Orange Salmon II

Orange Salmon II
Orange Salmon II might be just the main course you are searching for. This gluten free, dairy free, and primal recipe serves 2. One serving contains 381 calories, 36g of protein, and 11g of fat. A mixture of dill weed, orange juice, fillets salmon, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the orange juice you could follow this main course with the Plum Sherbert with Orange Juice and Plum Wine as a dessert. From preparation to the plate, this recipe takes approximately 40 minutes.

Instructions

1
Place the salmon fillets in a large skillet over medium heat.
Ingredients you will need
Salmon FilletsSalmon Fillets
Equipment you will use
Frying PanFrying Pan
2
Pour orange juice over salmon. Arrange dill sprigs around the salmon. Cook , turning occasionally, 15 minutes, or until fish is easily flaked with a fork.
Ingredients you will need
Orange JuiceOrange Juice
SalmonSalmon
DillDill
FishFish
3
Remove salmon from skillet, and set aside.
Ingredients you will need
SalmonSalmon
Equipment you will use
Frying PanFrying Pan
4
Reduce skillet heat to medium-low, and continue cooking the orange juice 10 minutes, or until thickened.
Ingredients you will need
Orange JuiceOrange Juice
Equipment you will use
Frying PanFrying Pan
5
Pour over the salmon to serve.
Ingredients you will need
SalmonSalmon

Equipment

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 La Crema Russian River Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 28 dollars per bottle.
La Crema Russian River Chardonnay
La Crema Russian River Chardonnay
On the nose are citrus tones, with green apple, pineapple and floral aromas accentuated by caramel and hazelnut traces. The bright fruit and crisp acidity typical of the Russian River appellation are apparent in the mouth, with lemon-lime components and concentrated pear notes, offset by a lingering apple and spice finish.
DifficultyNormal
Ready In40 m.
Servings2
Health Score100
Magazine