Pair with Brooks Janus Pinot Noir
Serves 4 appetizer servings
1 lb. wild salmon, pin bones removed
Zest of 1 lime and juice
2 tablespoons soy sauce
1 tablespoon honey
Preheat oven to 300. In a bowl combine the zest, juice, soy and honey, whisk to combine. Pour over salmon and bake until medium rare. About 15 minutes. Let rest about 1/2 hour before plating.
1/2 head Napa cabbage, shredded
2 carrots, julienned
4 radishes, thinly sliced
1/2 bunch of mint leaves
1/2 bunch of cilantro leaves
1/4 cup of soy sauce
2 teaspoons fish sauce
2 tablespoons grape seed oil
I small head of butter lettuce, set aside
Roasted and salted peanuts, crushed
In a bowl combine the cabbage, carrots, radishes, mint and cilantro. In another bowl combine the soy sauce, fish sauce, and slowly whisk in the grape seed oil to emulsify. Toss with the salad mix.
1/2 cup of dried cherries
1 cup of red wine
2 tablespoons tomato paste
1/4 cup brown sugar
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 cup of water
In a saucepan combine all of the ingredients. Let simmer until cherries are plump.
Purée until smooth, add a little water if needed, for consistency.
For plating, place a few lettuce leaves on the plate, mound a generous handful of the salad mix on top. Break the salmon in medium size pieces and place on top of the salad.
Drizzle with the red wine cherry gastrique and crumble with peanuts.
Recipe by Abby McManigle, Executive Chef, Brooks Wines