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This delicious baked salmon dish is a perfect pairing for that white wine you’ve been enjoying this summer. The best part? You’ll only have to part with a little bit of your wine to make it.
What You’ll Need:
- 6, five-ounce salmon fillets
- 4 cloves garlic, minced
- ⅓ cup balsamic vinegar
- 1 tbs. 2012 San Francisco Cup Chardonnay
- 1 tbs. honey
- 4 tsp. dijon mustard
- 1 tbs. chopped fresh oregano
- Salt and pepper to taste
How to Make It:
- Preheat oven to 400°F. Line a baking sheet with aluminum foil and spray with non-stick cooking spray.
- While the oven’s getting warmed up, coat a small saucepan with non-stick cooking spray. Add the garlic and cook over medium heat while stirring until soft (about 3 minutes).
- Mix in Chardonnay, honey, balsamic vinegar, mustard and salt & pepper. Simmer uncovered for about 3 minutes or until slightly thickened.
- Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze and sprinkle with oregano.
- Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.