December 14, 2021
Baked Salmon with Sweet & Sour Pepper Dressing
This succulent baked salmon pairs perfectly with the zesty flavours of the sweet and sour dressing. Enjoy with a fresh glass of Mondillo Riesling to round out this decadent dish.
1 large salmon fillet
½ cup roughly chopped almonds
1 tbsp olive oil
3 spring onions, finely chopped
Half red pepper, seeded and finely diced
Half green pepper, seeded and finely diced
1 tsp finely chopped fresh ginger
1 tbsp finely chopped fresh cilantro
Freshly ground pepper
¼ cup red wine vinegar
1 tbsp soy sauce
1 tbsp tomato sauce
½ cup of liquid honey
¼ cup water
Heat the oven to 350 Fahrenheit.
Remove any bones from the salmon using tweezers and sprinkle with salt. Place in an oiled baking dish and cover fish with foil. Bake 15 minutes.
Remove the foil and sprinkle with chopped nuts. Place back under the grill to lightly toast the nuts for several minutes.
Place the salmon on a large serving plate and surround with the sweet and sour pepper dressing (see below). Garnish with herbs.
For the dressing:
Heat oil in a frying pan. Gently sauté the spring onions, peppers and ginger for 3-4 minutes. Vegetables should still be fairly firm and crisp.
Add Cilantro, few grinds of pepper.
In a small pan gently heat Vinegar, Soy Sauce, Tomato Sauce, liquid honey and water. Stir until the honey melts. Add the pepper and spring onion mixture to the liquid and serve with the baked salmon.
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