TRIPLE CITRUS GLAZED GRILLED SALMON
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Glaze: Bring all of the ingredients to a boil in a medium-sized saucepan over medium heat, stirring to melt the preserves and to keep the mixture from burning. Reduce the heat to a simmer and let the glaze reduce until syrupy, about 15 to 20 minutes. Adjust the seasonings with salt and freshly cracked pepper, to taste.
- Salmon:
- Heat a grill to medium-high heat.
- Brush both sides of the fillets with olive oil just before grilling, then season with salt and pepper, to taste. Grill the salmon for about 4 minutes per side, brushing with the glaze during the final few minutes of cooking. Transfer the salmon to serving plates and brush them with the remaining glaze before serving.
CITRUS GLAZED SALMON
Need a quick dinner recipe? Then bake these citrus glazed salmon served with sauce - ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper or foil. In small bowl, grate lime peel. Squeeze enough juice to equal 2 tablespoons; add to peel in bowl. Grate orange peel into bowl. Squeeze enough juice to equal 2 tablespoons; add to peel mixture. Stir in agave syrup, salt, pepper and garlic. In small cup, measure 1/4 cup citrus mixture for salmon (reserve remaining citrus mixture).
- On pan, place salmon fillets, skin-side down. Using 1/4 cup citrus mixture, brush tops and sides of salmon. Bake 13 to 17 minutes or until fish flakes easily with fork. Lift salmon pieces from skin with metal spatula onto serving plate. Sprinkle with green onions. Top each fish fillet with lime and orange wedges. Serve each fillet with 3 tablespoons reserved sauce.
Nutrition Facts : Calories 320, Carbohydrate 30 g, Cholesterol 95 mg, Fiber 3 g, Protein 31 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 23 g, TransFat 0 g
CITRUS-GLAZED SALMON WITH SPINACH
Steps:
- 1. Peel and section grapefruit over a bowl, catching the juice; you'll need about 1/4 cup. Dice grapefruit segments; place segments and spinach in a large bowl. 2. Combine 2 tablespoons grapefruit juice, 1/2 cup balsamic vinegar, 2 tablespoons olive oil, salt and pepper to taste in a small bowl. Arrange salmon on a plate; pour 1/2 cup vinaigrette over salmon (reserving remaining vinaigrette). Let stand 15-20 minutes. 3. Meanwhile, heat broiler. Line a broiler pan or shallow baking pan with foil; brush with oil. Remove salmon from marinade, discarding marinade; place salmon in pan. Broil 8 to 10 minutes. 4. To dress spinach, put reserved vinaigrette in a heavy saucepan; reduce slightly over medium-high heat. Mix remaining 2 tablespoons grapefruit juice, 1/4 cup vinegar and 1 tablespoon oil in a bowl with the shallots and reduced vinaigrette. Pour over spinach; toss to coat. Divide spinach among four dinner plates; top with salmon. Nutrition information: Per serving: 365 calories, 47% of calories from fat, 19 g fat, 3 g saturated fat, 72 mg cholesterol, 19 g carbohydrates, 29 g protein, 281 mg sodium, 3 g fiber.
CITRUS BALSAMIC GLAZED SALMON
Steps:
- Preheat oven to 350 degrees F.
- Rub salmon with salt and pepper. Place salmon in 2-quart shallow baking dish. Drizzle with olive oil. Bake for 15 minutes or until fish flakes easily with fork. Whisk balsamic vinegar, cornstarch, orange juice and brown sugar in medium saucepan. Add chicken broth and heat to a boil. Reduce heat to a simmer, stirring until the mixture thickens. Arrange salmon on serving platter and serve with sauce. Serve over hot white rice, if desired.
BALSAMIC-GLAZED SALMON WITH SPINACH, OLIVES, AND GOLDEN RAISINS
This dinner for two is quick and healthy: Everything cooks in just one large skillet. And the final dish is loaded with vitamins, minerals, and omega-3s. To round out this recipe and riff on its Mediterranean feel, serve the salmon with couscous tossed with roasted pistachios.
Provided by Bon Appétit Test Kitchen
Categories Fish Fruit Leafy Green Olive Vegetable Sauté Valentine's Day High Fiber Dinner Dried Fruit Raisin Seafood Salmon Spinach Winter Healthy Bon Appétit Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Diabetes-Friendly
Yield 2 servings
Number Of Ingredients 8
Steps:
- Pour a few tablespoons water into heavy large nonstick skillet. Place over medium-high heat. Add 1 bag spinach (skillet will be full). Using 2 wooden spoons, turn and toss spinach until most of leaves are wilted, about 2 minutes. Add remaining spinach leaves in 2 batches. Turn and toss spinach until just wilted but still bright green. Transfer cooked spinach to strainer set over bowl.
- Wipe skillet dry if necessary. Add 1 tablespoon oil and heat over medium-high heat. Sprinkle salmon with salt and pepper. Place in skillet, skin side up. Sear until brown, about 3 minutes; turn fish. Cook until just opaque in center, 3 to 4 minutes. Transfer to plate; wipe skillet clean.
- Add 1 tablespoon olive oil to same skillet. Add chopped shallot, halved olives, and golden raisins. Stir 1 minute. Add spinach; toss until heated through, about 1 minute. Season to taste with salt and pepper. Mound spinach mixture on plates. Top with salmon.
- Add balsamic vinegar and honey to skillet. Boil until reduced to glaze, about 30 seconds. Spoon glaze over salmon and spinach and serve.
SEARED SALMON WITH CITRUS AND ARUGULA SALAD
Bursting with color and bright, bold flavors, this simple recipe makes an elegant main course for a dinner party, or a welcome diversion from your go-to weeknight salmon. The technique of cooking salmon in a cast-iron skillet creates a beautifully golden-brown sear and crispy skin. For best results, make this recipe during the cold weather months, when citrus fruit is at its best.
Provided by Lidey Heuck
Categories brunch, dinner, lunch, salads and dressings, seafood, appetizer, main course
Time 40m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Make the glaze for the salmon: In a small bowl, whisk 2 tablespoons olive oil with the orange juice, mustard, half the chopped garlic and 1/4 teaspoon salt. Set aside.
- Make the salad dressing: In another small bowl, whisk together 2 tablespoons olive oil with the lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in the shallots and the remaining garlic, then set aside.
- Using a small serrated knife, peel the grapefruit and oranges and trim to remove any remaining pith. Slice all the peeled fruit crosswise into thin circles (no larger than 1/2-inch thick); remove the seeds and set aside.
- Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high until it's extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately), about 3 minutes. Meanwhile, pat the salmon fillets dry using paper towels, brush both sides with olive oil, and season all over with salt and pepper.
- When the pan is ready, cook the salmon fillets skin-side down over medium-high without moving until the salmon skin releases easily from the pan, 3 to 4 minutes. Using a pair of tongs or a spatula, wiggle the fillets to loosen the skin from the bottom of the pan, then carefully flip. Lower the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
- Transfer to a rimmed plate or serving dish, and brush the glaze all over the salmon, making sure to coat the fillets.
- Combine the arugula and fennel in a large bowl. Pour the dressing over the salad and toss well. Add the avocado, citrus rounds and pistachios, and toss gently. Transfer to a shallow serving bowl or platter and serve alongside the salmon.
CITRUS-GLAZED SALMON
Another salmon recipe with a nice sweet glaze to liven up the mild taste of the fish. (edited May 2007 to reflect comments on cooking time - was originally 4 to 6 min per half inch)
Provided by MA HIKER
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degree F.
- Rinse fish; pat dry with paper towels.
- Measure the thickest portion of the fillet.
- Season salmon with salt and pepper. Place in a shallow baking pan; set aside.
- In a small bowl stir together marmalade, green onions, garlic, wine, ginger, mustard, cayenne pepper, and five-spice powder. Spoon mixture over salmon.
- Bake, uncovered, for 6 to 12 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork. (have gotten varied responses on how long this takes, so definitely test it!)
- Transfer fish and glaze to a serving dish with a lip.
- Sprinkle with almonds.
- Serve with steamed asparagus, if desired.
CITRUS-SPICE GLAZED SALMON
Got 5 minutes? Then you've got the time to get these fillets into the oven. They're perfect for entertaining, yet simple enough for family weeknight dinners. -Karen Latimer, Winnipeg, Manitoba
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- Line a baking sheet with foil; grease foil. Place salmon on the baking sheet., Place marmalade in a small microwave-safe bowl. Microwave until warmed, about 10 seconds. Stir in the soy sauce, five-spice powder, salt and ginger. Spoon over salmon., Bake, uncovered, at 350° until fish flakes easily with a fork, 15-20 minutes.
Nutrition Facts : Calories 291 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 215mg sodium, Carbohydrate 7g carbohydrate (6g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
STEAMED SALMON WITH A CREAMY CITRUS SAUCE OVER SPINACH
Fresh summer citrus flavor. Light, healthy, easy, quick and easy on the budget too. Three components to this recipes, the citrus sauce, the seared spinach and the fish. The sauce is first and then as the fish cooks you can sear the spinach and in about 30 minutes - dinner is on the table. Serve with some baby new potatoes and you have a great dinner.
Provided by SarasotaCook
Categories Spinach
Time 40m
Yield 4 Fillets, 4 serving(s)
Number Of Ingredients 22
Steps:
- Fish -- A easy way to steam salmon is to individually wrap the fillets in saran wrap and steam right in a colander over a pan of water. No clean up and easy. So, my trick is to set a 10x10 piece of plastic wrap in a small cereal bowl or something similar. Then, set the salmon skin side down on the plastic wrap and top with butter, salt and pepper, 2 orange slices and then 1/4 cup wine. Wrap up the salmon like a little package and you are ready to cook it. Bring a medium pan or pot of water to a boil and set a colander or strainer over the top. This way you will be steaming your fish. As the water comes to a boil, start your sauce.
- Sauce -- In a small pot add the butter and melt on medium heat, add the flour and mix to make a roux. Cook another minute until well combined. Add in 3/4 cup of the vegetable broth, garlic and cream and cook on medium (not boiling) until thickened. It will take about 7-10 minutes. Once thickened, add the lemon and orange juice, parsley and check for seasoning and add salt and pepper to taste. Set on low while you finish the fish and spinach. Before I serve the sauce I add the remaining 1/4 cup broth to thin it out just a bit.
- Fish Steaming -- Your water is boiling and the salmon is wrapped. As you were making the sauce. Just set your 4 packets on the colander or steamer and cover. You just want the water level so it doesn't come up through the colander or steamer. Cover -- I use an over sized lid or even just a piece of foil. Don't worry if it doesn't fit, it is just meant to keep some of the steam inches The fish will take around 15 minutes.
- Spinach -- Sauce is done, fish is cooking. Time to saute your spinach. In a large saute pan, add the olive oil and pancetta and cook 4-5 minutes until golden brown. Add in the onion and cook another couple of minutes. Then add in the spinach and a couple of tablespoons of broth and cook just a few minutes until wilted. I don't like to over cook the spinach.
- Plate -- Place a bed of spinach on each plate. Unwrap the steamed / poached salmon and place each piece on the bed of spinach. Don't worry about the wine in the bottom of the packets, that was just to keep the fish moist as it cooked, but it certainly couldn't hurt to add it right over the spinach.
- Note: The skin should come right off when you remove from the packets.
- Top the salmon with the citrus sauce and enjoy. Serve with some buttered new potatoes.
- Plate the spinach, nicely wilted but still not too overdone, top with the salmon, orange slices and some of the wine and butter and then top with the citrus sauce.
- Add some new potatoes on the side or rice pilaf makes for a very nice dinner.
Nutrition Facts : Calories 818.9, Fat 48.2, SaturatedFat 23.3, Cholesterol 277.4, Sodium 362.1, Carbohydrate 17.3, Fiber 2.5, Sugar 7, Protein 67.4
SEARED SALMON WITH CITRUS-SOY GLAZE
Steps:
- Toss first 4 ingredients in large bowl to combine. Whisk vinegar, 1/4 cup canola oil, 1 tablespoon soy sauce and sesame oil in medium bowl. Set vinaigrette aside.
- Heat remaining 1 tablespoon canola oil in heavy large skillet over medium-high heat. Sprinkle salmon with salt and pepper; add to pan. Cook salmon until brown on 1 side, about 4 minutes. Turn and cook until opaque in center, about 2 minutes longer. Transfer salmon to plate; tent with foil to keep warm. Add ginger and garlic to same skillet. Sauté 1 minute over medium-high heat. Add orange and lime juices and 1 teaspoon soy sauce; boil until mixture is reduced to 1/4 cup glaze, about 3 minutes. Remove from heat. Rewhisk vinaigrette. Add to vegetable mixture and toss to coat. Divide equally among plates. Place 1 salmon fillet atop vegetables on each plate. Drizzle glaze over salmon and serve.
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HONEY GLAZED SALMON – WELLPLATED.COM
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- Place a rack in the center of your oven and preheat the oven to 400 degrees F. Line a baking dish large enough to hold the salmon in an even layer (such as a 9x13-inch baking dish) with parchment paper or aluminum foil.
- While the oven heats, combine the honey, garlic, soy sauce, vinegar, and red pepper in a small saucepan. Bring to a boil, then turn the heat to medium low and simmer, stirring often, until thickened but still pourable, about 3 minutes. The mixture will bubble up as it heats. Let cool 3 minutes.
- With paper towels, pat the salmon fillets dry. Arrange the fillets evenly in the pan, ensuring that they are not overcrowded.
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