GRILLED SALMON WITH CITRUS SALSA VERDE
Provided by Giada De Laurentiis
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
- For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
- Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.
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.
CITRUS-CURED SALMON
Now that I know how to cure salmon, I will never buy lox-style salmon again. This is great on a bagel or on brown bread with either cream cheese or creme fraiche and the usual garnishes of sliced tomato, red onion, and capers Served on a platter with additional grated citrus atop the cured salmon makes for an elegant presentation for serving a crowd. Please note, the format here does not want to accept singular "fillet" and is stating "fillets." However, a whole side of salmon fillet is used in one big piece, not several fillets. Happy Cooking!
Provided by French Terrine
Categories Breakfast
Time 30m
Yield 1 large cured fillet of salmon, 20 serving(s)
Number Of Ingredients 6
Steps:
- Wash and blot dry the salmon fillet, removing pin bones. Fillets can have skin either on or off, as the skin can be removed later.
- Because lots of fluid will be drawn off the fish while curing, using a deep platter or baking dish (large enough to accommodate the salmon fillet) is essential. Line the platter/baking dish horizontally and vertically with two pieces of plastic wrap, long enough for wrapping the salmon and overlapping the edges.
- Thoroughly combine citrus zests with salt and sugar.
- Place salmon skin side down atop the plastic wrap in the serving platter.
- Thoroughly massage the citrus/salt/sugar cure into fleshy side of fish.
- Bringing sides of plastic up, tightly seal the salmon in the plastic wrap and refrigerate for 2--3 days. (Usually two days is enough) Due to the large amount of fluid drawn out of the fish, it will become very firm. Some recipes advise weighting it down, but I have not done so.
- Once removed from the plastic wrap, thoroughly rinse cure from salmon and using a sharp knife, remove the skin.
- Wrap in plastic film again and place in freezer for 12 hours.
- Remove from freezer, unwrap from plastic film and slice thinly by holding a sharp knife almost parallel to counter, slicing on the diagonal of the fillet, almost shaving.
- Enjoy in your favorite recipe using lox-style salmon. Toss with pasta in a cream sauce, top a pizza crust and add goat cheese, dill, and scallion. Serve in hearty scooped out cucumber cups with cream cream cheese and dill. Or just enjoy plain with brown bread, butter or mayo, slivered red onion, sliced tomato, and capers.
Nutrition Facts : Calories 96.5, Fat 2, SaturatedFat 0.4, Cholesterol 20.9, Sodium 5692.9, Carbohydrate 10, Sugar 10, Protein 9.3
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 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 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.
CITRUS SALMON SALAD
Zingy grapefruit, peppery watercress and crumbly feta take this simple salmon salad from nought to tasty in less than 10 minutes
Provided by Sophie Godwin - Cookery writer
Categories Lunch, Supper
Time 10m
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/ gas 6 and roast the salmon for 8 mins. Meanwhile, segment the grapefruit and mix the juices with 2 tbsp extra virgin olive oil to make a dressing.
- Toss the watercress with the grapefruit segments, dressing and feta, and serve with the salmon, flaked into large pieces.
Nutrition Facts : Calories 570 calories, Fat 43 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 6 grams sugar, Fiber 3 grams fiber, Protein 39 grams protein, Sodium 1.5 milligram of sodium
CITRUS-MARINATED SALMON
"This is the perfect thing to make for a speedy, healthy meal. I sometimes prepare the marinade in the morning and put the salmon in when I get home from work, and within 30 minutes, they're sizzling on the grill. Add a salad and dinner's ready!" Joan Hallford, North Richland Hills, TX
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 13
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.
Nutrition Facts : Calories 351 calories, Fat 22g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 202mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 34g protein.
THE BEST CITRUS SALMON (I PROMISE!)
So refreshing and super easy! I threw it together for the first time and my tastebuds were tingling from its blast of fruity citrus! The best salmon I've ever tasted!! great summer dish for grilling too! - Usually served with steamed or stir fried, veggies and a little brown rice!
Provided by Laurenhanna
Categories Vegetable
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- preheat oven to 450f.
- line and baking sheet with foil, place salmon in center, skin down, and spread the butter over the fillet, as evenly as you can.
- sprinkle cayenne, chives, oregano, salt, & pepper, and lastly the zests, over top of the fillet.
- wrap and cover pretty tightly with foil. bake for 12- 15 min or until salmon flakes in the center. enjoy!
Nutrition Facts : Calories 185.5, Fat 9.7, SaturatedFat 4.3, Cholesterol 74.4, Sodium 262.6, Carbohydrate 0.8, Fiber 0.4, Sugar 0.1, Protein 22.8
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BEST CITRUS-ROASTED SALMON RECIPE - COUNTRY LIVING
From countryliving.com
5/5 (2)Email [email protected]Cuisine AmericanTotal Time 40 mins
- Preheat oven to 425°F. Slice 1 clementine. Arrange sliced clementine, lemon, and thyme sprigs in center of a baking sheet. Top with salmon, skin side down.
- Grate zest from 1 clementine into a measuring cup, then squeeze in juice from both remaining clementines (you should get about 1/4 cup). Add honey and whisk until dissolved. Brush salmon with half of clementine mixture, then sprinkle with fennel and thyme leaves. Season with salt and pepper. Roast 10 minutes.
- Brush salmon with remaining juice mixture. Roast until barely opaque throughout, 12 to 15 minutes.
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- Season the salmon with kosher salt and black pepper on both sides. Mix together the oregano, mint, and Aleppo chile flakes. Rub this seasoning mix over the salmon.
- Place the seasoned salmon in the baking dish over the arranged citrus slices. Top with the minced garlic, lemon juice, and drizzle with 2 to 3 tablespoons of extra virgin olive oil. Arrange the remaining citrus slices on top of the salmon and drizzle with a bit more olive oil.
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