Maple-Glazed Salmon with Pickled Cucumber
Need a gluten free, dairy free, and pescatarian main course? Maple-Glazed Salmon with Pickled Cucumber could be a spectacular recipe to try. One portion of this dish contains approximately 24g of protein, 9g of fat, and a total of 288 calories. This recipe serves 4. If you have salmon fillet, grainy mustard, fennel bulb, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.
Instructions
Combine vinegar and sugar in a saucepan; bring to a boil. Simmer 5 minutes or until sugar dissolves.
Add cucumber and onion. Cool to room temperature, stirring, 25 minutes.
Remove the vegetables with a slotted spoon; place in a bowl.
Add fennel and olive oil, tossing to combine. Season with salt and pepper.
Preheat broiler. Line a shallow baking pan with foil; coat lightly with olive oil cooking spray. Arrange the salmon in a single layer on the pan.
Combine the maple syrup and remaining ingredients; spread onto salmon. Broil salmon for 6 minutes or until just cooked through. Portion into 4 servings. Divide the salad among 4 plates; top with salmon.
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. One wine you could try is Hahn Winery Santa Lucia Highlands Chardonnay. It has 4.1 out of 5 stars and a bottle costs about 17 dollars.
Hahn Winery Santa Lucia Highlands Chardonnay
Rich and layered, with silky notes of peach, nectarine, ripe pear and vanilla.