Directions:
- Whisk syrup and salt in small bowl until well combined.
- Place salmon in a container just big enough to hold them in a single layer.
- Pour syrup mixture over top, cover tightly and refrigerate overnight.
- Remove salmon from the brine and place on a roasting rack.
- Let it drain briefly; bake in a preheated 400F oven for 5- 7 minutes (depending on the thickness of the fish).
- To judge doneness, squeeze the fish or prod with a thin-bladed knife.
- The flesh should just begin to flake and will be moist and juicy inside.
- Meanwhile, place Chardonnay, mustard and cream into a small pot and bring to a boil; reduce heat and simmer for 8- 10 minutes to allow liquid to reduce and sauce to thicken.
- Reserve& keep hot while the salmon cooks.
- Just before serving, add the chives and swirl to combine.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 622.17 Kcal (2605 kJ) | ||
| Calories from fat | 96.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.72g | 16% | |
|---|---|---|---|
| Cholesterol | 34.01mg | 11% | |
| Sodium | 3865.35mg | 161% | |
| Potassium | 587.78mg | 13% | |
| Total Carbs | 110.59g | 37% | |
| Sugars | 107.91g | 432% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 9.19g | 18% | |
| Vitamin C | 7.5mg | 13% | |
| Iron | 0.2mg | 1% | |
| Calcium | 240.5mg | 24% | |
| Amount Per 100 g | |||
| Calories | 177.87 Kcal (745 kJ) | ||
| Calories from fat | 27.58 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.06g | 16% | |
|---|---|---|---|
| Cholesterol | 9.72mg | 11% | |
| Sodium | 1105.02mg | 161% | |
| Potassium | 168.03mg | 13% | |
| Total Carbs | 31.62g | 37% | |
| Sugars | 30.85g | 432% | |
| Dietary Fiber | 0.36g | 5% | |
| Protein | 2.63g | 18% | |
| Vitamin C | 2.2mg | 13% | |
| Iron | 0.1mg | 1% | |
| Calcium | 68.7mg | 24% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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