Contemporary Fruit Salsa on Salmon

Featuring in the Summer 2017 Edition of 'Shakers Magazine>inspiring spirits

Summer season a period of time where we can find amazing varietal of fruit. I came up with a delicious colorful tasty medley using a simple component of Rose' wine to finish my light and healthy dish. McIntyre Rose' is made from 45 year old Pinot Noir from Santa Lucia Highlands. This Rose' has bright aromas, minerals and earthy flavors with a dry finish perfect to include in my contemporary fruit salsa. Make sure to have a couple extra bottles to drink along with your finished plate. Check my youtube channel- Heidi Licata for the video instruction- Baked Salmon in Parchment Paper.

Ingredients:

1. 1/2 cup McIntyre Rose' Wine, extra bottle to Enjoy!

2. 1/4 cup Trios Carmel-Peach White Balsamic Vinegar

3. 2 tablespoons Lemon, juiced

4. 8 thinly sliced Lemon, 2 each per salmon

5. 1 dozen mini Yellow Tomatoes

6. 1 fresh Jalapeno, seeded, finely cut

7. 3-4 tablespoon roughly cut Cilantro, extra whole leaves for salmon

8. 16 ounce-Organic Strawberry, cut 1/4 inch, reserve 2-3 for garnish

9. 3/4 cup Blueberry

10. 3-4 small Peaches , cut 1/4 inch

11. 2 small Shallots, finely cut

12. Fresh black cracked pepper and coarse sea salt, to taste

13. optional: Cayenne

14. 4-6 Wild caught Salmon fillet

Directions:

Preheat oven 450'

1. Cut all fruit equal in size place in a large mixing bowl

2. Add jalapeno, cilantro and shallots to fruit

3. In a separate bowl mix wine, peach white balsamic vinegar and lemon juice

4. Mix gently into the fruit salsa, cover with plastic wrap and place in refrigerator for 5 minutes, gently mix fruit place back for another 5 minutes

5. Strain liquid from fruit and reserve, keep in fridge until needed

6. Prepare Salmon-If needed, find instructions how to use parchment paper-Subscribe to Heidi Licata on youtube

7. Place salmon in parchment paper, top with whole cilantro leaves and two slices of lemon, squeeze fresh lemon juice on each fillets

8. Add black pepper and course salt, wrap each making individual pouches making sure all edges are sealed so no steam escapes

9. Bake 15-18 minutes depending thickness of salmon, 15 minutes 3/4 inch thick

10. Place salmon on individual plates or large platter, cut opening crisscross on top of parchment and pulling back paper, serve inside the pouches or remove and discard paper. Top with Contemporary fruit salsa and drizzle each with fruit marinade

11. Use extra fruit salsa as addition to your side adding remainder of marinade

12. Enjoy along with a glass or two of McIntyre Rose'

Serves 4-6 people