Salmon with cava recipe

The salmon with cava recipe is perfect to serve when we have guests, since it is a dish worthy of a gourmet menu. Cava is a sparkling wine raised in cellars, or underground rooms, typical of Catalonia in Spain, also known as champagne or champagne, originating in France. Using this alcoholic drink as an ingredient, fabulous dishes can be created, and among them we have salmon with cava, an elegant recipe but above all very simple and practical.

Ingredients to make Salmon with cava:

• 4 pieces of salmon
• 2 tablespoons breadcrumbs (optional)
• 100 milliliters of Honey from bees
• 1 bottle of Cava
• 1 cup of orange juice
• 1 pinch of garlic powder
• 1 pinch of onion powder
• 1 pinch of oregano
• 1 pinch of salt
• 1 pinch of Pepper

How to make Salmon with cava:

1. The first step to make this salmon cava recipe is to prepare the ingredients to confirm that none are missing.
2. In a bowl add the fish and marinate the salmon with the spices. To do this, add to each of them a little garlic powder, onion powder, pepper and oregano. And to give the salmon cava a crunchy touch, add the bread crumbs. Reserve in the refrigerator for a minimum of two hours.
3. Trick: Keep in mind that the longer the marinade, the more flavor, so you can leave the fish for up to 12 hours.
4. In a deep pot add the orange juice, honey and cava. Bring this mixture of liquids over medium heat until the sauce is reduced by half. At this point, remove from the heat and reserve to continue with the champagne salmon recipe.
5. Separately, take a frying pan over medium heat, add a little olive oil and add the marinated salmon loins to cook them. Add salt to taste.
6. Cook the fish fillet on each side until lightly browned then add the orange sauce and dig into the pan. Let the salmon fillets cook in cava for two more minutes and it will be ready.
7. Serve the salmon with cava accompanied by pasta, mashed potatoes or an avocado salad and garnished with a sprig of parsley or cilantro. The ideal is to bathe each of the salmon loins in champagne with a little of the sauce that remains in the pan.