Orange Crusted Salmon with Parsnip Puree

Name: Orange Crusted Salmon with Parsnip Puree
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 2 navel oranges, washed thoroughly; 355 milliliters freshly squeezed and strained orange juice, (4 oranges); 907 grams parsnips; 567 grams salmon fillets, each), skinless; 4 servings salt and freshly ground black pepper; 59 milliliters sugar

Orange Crusted Salmon with Parsnip Puree is a gluten free, dairy free, and pescatarian main course. This recipe makes 4 servings with 496 calories, 32g of protein, and 10g of fat each. This recipe covers 42% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. If you have salt and pepper, strained orange juice, sugar, and a few other ingredients on hand, you can make it. To use up the navel oranges you could follow this main course with the Meringue-Topped Sherbet Oranges as a dessert.

Ingredients

Servings:

navel oranges, washed thoroughly 355milliliters

freshly squeezed and strained orange juice, (4 oranges)907grams

parsnips 567grams

salmon fillets, each), skinless 4servings

salt and freshly ground black pepper 59milliliters

sugar

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. The Foley Estate Winery Sta. Rita Hills Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 27 dollars per bottle.