9224 Route 414
Lodi, NY 14860-9641

Serves 4

Hints of tropical fruit and coconut in this big, award-winning wine work perfectly with salmon fillet, marinated in citrus and powdered chipotle peppers, served with a contemporary salsa. Try this combination with steamed potatoes doused with good olive oil, baguettes, and a simple salad with lemon dressing. Fiery, smoky ground chipotle peppers are available from specialty stores; or use another hot pure ground chile.

Salmon: 1-1/2 lb. thick salmon fillet in one piece

Marinade:

1 large orange, juiced
1/2 large lime, juiced
2 tbs. soy sauce
1-2 tsp. ground chipotle peppers

Mix and pour marinade ingredients over salmon in a shallow baking dish; let sit at room temperature for 1/2 hour, spooning marinade over fish frequently. Preheat oven to 400. Drain marinade, bake salmon for 18-20 minutes, or until it becomes opaque at its thickest point. Serve with salsa and Lamoreaux Landing 1997 Chardonnay Reserve.

Salsa:

1 medium cucumber, diced
1 medium red pepper, diced
1/2 medium red onion, diced
2 large tomatoes, diced
1 lime, juiced
1/4 cup minced cilantro
2 tbs. red wine vinegar
1/4 cup olive oil
2 tbs. Tabasco
1 tbs. Worcestershire sauce
salt and pepper

Mix all ingredients in a large bowl, puree one-third of this mix, blend puree back into other ingredients, place in a smaller bowl, and allow flavors to marry for an hour, covered and refrigerated. Bring to room temperature before serving.

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