Salmon with Orange-Ginger Glaze
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