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

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

Directions


Heat oven to 450 degrees.
Combine ingredients for glaze (orange juice through salt) in a small sauce pan. Bring to a
boil; reduce heat to medium-low and simmer 25 minutes until reduced to the consistency of
cream.
Place salmon or steelhead, skin side down, in a shallow stainless or glass baking dish. Co
mbine 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 and spoon glaze over top

Nutritional Information


No Nutritional Information Available


Source


H-E-B