Citrus Baked Salmon With Fingerlings Food

SHEET-PAN HARISSA SALMON WITH POTATOES AND CITRUS

Steps:

• Heat oven to 450 degrees. Lay salmon on a plate, and season with salt and pepper. In a shallow bowl, whisk together harissa, ginger, garlic, orange zest and juice. Spoon the mixture over the flesh and sides of the fish, and let marinate at room temperature.
• Meanwhile, line a sheet pan with parchment paper (or use a nonstick sheet pan). In a large bowl, toss together the potatoes and onion with the olive oil, and season well with salt and pepper. Arrange them on the sheet pan in 1 layer, leaving 4 spaces for the salmon fillets to be added later. Roast until the potatoes are beginning to brown and are almost cooked through, about 20 minutes.
• Add the salmon to the sheet pan skin-side down, and roast until the fish is opaque and cooked through and the potatoes are crisp, about 8 minutes more. Scatter cilantro and scallions over everything, and season with flaky salt.

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.

TERIYAKI ROASTED SALMON WITH ORANGES, FINGERLING POTATOES AND HARICOTS VERTS

Steps:

• Preheat oven to 400 degrees F.
• Coat a large roasting pan and large baking sheet with cooking spray.
• Season salmon with salt and pepper and place in prepared roasting pan. In a small bowl, whisk together soy sauce, molasses, brown sugar, and garlic. Pour mixture over salmon in pan. Arrange oranges over salmon, set aside.
• Arrange potatoes and haricots verts on baking sheet and spray with cooking spray. Season with salt and freshly ground black pepper.
• Roast salmon and vegetables for 20 to 25 minutes, until fish is fork-tender and potatoes are golden brown and tender. Remove from oven.
• Serve about 2/3 of the salmon, about 16 ounces or 4 fillets with all of the vegetables. Reserve remaining salmon about 8 ounces or 2 fillets for the linguine, if desired

CITRUS BAKED SALMON

Steps:

• Preheat the oven to 375 degrees F.
• In a large 9 by 13 shallow baking dish place 1 lemon slice with 1 orange slice side by side so you'll end up with 4 groups. Each salmon fillet will have its own bed of citrus. Season each fillet with salt and pepper then place each salmon fillet over the 2 slices of lemon and orange. In a small bowl mix the dill, sun-dried tomatoes and tomato oil. Divide mixture on top of the salmon fillet, then drizzle with the wine. Place the baking dish in the oven and cook for 8 to 10 minutes.