Castle Rock Pinot Noir it a delightful red wine with a delicate cherry and raspberry aroma, complemented by hints of vanilla and spice. It has a smooth texture with flavors of ripe red berries and a touch of earthiness. Perfectly paired with grilled salmon or enjoyed on its own.

Pinot Noir

Chia Seeds, Vanilla, Maple Syrup & Coconut Milk, topped with Raspberry Purée, Chesapeake Gold Farms Vanilla Yogurt, Diced Peaches, Toasted Coconut & Sunflower Seeds

Charm City Chia Pudding

Chia seeds soaked in coconut milk, topped with fresh fruit.

Coconut Chia Pudding

Fresh avocado with lime, cilantro, and onion.

Guacamole

In a medium bowl, whisk together the soy sauce, brown sugar, lime juice, fish sauce, red curry paste, garlic, ginger, and coconut milk until well combined.

Prepare the Marinade

Cut the salmon into bite-sized cubes and place them in a resealable plastic bag or shallow dish. Pour the marinade over the salmon, ensure all pieces are coated, and marinate in the refrigerator for at least 30 minutes.

Marinate the Salmon

Preheat your grill or grill pan over medium-high heat.

Preheat Grill

Thread the marinated salmon cubes onto skewers, leaving a little space between each piece.

Skewer the Salmon

Place the skewers on the grill and cook for about 3-4 minutes on each side, or until the salmon is cooked through and has nice grill marks.

Grill the Salmon Skewers

Remove the skewers from the grill and serve hot with lime wedges on the side for extra flavor.

Serve

soy sauce

brown sugar

lime juice

fish sauce

red curry paste

garlic, minced

ginger, grated

coconut milk