salmon in plum wine served over layers of sesame squash, roasted red pepper, avocado salsa, gingered sweet potatoes, and mango-peach puree.

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

Prepare 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.

Cook the Salmon

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

Prepare the Butternut Squash

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

Cook the Squash

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.

Roast 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.

Bake the Peppers

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

Prepare the Avocado Salsa

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

Cook the Sweet Potatoes

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

Mix with Ginger

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

Make the Puree

Salmon fillets

Plum wine

Olive oil

Salt

Black pepper

Butternut squash

Sesame oil

Red bell peppers

Ripe avocados

Lime juice

Cilantro

Sweet potatoes

Fresh ginger

Brown sugar

Mango

Peach

Honey

Plum Wine Salmon Napoleon

Make Plum Wine Salmon Napoleon Recipe in just 2h . salmon in plum wine served over layers of sesame squash, roasted red pepper, avocado salsa, gingered sweet potatoes, and mango-peach puree.

Plum Wine Salmon Napoleon Recipe

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