CITRUS SALMON SKEWERS
Salmon is the perfect fast food, since it can be on the table in a matter of minutes. Here, Ree cuts it into chunks and threads it onto skewers to further speed up the cooking time. Salmon also works well with a marinade and will easily absorb your favorite flavors.
Provided by Ree Drummond : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Set the oven to broil. Line a half-sheet pan (13-by-18 inches) with foil.
- Combine the citrus zests, juices, parsley, dill, paprika, garlic, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl. While stirring, add the olive oil until combined; set aside.
- Add the salmon to a separate bowl. Pour half of the sauce mixture over the salmon, tossing to completely coat it. Thread the salmon onto four 15-inch metal skewers. Sprinkle lightly with salt.
- Add the salmon skewers to the sheet pan crosswise, allowing the skewers to hang off the edges and keeping the salmon from touching the pan.
- Broil until the edges of the salmon become golden and it is cooked through (no need to turn), 7 to 8 minutes. Transfer to a bed of arugula.
- While the salmon rests, spread the Greek yogurt in a shallow bowl. Top with the remaining sauce mixture.
- Garnish the salmon with more parsley and dill. Serve with the Greek yogurt on the side.
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.
CITRUS SALMON LOLLIPUFFS
These looked so nice and so easy that I decided to post it before I forgot about it. Thawing time is 40 minutes - if salmon is frozen and for the puffed pastry. Original recipe on pepperidgefarm.com newsletter - 12/02/2009 a fun serving idea, cut oranges, lemons or limes in half and place cut side down on platter and arrange them nicely. Then stick lollipuff skewers into each half.
Provided by Manami
Categories < 60 Mins
Time 40m
Yield 32 serving(s)
Number Of Ingredients 7
Steps:
- Heat the oven to 400°F
- Place the salmon into a medium bowl.
- Add the lemon juice and 2 tablespoons teriyaki sauce and toss to coat.
- Unfold the pastry sheets on a lightly floured surface.
- Cut each pastry sheet into 16 (1/2-inch wide) strips crosswise, making 32 in all.
- Cut each strip in half crosswise, making 64 in all.
- Place 2 strips on a baking sheet to form a cross shape.
- Repeat with remaining strips.
- Place 1 piece salmon in the center of each pastry cross.
- Fold the ends of the pastry cross over the filling and press to seal.
- Turn the pastries seam-side down on the baking sheets.
- Bake for 20 minutes or until the pastries are golden brown.
- Stir the marmalade, remaining teriyaki sauce and red pepper flakes in a small bowl.
- Serve the pastries on 3-inch wooden skewers with the marmalade mixture for dipping.
- Enjoy!
Nutrition Facts : Calories 110.9, Fat 6.3, SaturatedFat 1.6, Cholesterol 7.4, Sodium 114.2, Carbohydrate 9.5, Fiber 0.3, Sugar 2.4, Protein 4.1
TRIPLE CITRUS GLAZED GRILLED SALMON
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
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.
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