Plum Wine Salmon Napoleon Recipe

Prepare the Salmon

In a bowl, marinate the salmon fillets with plum wine, olive oil, salt, and black pepper for at least 30 minutes.

Cook the Salmon

Preheat the grill or oven to medium-high heat. Cook the marinated salmon for 5-7 minutes on each side, or until the salmon is cooked through and flakes easily with a fork.

Prepare the Butternut Squash

Peel and cube the butternut squash. In a skillet, heat sesame oil over medium heat and add the squash cubes. Season with salt.

Cook the Squash

Sauté the squash for about 10-12 minutes until tender and lightly caramelized.

Roast the Peppers

Preheat the oven to 425°F (220°C). Cut the red bell peppers in half and remove the seeds. Toss them with olive oil and salt.

Bake the Peppers

Place the peppers cut-side down on a baking sheet and roast for 20-25 minutes until the skins are charred. Remove from the oven, cover with foil, and let them steam for 10 minutes. Peel the skins off and set aside.

Prepare the Avocado Salsa

In a bowl, mash the ripe avocados and mix in lime juice, chopped cilantro, and salt to taste.

Cook the Sweet Potatoes

Peel and cube the sweet potatoes. Boil them in salted water until tender, about 15 minutes.

Mix with Ginger

Drain the sweet potatoes and return them to the pot. Add fresh ginger, brown sugar, and salt, then mash until smooth.

Make the Puree

In a blender, combine the mango, peach, and honey. Blend until smooth and creamy.