Balsamic Orange Salmon

Name: Balsamic Orange Salmon
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 2
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 1 slice Sliced green onions and orange optional; 1 teaspoons honey; 3 Tbsps orange juice; 1 teaspoon grated orange peel; 340 grams salmon fillets each), skinless; 1 pinch Pinch salt

Balsamic Orange Salmon might be a good recipe to expand your main course recipe box. Watching your figure? This gluten free, dairy free, paleolithic, and primal recipe has 267 calories, 34g of protein, and 11g of fat per serving. This recipe serves 2. If you have orange peel, orange juice, salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 15 minutes.

Instructions

In a small bowl, combine the peel, vinegar, honey and salt.

Ingredients you will need

Vinegar

Honey

Salt

Equipment you will use

Bowl

Spread over salmon. Tuck any thin parts of salmon under fillets for even cooking.

Ingredients you will need

Salmon

Spread

Place in a Ziploc® Zip 'n Steam™ Bag, with thicker portions toward outer edges of bag. Seal bag.

Microwave on high for 3-1/2 minutes or until salmon flakes easily with a fork. If needed, microwave at 30-second intervals until salmon tests done.

Ingredients you will need

Salmon

Equipment you will use

Microwave

Let stand for 1 minute before handling.

Meanwhile, for dipping sauce, combine the orange juice, balsamic vinegar,honey and salt. Carefully open bag. Use spatula to remove salmon from bag.

Ingredients you will need

Balsamic Vinegar

Dipping Sauce

Orange Juice

Salmon

Honey

Salt

Equipment you will use

Spatula

Garnish with green onions and orange slices if desired.

Ingredients you will need

Orange Slices

Green Onions

Serve with dipping sauce.

Ingredients you will need

Dipping Sauce

Equipment

Bowl

Microwave

Spatula

Ingredients

Servings:

1Tbsp

balsamic vinegar 1slice

Sliced green onions and orange optional 1teaspoons

honey 3Tbsps

orange juice 1teaspoon

grated orange peel 340grams

salmon fillets each), skinless 1pinch

Pinch salt

Recommended wine: Pinot Noir, Chardonnay, Sauvignon Blanc

Salmon on the menu? Try pairing with Pinot Noir, Chardonnay, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Burn Cottage Cashburn Pinot Noir with a 4.8 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.

Burn Cottage Cashburn Pinot Noir

Ripe dark cherry, redcurrant and chocolate notes precede savoury notes of wild thyme, briar, and earth. Supple mouthfilling tannins give depth to the palate, while the freshness and red-berry acidity retain lovely length, focus, and balance.