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Salmon with Orange-Ginger Glaze
Prep Time:
15 minutes
Cook Time:
15 minutes
4 servings

1 cup(s) orange juice, freshly squeezed

1/4 cup(s) Cappola Sauvignon Blanc

1 Tbsp. fresh lemon juice

1 tsp. sugar

1/2 tsp. grated fresh ginger

1/4 tsp. white pepper

1/8 tsp. salt

1 pound salmon fillet, skin on

2 Tbsp. H-E-B Balsamic Vinegar of Modena 3 Leaf

1 Tbsp. olive oil (optional)

1 tsp. fresh rosemary leaves, finely chopped


Heat oven to 450 degrees.
Combine ingredients for glaze (orange juice through salt) in a small s
auce pan. Bring to a boil; reduce heat to medium-low and simmer 25 min
utes until reduced to the consistency of cream.
Place salmon or steelhead, skin side down, in a shallow stainless or g
lass baking dish. Combine vinegar, oil and rosemary and brush or pour
over top of fish.
Bake fish 15 minutes or until a meat thermometer inserted in center of
fillet reads 140 to 145 degrees. Divide fish into serving portions an
d spoon glaze over top

Nutritional Information

No Nutritional Information Available