Salmon with Marmalade-Balsamic Sauce
Salmon with Marmalade-Balsamic Sauce is a gluten free, dairy free, whole 30, and pescatarian recipe with 4 servings. One portion of this dish contains around 9g of protein, 3g of fat, and a total of 146 calories. This recipe covers 7% of your daily requirements of vitamins and minerals. A mixture of orange marmalade, rosemary leaves, fresh-ground pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes approximately 45 minutes.
Instructions
Rinse salmon, pat dry, and lay skin down in a lightly oiled shallow 3-quart casserole (about 9 by 13 in.). Rub 1/4 teaspoon pepper over salmon.
Bake in a 400 oven until fish is opaque but still moist-looking in center of thickest part (cut to test), about 15 minutes.
Meanwhile, in a 1- to 1 1/2-quart pan over high heat, combine rosemary, marmalade, balsamic vinegar, and onion. Boil, stirring often, until reduced to 1/2 cup.
Cut salmon into equal pieces; use a wide spatula to transfer to plates. Spoon onion mixture over and around salmon.
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. The Lapis Luna Chardonnay with a 4.7 out of 5 star rating seems like a good match. It costs about 13 dollars per bottle.
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.