Barbecue Roasted Salmon
The recipe Barbecue Roasted Salmon could satisfy your American craving in roughly 1 hour and 26 minutes. Watching your figure? This gluten free, dairy free, and pescatarian recipe has 282 calories, 34g of protein, and 11g of fat per serving. This recipe serves 4. This recipe covers 26% of your daily requirements of vitamins and minerals. It works well as a main course. A mixture of salmon fillets, pineapple juice, lemon juice, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the ground cinnamon you could follow this main course with the Cinnamon Twists as a dessert. It will be a hit at your Father's Day event.
Instructions
Combine first 3 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour, turning occasionally.
Remove fish from bag; discard marinade.
Combine sugar and next 5 ingredients (through cinnamon); rub over fish.
Place fish in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray.
Bake at 400 for 12 minutes or until fish flakes easily when tested with a fork.
Serve with lemon slices, if desired.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Salmon works really well with Chardonnay, Pinot Noir, 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 Frank Family Vineyards Lewis Vineyard Reserve Chardonnay with a 5 out of 5 star rating seems like a good match. It costs about 62 dollars per bottle.
Frank Family Vineyards Lewis Vineyard Reserve Chardonnay
The wine is straw yellow in color. On the nose expresses slow roasted pears and honeysuckle flowers. On the palate, the wine is bright and full bodied, with loads of Meyer lemon and fresh apricot flavors.