Citrus-Glazed Salmon is a gluten free, dairy free, fodmap friendly, and whole 30 main course. This recipe serves 4. One serving contains 267 calories, 34g of protein, and 11g of fat. Head to the store and pick up salt, pepper, salmon fillets, and a few other things to make it today. To use up the orange marmalade you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert.
Combine first 4 ingredients.
Sprinkle salmon with salt and pepper.
Place salmon on a broiler pan coated with cooking spray, and broil for 10 minutes or until almost done.
Brush the marmalade mixture over salmon, and broil an additional 2 minutes or until fish flakes easily when tested with a fork.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. 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. You could try A to Z Chardonnay. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 15 dollars per bottle.
A to Z ChardonnayThe 2010 A to Z Chardonnay opens with aromas of white flowers, tangerine, lime, quince, wet stone and minerals that develop further into nutmeg, honey, green apple with hints of ginger. A mineral laden attack is bright, mouthwatering and intense. The nuanced mid-palate carries on with flavors that mirror and amplify the aromatics. The finish is long, clean, crisp and juicy with flavors of honeysuckle, citrus and wet stone. This wine exemplifies classic Oregon steely Chardonnay. 2010 was an exceptional vintage for white wines in Oregon and this sophisticated terroir driven wine is no exception; bright, tangy and intense it will deliver over the next 5 years.