1cup(s)orange juice, freshly squeezed,
1/4cup(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,
1poundsalmon 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,
1Heat oven to 450 degrees.
2Combine 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.
3Place salmon or steelhead, skin side down, in a shallow stainless or glass baking dish. Combine vinegar, oil and rosemary and brush or pour over top of fish.
4Bake 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
No Nutritional Information Available