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×$3.61 per serving
1 likes
Ready in 45 minutes
Spoonacular Score: 73%
Salmon En Papillote With Mangos and Orange Suprêmes might be just the main course you are searching for. One serving contains 327 calories, 24g of protein, and 16g of fat. This gluten free, primal, and pescatarian recipe serves 4 and costs $3.24 per serving. This recipe is liked by 1 foodies and cooks. A mixture of chives, coho salmon, onion, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the oranges you could follow this main course with the Honey Custards with Blood Oranges and Candied Lemon as a dessert. All things considered, we decided this recipe deserves a spoonacular score of 64%. This score is pretty good. Try Grilled Grouper With Orange Supremes & Orange-caper Aioli, Salmon En Papillote with Vegetables, and Salmon En Papillote with Vegetables for similar recipes.
Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Stony Hill Chardonnay. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 49 dollars per bottle.
"I believe this is going to be a great wine...it already is!" That’s what winemaker Mike Chelini says about our 2010 Chardonnay vintage. As always, it is pale straw. Its aromas carry a distinctive minerality backed by green apple, Muscat and lemon zest. The mouth combines richness and acidity, and it's that balance of fruit and tartness that we always strive for in our Chardonnays: apples, lemon, and an earthy minerality that dominates the palate, followed by the long, delicate finish with that luscious Chardonnay fruit lingering on. The 2010 vintage reminds Mike of past vintages from his favorite vineyards #s 1 and 2, and he looks forward to pairing it with Michael Hildbold's prize-winning Mussels in Saffron Cream Sauce.
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