Salmon with Marmalade-Balsamic Sauce

Name: Salmon with Marmalade-Balsamic Sauce
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 79 milliliters balsamic vinegar; 1 teaspoon minced fresh rosemary leaves or crumbled dried rosemary; 0 teaspoons fresh ground pepper; 79 milliliters orange marmalade; 118 milliliters thin slices red onion; 567 grams salmon fillet (maximum 1 1/2 in. thick); 4 servings Salt

The recipe Salmon with Marmalade-Balsamic Sauce can be made in approximately 25 minutes. This gluten free, dairy free, whole 30, and pescatarian recipe serves 4. One portion of this dish contains roughly 29g of protein, 9g of fat, and a total of 294 calories. It works well as a main course. A mixture of onion, rosemary leaves, ground pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. Salmon with Balsamic Sauce, Seared Salmon with Balsamic Sauce, and Salmon with Rosemary Balsamic Sauce are very similar to this recipe.

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.

Ingredients you will need

Pepper

Salmon

Dry Seasoning Rub

Bake in a 400 degrees F oven until fish is opaque but still moist-looking in center of thickest part (cut to test), about 15 minutes.

Ingredients you will need

Fish

Equipment you will use

Oven

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.

Ingredients you will need

Balsamic Vinegar

Marmalade

Rosemary

Onion

Equipment you will use

Frying Pan

Cut salmon into equal pieces; use a wide spatula to transfer to plates. Spoon onion mixture over and around salmon.

Ingredients you will need

Salmon

Onion

Equipment you will use

Spatula

Add salt to taste.

Ingredients you will need

Salt

Equipment

Oven

Frying Pan

Spatula

Ingredients

Servings:

79milliliters

balsamic vinegar 1teaspoon

minced fresh rosemary leaves or crumbled dried rosemary 0teaspoons

fresh ground pepper 79milliliters

orange marmalade 118milliliters

thin slices red onion 567grams

salmon fillet (maximum 1 1/2 in. thick)4servings

Salt

Recommended wine: Pinot Noir, Chardonnay, Sauvignon Blanc

Pinot Noir, Chardonnay, 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 Baron Philippe de Rothschild Escudo Rojo Pinot Noir Reserva with a 5 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.

Baron Philippe de Rothschild Escudo Rojo Pinot Noir Reserva

Pale cherry red with a ruby tint. The nose is very complex and fresh with intense, forward fruit on cherry and raspberry mingles with gentle toasted almond notes. The wine has a very good attack, elegant and succulent tannins. Fruit flavors on the mid-palate, especially cherry, while the elegant finish combines the fullness of fresh fruit with the refinement of the Casablanca terroir.Pairs well with goat cheese, sole in lemon butter, or carpaccio of scallops.