Baked Salmon with Merlot Plum Marinade

Featured in our March, 2006 Newsletter

Few wines bring out the character and individual flavors of a complex marinade as well as Merlot. This recipe will become a “must” when you serve guests at dinner time.

For the marinade you’ll need:

• 2 Tbsp  Soy Sauce
• 2 Tbsp Prepared Plum Sauce
• 2 Tbsp Olive Oil
• ½ Tbsp Merlot
• 2  Cloves garlic minced
• 1 tbsp Fresh finely Grated Ginger
• 2 Tbsp Finely chopped green onion
• ¼ Tsp Fresh ground pepper
  
  4 Salmon filets – 8 oz each, 1” thick, skin on

Combine the marinade ingredients in a plastic zip lock bag. Shake to blend the flavors. Add the salmon pieces. Shake to cover and set aside for about half an hour. Place oven rack in middle position, preheat oven to 375°F. Cover a baking sheet with foil. Remove salmon from marinade allowing the marinade to drain off. Discard remaining marinade. Place the salmon on the baking sheet, skin side down. Bake until you are able to slip a spatula between the skin and the meat (about 15-18 minutes). Gently lift the meat off the skin and place on plate. Serve with sliced fresh tomatoes lightly drizzled with olive oil and plum sauce. Add a bottle of our Merlot and you’re ready for a feast for four.

Order the featured wine: Villa Toscano 2002 Sierra Foothills Merlot

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