Salmon Kabayaki

Name: Salmon Kabayaki
Prep time: 10 min
Cook time: 10 min
Total time: 10 min
Yield: 2
Cuisine: Global
Ingredients: 59 milliliters agave nectar; 1 Tbsp grapeseed oil; 1 Tbsp olive oil; 59 milliliters ume plum vinegar; 454 grams salmon, cut into 4 fillets (patted very dry to avoid oil splattering)

You can never have too many main course recipes, so give Salmon Kabayaki a try. This recipe serves 2. One portion of this dish contains approximately 45g of protein, 29g of fat, and a total of 543 calories. This recipe covers 31% of your daily requirements of vitamins and minerals. 1 person found this recipe to be flavorful and satisfying. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes approximately 10 minutes. If you have agave nectar, grapeseed oil, olive oil, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Ingredients

Servings:

59milliliters

agave nectar 1Tbsp

grapeseed oil 1Tbsp

olive oil 59milliliters

ume plum vinegar 454grams

salmon, cut into 4 fillets (patted very dry to avoid oil splattering)

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 Trentadue La Storia Chardonnay with a 4.3 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.