Bayer Family Estate

Featured Recipe

Maple-Dijon Roasted Salmon

Perfect with Bayer Family Estate 2019 Brook Horse Chardonnay.

Serves 4 · Prep 15 minutes · Cook 20–25 minutes

Ingredients

• 4 salmon fillets, approximately 6 ounces each
• 2 cups Brussels sprouts, trimmed and halved
• 1 delicata squash, seeded and sliced
• ½ cup fresh or frozen cranberries
• 2 tablespoons olive oil
• Salt and black pepper
• Fresh thyme for garnish
• Maple-Dijon Glaze
• 3 tablespoons pure maple syrup
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 garlic clove, minced
• ½ teaspoon fresh thyme leaves
• ¼ teaspoon salt
• Pinch of black pepper

Directions

1. Preheat the oven to 425°F and line a large baking sheet with parchment paper.
2. Toss the Brussels sprouts and squash with 1 tablespoon olive oil, salt and pepper. Roast for 12 minutes.
3. Combine all the maple-Dijon glaze ingredients in a small bowl.
4. Move the vegetables to the sides of the baking sheet. Place the salmon in the center and season lightly with salt and pepper.
5. Brush the salmon generously with the maple-Dijon glaze. Scatter the cranberries around the vegetables.
6. Return the pan to the oven and roast for another 10–14 minutes, until the salmon flakes easily and reaches 145°F internally.
7. Brush the salmon with any remaining glaze and garnish with fresh thyme.

Serve the Chardonnay lightly chilled at approximately 50–55°F.