- 6
0/5
(0 Votes)
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)
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.
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