Salmon with Plum Wine Glaze, Roasted Vegetables, & Avocado Salsa
Salmon with Plum Wine Glaze, Roasted Vegetables, & Avocado Salsa
Ingredients
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
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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
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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!
Method
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.
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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.
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Once vegetables are tender, add to a pot along with Golden Gravy and heat together over low heat, keeping the pot covered.
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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.
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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)
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Serves two.