Courtesy of Brian Streeter, Cakebread Cellars, Napa Valley, California

Serves four

Vinaigrette:
4 plum tomatoes
1 clove garlic
2 sprigs fresh thyme, picked
2/3 cup extra virgin olive oil
1 Tbsp. red wine vinegar
1 Tbsp. fresh basil, chopped
salt and pepper

1 ½ to 2 lb. Wild King Salmon fillet

Preheat oven to 400°F. Cut tomatoes in half lengthwise. Peel and thinly slice garlic and insert into tomato flesh. Toss with a tablespoon of olive oil, fresh thyme and season with salt and pepper. Place on a sheet pan and roast until lightly charred and starting to shrivel, about 45 minutes. Remove from oven and when cool enough to handle peel off skins, remove seeds and roughly chop. Place in a stainless steel mixing bowl along with vinegar and basil. Mix in remaining olive oil to combine. Reserve until ready to serve.

Prepare a barbeque and when coals have died down to a medium hot fire, place salmon skin side down and close lid. Cook for approximately 10 minutes until done. Remove from grill with a metal spatula. The skin usually sticks to the grill and the salmon comes right off. Cut into serving portions. Place on warm plates and drizzle with tomato vinaigrette. Accompany with sautéed swiss chard or other greens.

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Cakebread Cellars
A leader in the Napa Valley wine community for over 30 years, Cakebread Cellars has also been at the forefront of the American healthy-eating movement since the early 1980's, supporting sustainable food, such as wild Pacific salmon. Each year, Cakebread Cellars hosts an “American Harvest Workshop” where top chefs from around the country come together with Cakebread Cellars, local farm purveyors, and media representatives to discuss wine, food, and a healthy lifestyle. For more information: www.cakebread.com