My husband and I just kind of ‘winged-it’ last night creating a new salmon recipe and it was soooo delicious. I hope you like it.
Original recipe makes 4 servings
Ingredients
1 large lemon
1 blood orange
1 navel orange
1/4 cup brown sugar
2 (8 ounce) salmon fillets
1 pinch salt
1 pinch ground black pepper
1 pinch garlic salt
1/4 cup champagne, or more to taste
1 pinch fresh dill, or more to taste
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PREP
20 mins
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COOK
20 mins
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READY IN
1 hr 40 mins
Directions
- Cut the lemon, blood orange, and naval orange into halves. Cut 1 half into slices and juice the other half of each.
- Whisk lemon juice, blood orange juice, and navel orange juice together in a bowl with the brown sugar until dissolved.
- Season salmon fillets with salt, pepper, and garlic salt. Poke holes into each fillet about 2 inches apart using a fork. Place salmon in a resealable plastic bag and pour juice marinade into bag; coat with the marinade, squeeze out excess air, and seal the bag. Marinate salmon in the refrigerator, at least 1 hour.
- Preheat oven to 400 degrees F (200 degrees C).
- Place salmon, skin-side down, into a baking dish. Drizzle marinade and champagne over salmon and sprinkle with dill. Arrange lemon, blood orange, and navel orange slices over salmon.
- Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, about 20 minutes.
Nutrition
Calories: 273 kcal
Carbohydrates: 27 g
Cholesterol: 50 mg
Fat: 6.8 g
Fiber: 3.4 g
Protein: 25.2 g
Sodium: 232 mg
