Sweet 'n' Hot Glazed Salmon

Name: Sweet 'n' Hot Glazed Salmon
Prep time: 42 min
Cook time: 42 min
Total time: 42 min
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters apricot nectar; 0 teaspoons cayenne pepper; 79 milliliters chopped dried apricots; 1 Tbsp grated fresh ginger; 2 cloves garlic, minced; 0 teaspoons ground cinnamon; 2 Tbsps honey; 2 Tbsps reduced sodium soy sauce; 340 grams salmon filet skinless

Sweet 'n' Hot Glazed Salmon might be just the main course you are searching for. This recipe makes 4 servings with 240 calories, 18g of protein, and 6g of fat each. This recipe covers 16% of your daily requirements of vitamins and minerals. If you have reduced sodium soy sauce, salmon filet, ground cinnamon, and a few other ingredients on hand, you can make it. To use up the dried apricots you could follow this main course with the The ultimate makeover: Bread & butter pudding as a dessert. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. From preparation to the plate, this recipe takes around 42 minutes. If you like this recipe, you might also like recipes such as Spicy-Sweet Glazed Salmon, Sweet & Spicy Glazed Salmon, and Sweet Hoisin Glazed Salmon and Broccoli.

Ingredients

Servings:

355milliliters

apricot nectar 0teaspoons

cayenne pepper 79milliliters

chopped dried apricots 1Tbsp

grated fresh ginger 2cloves

garlic, minced 0teaspoons

ground cinnamon 2Tbsps

honey 2Tbsps

reduced sodium soy sauce 340grams

salmon filet skinless

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. One wine you could try is A to Z Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.