The perfect coastal pairing – Scott Family Estate and Salmon Rice Bowls


8 oz salmon filet

2 cups fresh baby spinach

1 cup cooked rice

1 avocado

1 tbsp soy sauce

1 tbsp chili oil

1/2 tsp sesame oil

2 garlic clove chopped

1 green onion

sesame seeds for garnish

1 tbsp olive oil


Start by creating the marinade for your salmon: Combine soy sauce, sesame oil, chili oil, and 1/2 chopped garlic

Pour over salmon and allow to marinate in the refrigerator overnight

Cook salmon in wax paper pouch at 425 degrees for 10-15 min, remove and allow to rest

Sautee spinach in olive oil and remaining chopped garlic

Plate cooked rice with sautéed spinach and salmon

Top with sliced avocado, green onion, and sesame seeds

Pair with your favorite Scott Family Estate wine