Grilled Salmon Paprika

Name: Grilled Salmon Paprika
Prep time: 53 min
Cook time: 53 min
Total time: 53 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters agave nectar; 1 teaspoons ground cumin; 680 grams salmon fillets (cut into six 4 ounce pieces, leave skin on); 1 teaspoon celtic sea salt; 1 Tbsp smoked paprika

Grilled Salmon Paprika might be just the main course you are searching for. This recipe makes 4 servings with 290 calories, 34g of protein, and 11g of fat each. This recipe covers 25% of your daily requirements of vitamins and minerals. It will be a hit at your The Fourth Of July event. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. A mixture of agave nectar, ground cumin, celtic sea salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. 1 person found this recipe to be flavorful and satisfying. From preparation to the plate, this recipe takes roughly 53 minutes.

Ingredients

Servings:

59milliliters

agave nectar 1teaspoons

ground cumin 680grams

salmon fillets (cut into six 4 ounce pieces, leave skin on)1teaspoon

celtic sea salt 1Tbsp

smoked paprika

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks 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. The Tenuta di Nozzole Le Bruniche Chardonnay with a 4.2 out of 5 star rating seems like a good match. It costs about 12 dollars per bottle.