Pecan-Orange Salmon
If you want to add more gluten free, dairy free, paleolithic, and primal recipes to your repertoire, Pecan-Orange Salmon might be a recipe you should try. For $3.56 per serving, you get a main course that serves 4. One serving contains 283 calories, 29g of protein, and 15g of fat. If you have pepper, pecans, olive oil, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 25 minutes. Users who liked this recipe also liked Orange-Pecan Salmon, Orange-Pecan Salmon, and Orange-Pecan Salmon for Two.
Instructions
In a small bowl, combine the first seven ingredients.
Place salmon in a greased 11-in. x 7-in. baking dish.
Pour orange juice mixture over salmon; sprinkle with pecans.
Bake, uncovered, at 425° for 15-18 minutes or until fish flakes easily with a fork.
Recommended wine: Pinot Noir, Pinot Grigio, Gruener Veltliner
Fish works really well with Pinot Noir, Pinot Grigio, and Gruener Veltliner. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. One wine you could try is Tobacco Road Pinot Noir, Wine. It has 5 out of 5 stars and a bottle costs about 30 dollars.
Tobacco Road Pinot Noir, Wine
Aromas of cherry pie, pomegranate, and lychee fruit are followed by vibrant flavors of strawberry jam with hints of whipped cream, clove and cinnamon spice. This is a pretty wine with bright acid and a food-friendly structure.