Salmon Tango
Salmon Tango requires about 1 hour and 23 minutes from start to finish. For $2.8 per serving, you get a main course that serves 5. One portion of this dish contains about 23g of protein, 16g of fat, and a total of 293 calories. 1 person found this recipe to be delicious and satisfying. It is a good option if you're following a gluten free, fodmap friendly, and pescatarian diet. If you have brown sugar, soy sauce, lemon juice, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert.
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
Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks 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. One wine you could try is Lapis Luna Chardonnay. It has 4.7 out of 5 stars and a bottle costs about 13 dollars.
Lapis Luna Chardonnay
Orange zest, ripe pineapple, toast, and vanilla on the nose. Full-bodied, fresh and lively, with lush white peach and ripe apple flavors leading to a savory buttered finish.