Honey Ginger Glazed Salmon And Risotto Recipes

HONEY GINGER SALMON WITH ASPARAGUS AND MUSHROOM RISOTTO

Steps:

• Place the fillets of salmon in a large zip locked bag. For the ginger you can grate a tablespoon for more of an intense ginger flavor. If you want to tone it back, you can chop .5-1 cm slices right off of the root - this is also a quicker method and easy if you don't have a way to grate the root. Mix all ingredients for the marinade (ginger, soy sauce, white wine, lemon, honey, salt & pepper) then pour it into the bag and allow the fish to marinate for 1-2 hours in the fridge. The longer you marinate the more flavorful the ending result will be. When the fish is almost done marinating, preheat oven to 375˚ Line a baking sheet with a layer of aluminum foil, then evenly space out the fillets. Bake for 15 minutes. Start preparing the asparagus and risotto. I just used a bag of Mushroom Risotto from Trader Joe's which you just stir in a saucepan for about 10 minutes. In another pan pour in a little olive oil then lay down your asparagus evenly throughout the pan. Sprinkle on some salt and pepper and stir until it looks flexible but still slightly firm. If overcooked, they will come out overly floppy. Glaze takes only a minute or two to prepare, just add the butter and brown sugar to a saucepan and melt. Continuously mix with a silicon spatula as to not burn the sugar to the bottom of the pot. When the salmon has finished cooking, pour the glaze over each piece and place back in the other for another 5 minutes. Nom! Honey Ginger Salmon with Asparagus and Mushroom Risotto

GINGERED HONEY SALMON

Steps:

• For marinade, mix first six ingredients. In a shallow bowl, combine salmon and 2/3 cup marinade; refrigerate 30 minutes, turning occasionally. Reserve remaining marinade for basting., Place salmon on an oiled grill rack over medium heat, skin side down; discard marinade remaining in bowl. Grill salmon, covered, until fish just begins to flake easily with a fork, 15-18 minutes, basting with reserved marinade during the last 5 minutes.

HONEY-GINGER GLAZED SALMON AND RISOTTO

Steps:

• For the Salmon:.
• Preheat oven to 350º F.
• In a small bowl, combine honey, juice, water, ginger and garlic.
• Pour honey mixture into a 9" x 13" x 2" Pyrex baking dish, arrange fish in pan, skinned side up. Let stand 20 minutes. Turn fish over, sprinkle with 1/4 teaspoons salt and bake for 7 minutes.
• Remove from oven and preheat broiler.
• Brush fish with honey mixture and broil for 7 minutes, (As you can see, the honey mixture started to burn a bit after about 5 minutes, so I took the fish out and it was perfectly done.) or until fish is browned and flakes easily when tested with a fork or until desired degree of doneness.
• For the Risotto:.
• In a medium saucepan, bring the broth to a simmer. Cover the broth and keep hot over low heat.
• In a large, heavy saucepan, melt 2 Tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes.
• Add the rice and stir to coat with the butter. Add the wine and simmer, until the wine has almost completely evaporated, about 3 minutes.
• Add 1/2 Cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.
• Continue cooking the rice, adding the broth 1/2 Cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.
• Remove from heat. Stir in the Parmesan cheese, the remaining TBS. of butter, salt & pepper and the basil (if so desired).
• Transfer the risotto to a serving bowl and serve immediately.

THE BEST HONEY-GLAZED SALMON

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
• Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
• Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
• Drizzle the reserved honey-lime mixture over top of the salmon just before serving.

ASIAN SALMON WITH HONEY GINGER GLAZE

Steps:

• Preheat the oven to 400 degrees Fahrenheit.

HONEY-GINGER GRILLED SALMON

Steps:

• In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil grate.
• Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.