Citrus Spice Glazed Salmon Food

CITRUS-SPICE GLAZED SALMON

Steps:

• Line a baking sheet with foil; grease foil. Place salmon on the baking sheet., Place marmalade in a small microwave-safe bowl. Microwave until warmed, about 10 seconds. Stir in the soy sauce, five-spice powder, salt and ginger. Spoon over salmon., Bake, uncovered, at 350° until fish flakes easily with a fork, 15-20 minutes.

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-GLAZED SALMON

Steps:

• Preheat oven to 450 degree F.
• Rinse fish; pat dry with paper towels.
• Measure the thickest portion of the fillet.
• Season salmon with salt and pepper. Place in a shallow baking pan; set aside.
• In a small bowl stir together marmalade, green onions, garlic, wine, ginger, mustard, cayenne pepper, and five-spice powder. Spoon mixture over salmon.
• Bake, uncovered, for 6 to 12 minutes per 1/2-inch thickness or until salmon flakes easily when tested with a fork. (have gotten varied responses on how long this takes, so definitely test it!)
• Transfer fish and glaze to a serving dish with a lip.
• Sprinkle with almonds.
• Serve with steamed asparagus, if desired.

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.

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.

SALMON WITH CITRUS-CHILE SAUCE

Steps:

• Pulse jalapeños, garlic, and a pinch of salt in a food processor to a coarse paste (you can also smash with a mortar and pestle or finely chop jalapeños and garlic on a cutting board, sprinkle with a pinch of salt, and crush with the side of a chef's knife).
• Transfer paste to a small bowl and add grapefruit zest, honey, and 2 Tbsp. oil; toss to combine. Set sauce aside.
• Heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Add broccolini and cook, tossing occasionally, until crisp-tender and charred in spots, about 5 minutes. Divide among plates.
• Heat remaining 2 Tbsp. oil in same skillet over medium. Season salmon with salt and cook, skin side down, until skin is browned and crisp, 6-8 minutes. Turn and cook on flesh side just until cooked through, about 1 minute.
• Add endive to broccolini on plates; season with salt. Set salmon on top. Stir grapefruit juice and vinegar into reserved sauce and spoon over salmon and vegetables. Sprinkle with sesame seeds.

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 GLAZED SALMON

Steps:

• Combine the grapefruit juice, orange juice, vinegar and brown sugar in a pan. Simmer for 15mins until glaze is reduced by half.
• Season salmon and grill skin side down for 5 mins, then brush with glaze and grill a further 1-2 minutes.
• Serve with a green salad.