Orange Balsamic Glazed Salmon Food

BALSAMIC ORANGE GLAZED SALMON

Steps:

• 1. Preheat oven to 400° 2. Line a rimmed baking sheet with foil; brush with olive oil. Place salmon on baking sheet. 3. In a small bowl, whisk together balsamic vinegar, olive oil, orange juice, minced onion, fresh thyme, and salt. Spoon over salmon. 5. Garnish with orange slices. 6. Bake at 400° for 10 minutes, then broil for an additional 5 minutes. *Salmon will flake be opaque and flake easily when done.

BALSAMIC ORANGE SALMON

Steps:

• In a small bowl, combine the zest, vinegar, honey and salt. Spread over salmon. Tuck any thin parts of salmon under fillets for even cooking. Place in a Ziploc® Zip 'n Steam™ Bag, with thicker portions toward outer edges of bag. Seal bag. , Microwave on high for 3-1/2 minutes or until salmon flakes easily with a fork. If needed, microwave at 30-second intervals until salmon tests done. Let stand for 1 minute before handling. , Meanwhile, for dipping sauce, combine the orange juice, balsamic vinegar,honey and salt. Carefully open bag. Use spatula to remove salmon from bag. Garnish with green onions and orange slices if desired. Serve with dipping sauce.

SALMON WITH BALSAMIC ORANGE SAUCE

Steps:

• Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan. In a small bowl, mix orange zest, vinegar, honey and salt; spread over fillets., Roast 15-18 minutes or until fish just begins to flake easily with a fork. Meanwhile, in a small saucepan, mix cornstarch and orange juice. Bring to a boil; cook and stir 1 minute or until thickened. Stir in honey, vinegar and salt; serve with salmon.

ORANGE BALSAMIC GLAZED SALMON

Steps:

• Combine 1/4 cup Marie's Balsamic Vinaigrette, pepper, honey, and orange liqueur to make glaze. Zest orange and add to the glaze.
• Slice peel off orange, removing all of white pith. Slice oranges into rounds, then into quarters. Reserve.
• Preheat the oven's broiler. Cover a broiler pan with nonstick foil. Sprinkle salmon with salt. Broil salmon, brushing often with glaze until cooked, about 8 minutes. Do not turn.
• Toss spring mix with asparagus, fennel, and remaining 1/2 cup Marie's Balsamic Vinaigrette. Divide among 4 plates and top with salmon. Garnish salads with orange pieces and Parmesan.

BALSAMIC-GLAZED SALMON

Steps:

• For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.
• For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes.
• For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper.
• Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.

ORANGE GLAZED SALMON

Steps:

• Rinse salmon fillet under cold water and pat dry with paper towels. Cut into 6 serving portions and place salmon fillets in a large zip-top bag; set aside.
• In a small bowl stir together remaining ingredients. Pour into zip-top bag. Squeeze air from bag and seal. Marinate in refrigerator for 1 to 2 hours.
• Remove salmon from refrigerator 30 minutes before cooking, and bring to room temperature.
• Light broiler and line baking sheet or broiler pan with aluminum foil.
• Remove salmon from marinade and place on baking sheet. Discard marinade. Broil salmon 6 to 8 inches from heat source for 6 to 8 minutes or until cooked through. Do not overcook.
• Serve immediately.

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.

ROASTED SALMON WITH ORANGE-GINGER GLAZE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place orange juice in a small saucepan over medium low heat. Cook and stir 10 to 15 minutes, until reduced by about 1/2 and thickened. Remove from heat, and allow to cool.
• Stir balsamic vinegar and ginger root into orange juice.
• Line a medium baking dish with parchment paper. Place salmon fillet on paper, skin side down. Season with salt and pepper. Cover with 1/2 the orange juice mixture.
• Bake salmon in the preheated oven 10 to 15 minutes. Brush with remaining marinade, and continue baking 10 to 15 minutes, until easily flaked with a fork.

BALSAMIC-GLAZED SALMON FILLETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
• Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
• Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
• Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

SALMON STEAK WITH ORANGE-BALSAMIC GLAZE

Steps:

• Place first 7 ingredients in a large sealable plastic bag. Shake well. Add salmon and refrigerate 30 minutes to 1 hour. Remove steaks from marinade and pat dry with a paper towel. Coat grill with cooking spray and heat on high. Grill steaks, turning once halfway through, until no longer translucent in the center, about 4 minutes per 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.

SEARED SALMON WITH BALSAMIC GLAZE

Steps:

• Stir together vinegar, water, lemon juice, and brown sugar in a small bowl. Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat but not smoking. Increase heat to high, add salmon skin side up, and sear until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4 minutes more. Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes. Spoon glaze over salmon.

BALSAMIC MAPLE GLAZE SALMON

Steps:

• Combine grapefruit (orange) juice, maple syrup, balsamic vinegar and garlic in a saucepan over medium high heat.
• Bring to a boil and cook 5-6 minutes.
• Stir in oil.
• Season salmon with salt and pepper to taste.
• Brush generously with glaze and grill or broil 10 minutes, occasionally brushing with glaze.

ORANGE-CAJUN GLAZED SALMON

Steps:

• Check salmon for pin bones and remove.
• Combine cajun spices, sugar, and salt in a small bowl.
• Rub over all surfaces of fillets.
• Saute fillet in oil in a large nonstick skillet over medium-high heat for 3-4 minutes.
• Turn and saute an additional 2-3 minutes.
• Blend marmalade and lime juice; swirl in pan until melted.
• Carefully turn fish to glaze on all sides.
• Fish is done when it begins to flake when tested with a fork.
• Serve with lime wedges.

ORANGE BALSAMIC GLAZE

Steps:

• Heat butter in a 3-quart heavy saucepan over moderate heat until foam subsides, then cook shallot, stirring, until golden brown, about 5 minutes. Stir in remaining ingredients and simmer briskly, uncovered, stirring occasionally, until thickened and reduced to about 2 1/4 cups, about 25 minutes.

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.