Baked Salmon with Maple Sauce
• 2 salmon fillets
• ¼ cup soy sauce
• ½ Tbsp. brown sugar
• ⅓ cup maple syrup
• 1 garlic clove, sliced
• 5 sprigs of thyme
• ½ cup chopped walnuts
• Fresh lime juice (1 lime)
• Olive oil
• Salt and pepper
Prepare the Salmon:
1. Preheat the oven to 400°F.
2. Place salmon fillets on a sheet tray lined with parchment paper.
3. Lightly drizzle salmon with olive oil and season with salt and pepper.
4. Bake for 12-15 minutes.
Prepare the Sauce:
1. In a small saucepan over medium heat, add maple syrup, soy sauce, brown sugar, garlic, lime juice, and thyme sprigs. Reduce by one third, stirring occasionally. This should take about 5 minutes.
2. Turn off the heat and stir in the chopped walnuts.
Plate the salmon, drizzle with maple sauce and enjoy!
Crostinis with Marinated Mushrooms
Pair with Apothic Pinot Noir
• 8 oz. baby Bella mushrooms
• 3 garlic cloves, sliced
• ⅓ cup olive oil
• ⅓ cup distilled white wine vinegar
• 2 bay leaves
• 1 tbsp. parsley, chopped
• ½ tsp. red pepper flakes
• 2 tsp. sugar
• ½ red onion, sliced
• 1 tsp. salt
• 12 whole peppercorns
• 1 fresh baguette
1. Salt a pot of boiling water and add mushrooms. Boil until tender.
2. Drain and rinse with cool water. Once cooled, slice and set aside.
3. In a 16 oz. Mason jar, combine parsley, garlic, vinegar, olive oil, bay leaves, sugar, peppercorns, salt, and red pepper flakes. Stir well with a spoon until the sugar and salt have dissolved.
4. Add onion and mushrooms and stir in to fully submerge. Place the Mason jar in a fridge overnight.
5. Remove Mason jar from fridge when you’re ready to eat. Allow the mushrooms to come to room temperature as you prep the crostini.
6. Slice the baguette and toast slices on a skillet. Once toasted to your liking, remove from heat and top each slice with the mushroom marinade.
7. Drizzle with olive oil and serve!