Citrus Baked Salmon Food

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.

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.

SWEET CITRUS BAKED SALMON

Steps:

• Cut the lemon, blood orange, and naval orange into halves. Cut 1 half into slices and juice the other half of each.
• Whisk lemon juice, blood orange juice, and navel orange juice together in a bowl with the brown sugar until dissolved.
• Season salmon fillets with salt, pepper, and garlic salt. Poke holes into each fillet about 2 inches apart using a fork. Place salmon in a resealable plastic bag and pour juice marinade into bag; coat with the marinade, squeeze out excess air, and seal the bag. Marinate salmon in the refrigerator, at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Place salmon, skin-side down, into a baking dish. Drizzle marinade and champagne over salmon and sprinkle with dill. Arrange lemon, blood orange, and navel orange slices over salmon.
• Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, about 20 minutes.

CITRUS & FRESH HERB ROASTED SALMON

Steps:

• Preheat oven to 300 degrees.
• Dry salmon with a paper town, season both sides with salt and pepper and place on a large baking dish.
• Decorate salmon with citrus slices, onion rings, sliced garlic, herb sprig and half of the fresh herbs. I have way too much fun with this part and hope you do too.
• Drizzle salmon and all the fixings with olive oil. Season with a bit more salt and pepper.
• Bake 25-35 minutes, until salmon is just barely cooking through and turning opaque around the edges. Exact cooking time will depend on the thickness of your cut.
• Transfer salmon to a serving platter (or enjoy straight from baking dish but may want to pour some of the olive oil out if you choose to do so).
• Sprinkle the remaining half of the fresh herbs on top and enjoy.

STICKY CITRUS & MUSTARD GLAZED SALMON

Steps:

• Heat oven to 180C/160C fan/gas 4. Pour the citrus juice, honey and mustard into a saucepan and boil rapidly until reduced to a sticky sauce.
• Arrange the sliced fruit in the bottom of a casserole dish and scatter it with half the dill. Season the salmon fillet and put it on top of the fruit, then brush with the sticky sauce. Bake for 20 mins until the salmon is cooked though. Scatter with more dill before serving.

BAKED CITRUS SALMON

Steps:

• Add the olive oil, Cajun seasoning, and pomegranate syrup to a small bowl. Mix until even and set aside.
• Place the citrus slices on the bottom of a baking tray. Season with fresh thyme to taste and add the salmon fillet on top.
• Drizzle with pomegranate dressing, season with salt and pepper and top with more fresh thyme. Bake for 15 minutes at 350⁰F/175⁰C.
• Serve the salmon on a bed of baked citrus slices. Garnish with lime wedges and more thyme, if you want.

CITRUS SALMON

Steps:

• Mix first 3 ingredients until blended; pour over fish in shallow dish. Turn to evenly coat both sides of each fillet.
• Refrigerate 1 hour to marinate.
• Heat greased grill to medium heat. Drain fish; discard marinade.
• Grill fish 6 min. on each side or until fish flakes easily with fork.

CITRUS BAKED SALMON

Steps:

• Place the salmon on heavy duty aluminum foil and dot the filet with the garlic butter.
• Sprinkle the citrus grill seasoning over all.
• Fold over aluminum foil and seal ends tightly and bake at 375 for 25-30 minutes, or until salmon flakes.

HEALTHY CITRUS BAKED SALMON

Steps:

• Preheat the oven to 400°F
• Place the rice into a large saucepan with 1 cup of cold water. Bring to the boil over a high heat and leave to simmer for 20 minutes or until tender. Remove from the heat, season with sea salt to taste, and cover with the lid. Leave to stand for 10 minutes.
• Meanwhile, in a large shallow baking dish, place one lemon slice and one orange slice, just overlapping, next to each other. Repeat with the other two slices.
• Sit each salmon fillet on its own bed of citrus. Season each fillet with salt and pepper.
• In a small bowl mix the dill, sun-dried tomatoes and tomato oil together. Spoon the mixture over the top of the salmon fillets. Drizzle with the wine.
• Place the baking dish into the oven and cook for 8 - 10 minutes or until the salmon is opaque.
• Serve drizzled with the cooking juices and the prepared rice.