Sherry-Glazed Salmon with Collard Greens

Name: Sherry-Glazed Salmon with Collard Greens
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Southern
Ingredients: 0 teaspoons five-spice powder; 0 teaspoons black pepper; 1 teaspoons bottled minced garlic; 2 Tbsps brown sugar; 1 teaspoon cider vinegar; 454 grams chopped collard greens; 59 milliliters dry sherry; 118 milliliters fat-free, less-sodium chicken broth; 1 teaspoons fresh lemon juice; 1 Tbsp low-sodium soy sauce; 2 teaspoons olive oil; 680 grams salmon fillets, skinned (about 1 inch thick); 0 teaspoons salt; 118 milliliters water

The recipe Sherry-Glazed Salmon with Collard Greens is ready in about 45 minutes and is definitely a tremendous gluten free and dairy free option for lovers of Southern food. One serving contains 331 calories, 38g of protein, and 13g of fat. This recipe serves 4. A mixture of five-spice powder, sherry, collard greens, and a handful of other ingredients are all it takes to make this recipe so yummy. It works well as a pretty expensive main course.

Instructions

Preheat oven to 37

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Oven

Combine first 4 ingredients in a small saucepan; bring to a boil, stirring occasionally. Cook until reduced to 3 tablespoons (about 5 minutes).

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Sauce Pan

Remove from heat; stir in vinegar.

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Vinegar

Arrange fish on a broiler pan coated with cooking spray.

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Cooking Spray

Fish

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Broiler Pan

Brush fish with half of sherry mixture.

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Sherry

Fish

Bake at 375 for 5 minutes; brush fish with remaining sherry mixture.

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Sherry

Fish

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Oven

Bake an additional 5 minutes or until fish flakes easily when tested with a fork.

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Fish

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Oven

While fish bakes, combine water and next 6 ingredients (water through pepper) in a large skillet over medium-high heat; bring to a simmer.

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Pepper

Water

Fish

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Frying Pan

Add greens; cover, reduce heat to medium, and cook 10 minutes or until tender.

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Greens

Equipment

Ingredients

Servings:

0teaspoons

five-spice powder 0teaspoons

black pepper 1teaspoons

bottled minced garlic 2Tbsps

brown sugar 1teaspoon

cider vinegar 454grams

chopped collard greens 59milliliters

dry sherry 118milliliters

fat-free, less-sodium chicken broth 1teaspoons

fresh lemon juice 1Tbsp

low-sodium soy sauce 2teaspoons

olive oil 680grams

salmon fillets, skinned (about 1 inch thick)0teaspoons

salt 118milliliters

water

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. You could try Hindsight Wines Chardonnay. Reviewers quite like it with a 4.7 out of 5 star rating and a price of about 26 dollars per bottle.