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Nutrition Facts
Serving Size 207 g
(Approx. 4 Servings)
Amount Per Serving
Calories 240 Calories From Fat 100
% Daily Value*
Total Fat 11 g 17%
Saturated Fat 1.5 g 8%
Trans Fat 0.0 g
Cholesterol 60 mg 20%
Sodium 125 mg 5%
Total Carbohydrate 10 g 3%
Dietary Fiber 0 g 0%
Sugars 8 g
Protein 23 g
Vitamin A 2% Iron 6%
Vitamin C 50% Calcium 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Salmon With Orange-Ginger Glaze
Prep Time
15 minutes
Cook Time
15 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

1 cup(s) orange, juiced
1/4 cup(s) Cappola Sauvignon Blanc
1 Tbsp lemon, juiced
1 Tsp sugar
1/2 Tsp ginger, grated
1/4 Tsp white pepper
1/8 Tsp salt
1 Lb salmon fillet, skin on
2 Tbsp H-E-B Balsamic Vinegar of Modena 3 Leaf
1 Tbsp olive oil
1 Tsp rosemary leaves, finely chopped
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Heat oven to 450°F.
For glaze, combine orange juice, wine, lemon juice, sugar, ginger, white pepper, and 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, skin side down, in a shallow stainless or glass baking dish. Combine vinegar, oil and rosemary and brush or pour over top of fish.
Bake fish 15 minutes or until a meat thermometer reads 140-145°F. Divide fish into serving portions and spoon glaze over top.



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