BAKED SALMON WITH MAPLE WALNUT THYME SAUCE
PAIRS WELL WITH: 2018 RESERVE PINOT NOIR
(2) ¾ pound salmon filets
Olive oil, for drizzling
Salt and pepper
⅓ cup maple syrup
¼ cup soy sauce
½ tablespoon brown sugar
1 garlic clove, thinly sliced
Juice of 1 lime
5 sprigs of thyme
½ cup walnuts, chopped
Preheat the oven to 400°F. Line a sheet tray with parchment paper. Place salmon filets on parchment and lightly drizzle olive oil, season with salt and pepper. Bake for 12-15 minutes until salmon is flaky when pierced with a fork.
In the meantime, place a small saucepan on the stovetop over medium heat. Add maple syrup, soy sauce, brown sugar, garlic, lime juice, and thyme sprigs. Let the liquid reduce by one third, about 5 minutes, stirring occasionally. Turn off the heat and stir in the walnuts.
Remove salmon from the oven, place onto plates and drizzle with the garlicky, lime-y, sticky sweet maple walnut thyme sauce.
Enjoy with Edna Valley Vineyard’s Reserve Pinot Noir. Cheers!