Citrus Marinated Salmon Food

CITRUS-MARINATED SALMON

Steps:

• In a large resealable plastic bag, combine the first 12 ingredients. Add the salmon; seal bag and turn to coat. Refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork.

ASIAN CITRUS MARINATED SALMON, LOW FAT

Steps:

• With a spoon mix together soy sauce, juices, mustard and spice powder in a shallow dish or pan.
• Add salmon and turn to coat all sides; cover and refrigerate for 1 hour.
• Bring salmon back to room temperature and preheat broiler.
• Remove salmon from the marinade and pat dry with paper towels.
• Brush sides and tops of fillets with sesame oil and place on broiler pan; broiler 4 inches from heat until fish is cooked through, about 5 minutes (you might want to spray your broiler pan w/cooking spray).
• While fish is broiling heat a small skillet over medium-high heat until hot; Add sesame seeds and, stirring constantly, toast just until golden -be careful, seeds can go from golden to burnt in a flash.
• Remove skin from salmon, transfer to serving plates and garnish each with toasted sesame seeds.

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.

GRILLED SALMON WITH CITRUS DILL MARINADE

Steps:

• Mix all ingredients together and put into large ziploc bag.
• Add salmon and toss well to coat.
• Marinate about 30 minutes.
• Grill salmon over med. heat about 7-8 minute per done or until salmon flakes with fork.

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.

MISO-MARINATED SALMON WITH CITRUS AND SHIITAKES

Steps:

• Marinate salmon:
• Line a large shallow (1-inch-deep) baking pan with plastic wrap and arrange salmon fillets, skin sides down, in it. Stir together miso and sake and spread over flesh sides of salmon to completely cover. Cover with plastic wrap and chill 24 to 48 hours.
• Make shiitakes with citrus zests:
• Heat 3 tablespoons oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then saut shiitakes with salt to taste, stirring occasionally, until golden brown and nearly dry, 15 to 20 minutes. Transfer to paper towels.
• While mushrooms are cooking, remove zest from navel oranges and lemons in long, thin strips, preferably with a 5-holed citrus zester.
• Heat remaining 1/2 cup oil in a 10-inch skillet over moderately low heat until hot and cook zests in 4 batches, stirring frequently, until curly and crisp, about 1 minute.
• Transfer to paper towels with mushrooms. When mushrooms and zests are cool, transfer to a bowl. Just before serving, toss together with cilantro and chives.
• Roast salmon:
• Preheat oven to 500°F.
• Gently scrape miso from salmon with a rubber spatula and discard miso. Arrange salmon fillets, skin sides down, in 2 well-greased large shallow (1-inch-deep) baking pans (tail ends may hang over ends of pans slightly). Roast salmon in upper and lower thirds of oven, switching position of pans after 10 minutes, until edges begin to brown and salmon is just cooked through, 15 to 20 minutes total.
• Transfer each salmon fillet to a platter using 2 large metal spatulas. (If fillets break as you're transferring them, simply piece them together on the platter.) Pour orange and lemon juices over salmon and sprinkle with shiitake mixture.

SALMON IN A SOY & HONEY MARINADE

Steps:

• Mix together soy sauce, honey, ginger, garlic spring onions and lime juice - taste to your liking and season with black pepper.
• Rinse the fish with clean water and gently pat dry with kitchen paper.
• Pour the sauce over the fish in a large bowl, making sure the fillets are covered. Seal the bowl with cling film and leave to marinade in the fridge for 20 minutes.
• Once marinaded, loosely wrap the fish in individual foil parcels with a couple of spoonfuls of the marinade, leaving a 1 inch gap in the top of the foil.
• Place on a tray in a pre-heated oven at around 160°C for 15-20 minutes. Pour the remaining marinade into the parcels half way through cooking. Meanwhile, cook your rice or noodles.
• Serve with vegetables such as broccoli, green beans or red peppers. Unwrap the parcels and use a flat utensil to lift the fish out and place onto your plate.
• Sprinkle the fish with sesame seeds and fresh chopped spring onion to garnish.