From the chef
Salmon that's pan seared and tossed in a bright, tangy pan sauce complements the crisp, clean flavors of the Uproot Sauvignon Blanc. The snow peas and parsley bring out the mild grassy notes in the wine, while the creamy avocado keeps in check the sharpness of the wrap.
- 1 1/2 pounds skinned salmon filet, patted dry and cut crosswise into ½ inch slices
- 1 medium cucumber, halved lengthwise, seeded, and cut into 1/4-inch slices
- 1 tablespoon finely chopped parsley leaves
- 1 teaspoon white wine vinegar
- 2 small avocados
- Juice of two small lemons
- A big handful snow peas (25 to 30), 1 tablespoon grapeseed oil
- 1 teaspoon Dijon mustard
- 1 1/2 teaspoons pomegranate molasses
- Salt and pepper to taste
- 8 to 12 phulka roti (whole wheat tortillas work well, too.)
- Lightly salt your salmon slices.
- Toss the cucumber slices with the parsley and vinegar.
- Peel and thinly slice the avocados. Sprinkle with about a third of the lemon juice and toss very gently.
- Use a small fork to beat the mustard, remaining lemon juice, and pomegranate molasses in a small bowl until combined.
- Heat a large skillet over medium high heat. Add 1/4 cup of water and the snow peas and immediately cover. Allow to steam for about 45 seconds, then immediately remove the snow peas and place them on a plate to cool.
- Cook or heat your roti, then keep them covered in a large bowl or tortilla warmer.
- Rinse and lightly wipe the skillet. Heat it again over medium heat and add the oil. Add the salmon slices, ensuring that the side where the skin was is facing down.
- Turn the heat to medium, cover, and cook for no more than a minute, without touching the fish.
- Remove the lid, turn the heat up and flip the slices over. Immediately add the sauce ingredients and tilt the pan to distribute the sauce. Allow it to cook down (about 15 seconds), then gently toss the salmon in the sauce to coat.
- Fill the roti or tortillas with the salmon, cucumbers, snow peas and avocado.
- Pour yourself a glass of Uproot and Enjoy!