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Salmon with Plum Wine Glaze, Roasted Vegetables, & Avocado Salsa



Roasted Vegetable Medley

1/3 c Valicenti Golden Gravy
1 sweet potato, thinly sliced
1 red bell pepper, thinly
2 tbsp extra virgin olive oil
2 tsp fresh ginger, minced
2 cloves garlic, minced

Avocado Salsa

1 avocado, scooped, diced
1 small tomato, diced
1/4 c mango, diced
1 shallot, minced
2 tsp cilantro, finely chopped
1 tbsp lime juice

Plum Wine Salmon

2 fresh salmon filets, 6 oz each (We got ours from Seafood Express)
2 c plum wine (we went with Flag Hill’s for a local choice!)
1 tbsp soy sauce

If you’re looking for a wine pairing to go along with this dish, an additional bottle of Flag Hill’s Red Plum makes for the perfect light sipper to go with this savory-sweet dish!


Begin by reducing plum wine and soy sauce together in a saucepan, this should be reduced to about 1/8 of the original volume by the time it’s finished (about 1/4 c) 


Meanwhile, prep avocado salsa and gently toss to combine all ingredients (remember, this is a salsa, and not a guacamole, and it should have some chunkiness). Cover and refrigerate until serving.

Next, preheat oven to 400F, and toss sweet potato and bell pepper in olive oil, ginger, and garlic. Roast in the oven for 20 minutes on a foil-lined baking sheet. Toss half way through and cook until tender.

Once vegetables are tender, add to a pot along with Golden Gravy and heat together over low heat, keeping the pot covered.

On a fresh foil-lined sheet, coat salmon filets in some of your plum wine glaze and place in the oven at 400F for about 8-10 minutes, or until salmon is tender enough to come apart.

Serve in layers with vegetables on the bottom, salsa in the middle, and salmon served atop with additional glaze and Golden Gravy to garnish. (Optional: serve with additional avocado slices on the side)


Serves two.

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