Salmon with honey tangerine sauce1/20/2024 To get the full experience of the wine, place your nose into the glass and take in the wine's beautiful aroma. Wine Pouring Notes: Do not fill above the curve of the bowl, never more than 1/2 full, that way you can get a true sense of the wine's aroma and a better sense of its bouquet. My rule for pairing wine with dishes is to go with what tastes good. The delicacy of the herbs in my mustard glaze goes nicely with the fruity nature of the wine. This lighter bodied red will marry well with my salmon dish which has a rich and silky texture. Italy produces many interesting reds, so for this dish I chose a classic Italian wine made from the dolcetto grape. Recommended Wine: 2001 Pecchenino Origin: Alba, Piedmont Grape: Dolcetto Wine notes: Using white wine for fish and red wine for meat no longer applies. Transfer the fillets to plates and serve with lemon wedges. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes longer. Spoon the mustard sauce over the fillets. Arrange the salmon fillets on the baking sheet and sprinkle them with salt and pepper. Line a heavy rimmed baking sheet with foil. Add remaining 1 tablespoon of whole-grain mustard to the sauce and stir to combine. Grind the mustard sauce until combined, about 30 seconds. Who knows what I’ll use it for next.In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon of whole-grain mustard. I’m so glad I can get the juice now and make prep time even faster for things like this dressing, Tangerine Yogurt Cake, and Blueberry Green Smoothie. As with all homemade dressings, you can adjust the sweet or tang by using more or less of certain ingredients.ĭo you enjoy tangerines and the juice? I actually prefer it over orange. There is a balance of savory from vinegar, garlic, and shallot. The dressing does have some sweetness to it from honey and tangerine juice. Or you could turn it into a side salad by serving it in smaller portions. I think salmon or shrimp would be wonderful on it. Adding grilled seafood on top is an option if you want more protein. Spinach salad with honey tangerine dressing is a light meal. I like the blending method so most of the dressings I make are done in the blender. You can whisk, shake, or blend it all together. It’s a simple matter of a ratio of oil and vinegar (or in this case juice) along with a variety of flavorings including honey, garlic, mustard, shallot, and a whole bunch more. Homemade salad dressings are so easy to make. And so did spinach, red onion, green apple, feta cheese, along with everything else I needed for the salad and dressing. Oh yes! A bottle of it went in my cart in a flash. While picking up a bottle of it, I happen to notice some new juices on the bottom rack. I cheat and get the pre-squeezed refrigerated fresh juice. Low and behold a little while later a solution came to smooth out the bump in the road. The plan to make the salad was put aside until the necessary produce was available. It is impossible to get fresh tangerine juice without tangerines and there were none in the store. Cover with cling film and leave to stand for 8-10 mins while you cook the fish. In order to make a tangerine dressing, one must have tangerine juice. Tip the couscous into a large heatproof bowl and pour over 400ml boiling water. That is how the first glimmer of a spinach salad with honey tangerine dressing came about. One caught my attention and I immediately put it on my list of homemade dressings to make. I figured I might as well peruse the selection since I was standing there. Adjacent to the cilantro is refrigerated salad dressings. Because, of course, I need perfect leaves to chop perfectly so they look perfect in a photo. I was in the produce department sorting through cilantro to find the perfect bunch. It started months ago at the grocery store.
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