Ingredients

• 1/3 cup dry white wine
• 1/3 cup orange juice
• 1/3 cup soy sauce
• 6 6-ounce salmon fillets with skin
• Cucumber Sour Cream

Instructions

1. Mix wine, orange juice, and soy sauce in 13x9x2-inch glass baking dish. Place salmon, flesh side down, in dish. Cover with plastic wrap and refrigerate 2 hours, turning occasionally.
2. Preheat oven to 450°F. Line baking sheet with foil. Shake excess marinade off salmon. Transfer salmon to baking sheet, skin side down. Roast until fish is opaque in center, about 14 minutes. Sprinkle salmon with salt. Transfer to plates. Top with dollops of Cucumber Sour Cream.