Honey Orange Glazed Salmon Food

HONEY ORANGE GLAZED SALMON

Steps:

• Melt butter in a large skillet over medium high heat. Sear salmon (skin-side down) for 4 minutes, then flip and sear further for 3 minutes.
• Add the garlic and ginger and cook until fragrant, about 30 seconds. Pour in the orange juice and cook further for 1 minute. Move the salmon to the sides of the pan and add soy sauce and honey. Stir to combine.
• Bring to a gentle simmer until it becomes a sticky syrup, about 40 seconds to 1 minute. Coat the salmon in the sauce evenly. Remove from the heat. Garnish with scallions.
• Serve immediately with steamed rice or veggies. Enjoy!

CRISPY HONEY ORANGE GLAZED SALMON

Steps:

• Heat butter (or oil) in a pan or skillet over medium-high heat. Sear salmon skin-side up for 3-4 minutes. Flip and sear for 2 minutes.
• Pour in the orange juice and allow to reduce to half the quantity (it takes about 1 minute to reduce down if your pan is hot enough). Add the garlic and cook until fragrant (30 seconds). Move the salmon to the sides of the pan and add in the honey and soy sauce, stirring well to combine all of the flavours together.
• Bring to a simmer until reduced to a nice syrup (this takes about another 30 seconds to 1 minute), and move the salmon around in the sauce to evenly coat. Remove from heat once the salmon is cooked to your liking.
• Season with salt and pepper to your tastes. Drizzle with the sauce to serve. Best served over rice, noodles, steamed vegetables or with a salad.

ORANGE SOY-GLAZED SALMON

Steps:

• Mix orange juice, honey, soy sauce, lemon juice, and ginger together in a small bowl.
• Place salmon in a shallow dish. Pour all but 3 tablespoons of the orange juice mixture on top. Reserve remaining mixture in the bowl. Let salmon marinate at room temperature for 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C).
• Transfer salmon to a baking dish lined with aluminum foil; pat dry with paper towels. Discard marinade. Spoon 1 tablespoon of reserved orange juice mixture over salmon; season with salt and pepper. Drizzle olive oil on top.
• Bake in the preheated oven until heated through, about 6 minutes. Spoon remaining 2 tablespoons orange juice mixture over salmon. Continue baking until flesh flakes easily with a fork, 6 to 9 minutes more. Serve with lemon wedges.

HONEY-ORANGE MARINATED SALMON

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add salmon. Seal bag and turn to coat; refrigerate for 1 hour, turning several times., Line an 8-in. square baking dish with foil; coat the foil with cooking spray. Drain and discard marinade. Place salmon in prepared pan. Bake at 350° for 30-40 minutes or until fish flakes easily with a fork.

ORANGE GLAZED SALMON

Steps:

• Place oven rack in center of oven. Preheat broiler to high. In a small skillet over medium-high heat, stir together orange juice, brown sugar and garlic. Bring to a boil and cook until thickened and glossy, 4-5 minutes. Cool to room temperature; stir in sauce.
• Arrange fish on a broiling pan on a rack over a rimmed baking sheet. Sprinkle with salt and pepper. Brush liberally with some of the sauce. Broil, basting twice with sauce, until fish flakes easily with a fork, 8-10 minutes. Garnish with green onions.

THE BEST HONEY-GLAZED SALMON

Steps:

• Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil. Spray the foil with cooking spray if you plan on eating the salmon skin. (If you do not plan on eating the skin, you can skip this step.) Place the salmon fillets, skin-side down, onto the prepared baking sheet.
• Whisk together the honey, lime zest, and juice in a small bowl. Remove 2 tablespoons of the mixture to another small bowl and set aside. Brush the remaining honey-lime mixture over top of the salmon fillets.
• Combine the brown sugar, cumin, paprika, garlic, 2 teaspoons salt and a few grinds of pepper in a medium bowl. Press the brown sugar mixture all over the salmon (about 1 heaping teaspoon on each portion). Crimp all 4 sides of the foil to create a border around the salmon to help collect the juices so they don't spread and burn. Bake until the glaze is shiny and turning golden in some spots, and the salmon is firm and flakes easily when pressed, 10 to 12 minutes.
• Drizzle the reserved honey-lime mixture over top of the salmon just before serving.

HONEY ORANGE GLAZED SALMON WITH ORANGE ALMOND COUSCOUS

Steps:

• 1. Prepare salmon by removing skin and bones (if attached) and cutting into 4 to 6 fillets. Season with salt and pepper on both sides.
• 2. Whisk together all salad dressing ingredients in a medium bowl and set aside.
• 3. In medium saucepan, combine orange juice, honey and ginger root and bring to a simmer. Reduce by half, remove ginger, and set aside.
• 4. In another medium saucepan, bring water to a boil. Add couscous and 1 tbsp of olive oil, stir and remove from the heat. Let stand 10 minutes. Fluff with a fork and set aside to cool in a large bowl.
• 5. Once cooled, add arugula, green onion and almonds. Toss salad with dressing.
• 6. Coat large frying pan with 1 to 2 tbsp of olive oil over medium-high heat. Place salmon fillets in the pan. Cook until golden brown on one side, 3 to 4 minutes, then flip. Immediately add orange sauce to the pan. Spoon it over the fillets to make a glaze while cooking for an additional 3 to 4 minutes or until salmon is done.
• 7. Serve glazed salmon over couscous salad and enjoy.