Tangy Asian Citrus Salmon Recipes

EASY BAKED ASIAN ORANGE SALMON (OR TROUT)

Steps:

• Preheat oven to 400F., with the oven rack in the centre of the oven.
• Add a little olive or cooking oil onto a baking sheet and use a brush to evenly coat the bottom of the baking sheet. Set aside.
• Pat the salmon or trout fillets dry with paper towel. Brush the top of the salmon lightly with olive oil, then season with salt and freshly ground pepper. Lay the fillets onto the prepared baking sheet, skin side down.
• Make the sauce by stirring together all the sauce ingredients. Set aside until needed.
• *Note: Baking time will vary depending on the size/thickness of your fish. Your first baking period should produce a fish that is cooked/lighter coloured on the outside, but still not quite cooked through the thickest part. Extend your baking time if needed.When oven is preheated, place the salmon into the oven and roast for 10 minutes. (Fish should be cooked-looking on the outside edges with the thicker middle still a little pink at this point). Remove from oven and baste the fish generously with some of the sauce and place a few orange slices on top, if desired. Return to the oven for an additional 5 minutes. (Fish should be evenly coloured at this point.
• Remove fish from oven and again baste generously. Switch the oven from the Bake setting to the Broil setting (use the "Hi" setting if your oven has both Hi and Lo). Return the fish to the oven to the same middle oven rack and broil for 1 minute. Baste again and broil for another 1-2 minutes. Watch closely so the sauce doesn't begin to scorch, as that will introduce a bitter taste to the sauce.
• Remove from oven and spoon any sauce that may be in the pan over-top of the salmon. Serve immediately.

ASIAN CITRUS SALMON

Steps:

• Finely grate 1/2 teaspoon peel and squeeze juice from orange; place in a large resealable plastic bag. Add the salmon, soy sauce, onion, oil, garlic and ginger; seal bag and turn to coat. Refrigerate for 30 minutes. Drain and discard marinade., Place salmon on a baking sheet. Broil 4-6 in. from the heat for 10-12 minutes or until fish flakes easily with a fork. Sprinkle with salt and pepper; top with almonds.

SWEET & SPICY GLAZED SALMON

Steps:

• Combine the brown sugar, mustard, soy sauce, paprika, ginger and oil in a small saucepan. Bring to a boil. Cook and stir until brown sugar is dissolved., Place salmon skin side down on a greased broiler pan. Sprinkle with pepper and salt., Broil 6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork, brushing glaze over salmon during the last 1-2 minutes of cooking.

SWEET & TANGY SALMON WITH GREEN BEANS

Steps:

• Preheat oven to 425°. Place fillets in a 15x10x1-in. baking pan coated with cooking spray. In a small skillet, melt butter; stir in brown sugar, soy sauce, mustard, oil, pepper and salt. Brush half of the mixture over salmon., Place green beans in a large bowl; drizzle with remaining brown sugar mixture and toss to coat. Arrange green beans around fillets. Roast until fish just begins to flake easily with a fork and green beans are crisp-tender, 14-16 minutes.

TANGY ASIAN CITRUS SALMON

Steps:

• Combine soy sauce, balsamic, lemon juice, garlic, brown sugar and black pepper.
• Stir until brown sugar is dissolved.
• Place salmon filets in a baking dish and pour sauce over, top with additional fresh ground pepper if desired.
• Marinate in the refrigerator for one hour.
• Bake at 375 degrees for 15-20 minutes or until salmon flakes with a fork.
• Baste at least once with sauce while baking.
• If grilling the salmon baste with the marinade more often. The marinade can then be boiled and then served as a sauce to top the fish when done.

TRIPLE CITRUS GLAZED GRILLED SALMON

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.

GRILLED SALMON WITH TANGY CITRUS SALSA

Steps:

• Roughly chop the orange and lemon segments, retaining all of the juice that accumulates while peeling and chopping.
• Combine the citrus fruit and juice with remaining salsa ingredients and toss adjusting salt and pepper to taste; refrigerate until serving time.
• For the salmon, combine the oil, lemon juice, salt and pepper in a large bowl.
• Brush the fish with the oil mixture, broil or grill over medium-high heat, turning once, until fish flakes easily, approximately 8 minutes.
• Serve salmon topped with salsa.

SEARED SALMON WITH CITRUS AND ARUGULA SALAD

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.

TANGY ASIAN CITRUS SALMON RECIPE

Steps:

• Preheat oven to 375 In a saucepan, combine the soy sauce, balsamic vinegar, the juice from the 2 whole lemons, garlic, ginger and brown sugar. Cook at a low heat for 5 minutes, making sure the sugar has combined well with all the ingredients. Place the salmon fillets in an oven-safe dish and soak both sides with the sauce. sprinkle the black pepper on top of the fillets. Bake for 15-20 minutes until fish flakes with a fork, making sure to baste the fillets with the sauce at least once. Place the fillets on plates and drizzle with the remaining sauce; garnish the top of the fillets with pineapple slices. Serve with basmati rice.