Balsamic Orange Salmon
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.
In a small bowl, combine the peel, vinegar, honey and salt.
Spread over salmon. Tuck any thin parts of salmon under fillets for even cooking.
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.
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.
Garnish with green onions and orange slices if desired.
Serve with dipping sauce.
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 NoirRipe 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.