Sun Dried Tomato Salmon
I LOVE Sonoma County (and I love Salmon)- and the first thing that comes to mind when I think about that region's cuisine are sun dried tomatoes.
You can make them yourself, or purchase them in extra virgin olive oil (be sure to choose a brand without a sky-high sodium content!).
You can use them in many ways, and one of the easiest is to pour a bit of extra virgin olive oil into a glass gar and add the home made sun dried tomatoes. Let sit in order to allow the flavors to marry.
Pour the tomato infused olive oil atop some fresh, wild salmon, add some fresh basil, and grill or cook in the oven for about 15 minutes at 425F.
Serve with fresh organic salad and some sauteed chard: