Citrus Glazed Grilled Salmon Food

CITRUS-GLAZED GRILLED SALMON

Steps:

• Heat gas or charcoal grill. In small bowl, combine marmalade, lemon juice and basil; mix well. Spray skin side of salmon with nonstick cooking spray. Turn salmon over; sprinkle with garlic-pepper blend and salt.
• When grill is heated, place salmon, skin side down, on gas grill over medium-low heat or on charcoal grill 4 to 6 inches from medium-low coals. Cook 12 to 17 minutes or until fish flakes easily with fork, brushing with marmalade mixture during last 8 to 10 minutes of cooking time.

GRILLED CITRUS SALMON

Steps:

• Combine the first seven ingredients in a jar with a tight-fitting lid; shake well. Grill salmon over medium heat, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste every 5 minutes with citrus mixture. Garnish with orange or lemon slices if desired.

CITRUS GLAZED SALMON

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.

GRILLED CITRUS SALMON & ASPARAGUS RECIPE BY TASTY

Steps:

• In a resealable bag or dish, add salmon, olive oil, salt, pepper, juice of one lemon, minced garlic, one thyme sprig, and one rosemary sprig.
• Seal, mix marinade around, being careful not to bruise the fish, and allow to marinate in the refrigerator for at least one hour.
• Preheat only half of the grill to medium-high heat for indirect grilling.
• Slice the two remaining lemons horizontally, so that you get six slices of lemon from each one, excluding the top and bottom.
• Bend each piece of asparagus until the woody end snaps off and discard it.
• Oil the grill with olive oil and place lemon slices over indirect heat (the side of the grill where the burners are not on).
• Lay salmon on top of the lemon slices and top with a sprig of rosemary on each fillet. Close the cover and grill for 20 minutes.
• Place the asparagus spears on the grill and brush with olive oil. Grill for 5 additional minutes.
• Sprinkle with parsley and serve.
• Enjoy!

GRILLED SALMON WITH A CITRUS-BALSAMIC GLAZE

Steps:

• Citrus-Balsamic Glaze: Add balsamic vinegar, wine, lemon juice, brown sugar, and freshly ground black pepper (to taste) to a small saucepan and bring to a boil.
• Cook over high heat until mixture thickens, about 3 to 4 minutes.
• Salmon: Remove any bones from the salmon.
• Brush with olive oil and season lightly with salt and pepper.
• Grill salmon over moderately hot coals on both sides until just cooked through.
• Place on warm plates, drizzle glaze over and serve immediately.

CITRUS GRILLED SALMON

Steps:

• Preheat oven to 375 degrees.
• Spray a 9" x 9" x 2" pan with cooking spray.
• Lay fish in pan. Coat each fillet with Mrs. Dash Lemon Peper Blend.
• Alternate slices of lemon and orage on top of fish. Sprinkle with wine.
• Place in oven for 5 minutes. Lower heat to 325 degrees and continue to cook for 5 minutes or until fish flakes. Rest 3-4 minutes before serving.

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.

GRILLED SALMON WITH CITRUS SAUCE

Steps:

• Heat grill to medium-high. Rub 4 skinless salmon fillets (6 ounces each) with 1 teaspoon olive oil. Sprinkle with 1/2 teaspoon ground coriander; season with coarse salt and ground pepper.
• Lightly oil grates; place salmon, skinned side up, on grill. Cover grill; cook 5 minutes. Turn fillets; cover, and cook until opaque throughout and flaky, about 4 minutes more. Serve salmon drizzled with Citrus Sauce.

CITRUS GRILLED SALMON

Steps:

• In a small bowl, combine the first five ingredients. Pour 2/3 cup into a large bowl; add salmon. Turn to coat; cover and refrigerate for at least 2 hours. Cover and refrigerate remaining marinade., Drain and discard marinade. Place salmon skin side down on a lightly oiled grill rack. , Grill, covered, over medium heat or broil 4 in. from the heat for 5 minutes. Spoon reserved marinade over salmon. Grill or broil 10-15 minutes longer or until the salmon flakes easily with a fork, basting occasionally.

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.

GRILLED CITRUS SALMON

Steps:

• In a blender blend citrus juices and marmalade until combined well. Pour 1/2 cup juice mixture into a bowl and stir in sugar until sugar is dissolved. Reserve juice mixture in bowl.
• Add onion and gingerroot to juice mixture in blender and purée until smooth. Transfer mixture to a shallow baking dish just large enough to hold salmon in one layer and stir in coriander. Arrange salmon, skin side up, in baking dish. Marinate salmon, covered and chilled, 1 hour.
• Prepare grill.
• Remove salmon from marinade and discard marinade. Pat salmon dry. Season salmon with salt and pepper and grill, skin side down, on an oiled rack set 5 to 6 inches over glowing coals 4 minutes. Put lid on grill and grill salmon until just cooked through, 3 to 4 minutes more. (Alternatively, salmon may be grilled in a hot well-seasoned ridged grill pan with a lid over moderate heat.) Carefully transfer salmon with a metal spatula to a platter and remove skin.
• Pour reserved juice mixture over salmon and serve with grilled mango.