Printable Version (PDF)

Pair with 2016 Oak Ridge Gewurztraminer

Salsa Verde:

  • 1/2 lb. golden raisins
  • 1/2 cup capers
  • 1 cup Castelveltrano olives, pitted
  • 1/2 cup of toasted almonds
  • Juice and zest of 2 oranges
  • 1 bunch of parsley, leaves only
  • Juice and zest of 1 lemon
  • Olive oil
  • Salt

Combine all ingredients in a food processor. Drizzle olive oil in and pulse to a mediumcoarse consistency. Salt to taste.

Salmon:

  • 4 fillets, fresh wild salmon, skin on
  • Olive oil
  • Salt

In a skillet heat oil. Sear salmon, skin side down until the skin is super crispy, about 4 minutes. Turn over and cook another 2 minutes for medium rare. For plating, divide the salsa verde among 4 plates. Place the salmon on top and drizzle with a little olive oil and some se salt on top.

Recipe by Abby McManigle, Executive Chef, Brooks Winery