Salmon Supreme
Salmon Supreme requires around 45 minutes from start to finish. This gluten free, fodmap friendly, and pescatarian recipe serves 2. One serving contains 217 calories, 1g of protein, and 23g of fat. If you have salmon steaks, lemon juice, salt, and a few other ingredients on hand, you can make it.
Instructions
Rinse salmon steaks and pat dry. In an 8-inch square baking dish, mix lemon juice, butter, Worcestershire, salt, paprika, and pepper.
Add salmon and turn to coat, then place steaks side by side.
Bake in a 400 oven for 10 minutes; turn fish over and spoon some of the sauce mixture on top.
Bake until fish is opaque but still moist-looking in the center (cut to test), 10 to 15 minutes longer.
Sprinkle with parsley, if desired.
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 Hanna Chardonnay with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.
Hanna Chardonnay
With a color of brilliant honey and golden straw, this wine brings aromas of grilled peach, pear pie, with caramel, plantain,Pineapple. On the palate, fresh slice apple with pie crust, caramel, pear pie, grilled peach, toast and banana.