-Seared Salmon over Tomato and Pepper Puree with an Avocado Salad
Suggested Wine Pairing: Ceja Carneros Pinot Noir and Ceja Carneros Chardonnay
Serves 4 people
- 4 Pieces of Salmon
- 8 Roma Tomatoes
- 5 Sweet Peppers
- 1 Shallot
- 4 Garlic Cloves
- 1 Red Onion
- 2 Avocados
- ¼ cup of Balsamic Vinegar
- 1 Tbs. Sugar
- Olive oil (as needed)
- Salt and Pepper
Pre-heat oven to 400 degrees. Quarter tomatoes, peppers and shallot and place on a sheet pan with garlic. Drizzle a little oil, salt and pepper over the tomatoes and place in the oven. Roast the tomatoes for 45 minutes. Let the tomatoes get to room temperature and blend in a blender.
While the tomatoes are roasting thinly slice the red onion and let marinate in the balsamic vinegar and sugar.
Sear the salmon in a touch of olive oil (3 minutes on each side). When the salmon is done, dice the avocado and mix with arugula and red onion mixture. Spread 3 tablespoons of tomato puree in the middle of the plate, top with salmon and arugula-avocado salad.
The tomato puree is so good you may want to make a little extra and save to pour over your favorite pasta or rice dish!