Salmon Tango
Need a gluten free, fodmap friendly, and pescatarian main course? Salmon Tango could be a super recipe to try. One portion of this dish contains about 23g of protein, 16g of fat, and a total of 293 calories. This recipe serves 5. From preparation to the plate, this recipe takes around 1 hour and 23 minutes. 65 people found this recipe to be flavorful and satisfying. A mixture of salmon fillets, butter, soy sauce, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing
Instructions
In a medium glass bowl, mix together the melted butter, brown sugar, soy sauce, lemon juice, and white wine. Stir until brown sugar has dissolved. Reserve a small amount to use as a basting sauce; the remainder is used as a marinade.
Place salmon fillets in a large resealable plastic bag.
Pour in marinade, seal, and turn to coat salmon. Refrigerate at least 1 hour, turning once.
Preheat grill for medium-high heat.
Place salmon on grill, and discard marinade. Cook salmon for 3 to 4 minutes per side, or until easily flaked with a fork. Baste with reserved sauce while grilling.
Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc
Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. 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 Hahn Winery Santa Lucia Highlands Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.
Hahn Winery Santa Lucia Highlands Chardonnay
Rich and layered, with silky notes of peach, nectarine, ripe pear and vanilla.