Roasted Salmon With Cucumber Sour Cream

By á-170456

Ingredients

• 1/3 cup dry white wine
• 1/3 cup orange juice
• 1/3 cup soy sauce
• 6 salmon fillets with skin - (6 oz ea)
• Cucumber Sour Cream (see recipe)

Details

Servings 6

Preparation

Step 1

Mix wine, orange juice, and soy sauce in 13- by 9- by 2-inch glass baking dish. Place salmon, flesh-side down, in dish. Cover with plastic wrap and refrigerate 2 hours, turning occasionally.

Preheat oven to 450 degrees. Line baking sheet with foil. Shake excess marinade off salmon. Transfer salmon to baking sheet, skin-side down. Roast until fish is opaque in center, about 14 minutes. Sprinkle salmon with salt. Transfer to plates. Top with dollops of Cucumber Sour Cream.

This recipe yields 6 servings.

What to drink: Chardonnay or Sancerre.