Sunday, December 31, 2006
1. 3 garlic cloves, finely chopped
2. 3/4 cup fresh orange juice
3. 2 teaspoons fresh lemon juice
4. 1 tablespoon chopped fresh dill
5. 4 (7 ounce) salmon fillets
Serving size: 4 servings
• Calories: 388 kcal
• Carbohydrates: 5 g
• Dietary Fiber: 0 g
• Fat: 21 g
• Protein: 40 g
• Sugars: 4 g
In a medium baking dish, combine the garlic, orange juice, lemon juice and dill. Place the salmon, skin side up, in the marinade and refrigerate for up to 3 hours. Preheat the oven to 375 degrees F. Discard half of the marinade and bake the fish in the remaining sauce until cooked through, about 15 minutes.
This fine dish should be served with a red wine, specifically my favorite Pinot Noir Rose.
Savigny-Les-Beaune 1er Cru Aux-Guettes
per bottle: $32.00
One of the best appellations for Pinot Noir in France, Savigny-les-Beaune gives us this gem, and a 1er Cru as well! Full-bodied, elegant and rich with flavors of cassis, violets and cherries.