SALMON FILLETS WITH ORANGE BASIL BUTTER
Make and share this Salmon Fillets With Orange Basil Butter recipe from Food.com.
Provided by looneytunesfan
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Heat gas grill on medium-high or charcoal grill until coals are ash white.
- Combine butter, orange juice, basil and orange peel in small bowl; reserve 2 tablespoons butter mixture. Brush remaining butter mixture onto fish; sprinkle with garlic pepper.
- Place fish onto grill. Grill, turning once, until fish reaches at least 145* or edges flake easily with fork (10 to 12 minutes).
- To serve, drizzle fish with reserved butter mixture. Sprinkle with almonds and basil leaves if desired.
ORANGE BASIL SAUCE OVER SALMON FILLETS
This recipe offers a nice citrus taste to salmon. The prep time includes marinating of salmon fillets.
Provided by Audrey M
Categories High Protein
Time 52m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Spray grill with vegetable spray before starting up grill.
- Heat grill.
- While grill is heating, mix together all ingredients except salmon in a bowl; blend well.
- Pour marinate into a zip-lock bag along with thawed salmon fillets.
- Marinate for 1/2 hour.
- Place salmon on grill and cook for 8 to 12 minutes or until salmon begins to flake with a fork.
- Brush marinate on salmon while grilling.
Nutrition Facts : Calories 215.4, Fat 10.8, SaturatedFat 1.6, Cholesterol 59.4, Sodium 105.3, Carbohydrate 5.6, Fiber 0.1, Sugar 4.7, Protein 23.2
PESTO-CRUSTED SALMON FILLET WITH CITRUS-SOY SAUCE
Steps:
- Preheat oven to 350 degrees F.
- Heat a 12-inch non-stick saute pan over a high flame. Season the salmon fillets with salt and pepper. Add a small amount of oil to the pan and sear both sides of the salmon quickly, just a few seconds on each side, leaving the fish very rare. Remove the pan from the heat, and place the fish on a work surface. Wipe out the pan and reserve for later use.
- Spread a 1/4-inch layer of pesto evenly over 1 side of the fillet. Sprinkle the top of the pesto with a light, thin dusting of fresh bread crumbs. Carefully invert each fillet into the pan and place it over a medium flame. Toast the bread coating, adding tiny bits of butter to the pan that will melt into the salmon underneath. Once the bread is toasted (after about 1 minute), place the pan in the oven for about 3 minutes, just to heat the fish through.
- To serve, mound 1/6 of the spinach in the center of a warm dinner plate. Invert 1 salmon fillet onto the spinach, crust-side up, and ladle citrus soy sauce around the sides. Place 1 orange segment on top of 1 grapefruit segment in the sauce at 3 different points on the plate.
- In the bowl of a food processor place, pine nuts, garlic, salt, and pepper. Add the basil and process again. With the motor running, add the oil in a stream slowly, scraping down the sides of the bowl occasionally. Add bread crumbs a little at a time, just enough to make pesto spreadable. Process and repeat until the pesto is the right consistency. Remove from food processor and set aside until ready to use.
- In a non-reactive saucepan, saute the ginger in 1 tablespoon olive oil for 1 minute over medium heat. Add the shallot and garlic and continue cooking for 1 minute longer. Deglaze the pan with white wine, champagne vinegar, soy sauce, fish sauce, and all 3 fruit juices. Reduce the liquid volume down to 1 cup. Add the chicken stock, bring it to a boil, and cook another 3 minutes. Strain, pushing on the solids to extract as much liquid as possible, and place the liquid into a blender or food processor. With the motor running on low, add the remaining olive oil in a slow stream until all the oil is incorporated.
- Wash spinach thoroughly and drain, leaving some of the water clinging to the leaves. In a 12-inch saute pan over medium heat, saute the spinach in a small amount of olive oil until it is wilted, 1 to 2 minutes. Drain excess moisture, season with salt and pepper.
- Preheat oven at 350 degrees.
- Peel potatoes and slice thin in a criss-cross cut on the zig-zag part of the mandolin. Lay out the slices on a baking sheet. Brush with clarified butter and bake until crisp, about 12 minutes.
SALMON WITH BALSAMIC ORANGE SAUCE
Preparing this fish is so easy that you can enjoy it on busy weeknights. You will want to serve it all the time. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 11
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.
Nutrition Facts : Calories 299 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 455mg sodium, Carbohydrate 9g carbohydrate (8g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
ORANGE SALMON
Great recipe, easy to make! http://xs-recipes.blogspot.com/
Provided by xsclean
Time 20m
Yield Serves 2
Number Of Ingredients 5
Steps:
- Squeeze the orange and have ready the juice.
- Place in a pan the olive oil and let it heat for a while. If it is possible, choose to use a grill type pan (that is not with a flat surface). This will give a better look to your fillets.
- As soon as the oil is hot enough place your fillets in the pan. Let them cook for 2-3 minutes on one side and then turn it over to cook both sides. When you turn it over, season with salt and pepper and add the half portion of ginger over the two fillets.
- 2-3 minutes later pour the half of the orange juice over the two fillets and let it cook for 2-3 minutes. Then turn them over again and add the rest of the ginger and orange juice and let it cook until the juices evaporate and an orange sauce is formed.
- Garnish the dish with some rice and steamed vegetables.
- Enjoy!
GINGER AND ORANGE SAUCE FOR SALMON, HALIBUT OR VEGETABLES V L S
Entered for safekeeping. At 23 mg sodium, this Very Low Sodium sauce is suitable for congestive heart failure patients. I have been pleased with the taste of recipes in Don Gazzaniga's "The No-Salt, Lowest-Sodium Cookbook."
Provided by KateL
Categories Sauces
Time 28m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Melt butter in a medium saucepan and combine with oil.
- Add the ginger and garlic and saute for 1-2 minutes.
- Stir or whisk in the flour and cook for 3-4 minutes.
- Slowly add the milk, still whisking.
- Cook over lowest heat for 5 minutes.
- Add the orange juice, zest, and pepper to taste.
- Cook for another 10 minutes, stirring occasionally.
Nutrition Facts : Calories 161, Fat 11.5, SaturatedFat 3.8, Cholesterol 12.7, Sodium 22.9, Carbohydrate 12.4, Fiber 0.4, Sugar 5.6, Protein 2.6
POACHED SALMON WITH PINK GRAPEFRUIT & BASIL SAUCE
Gordon Ramsay helps you to prepare a wonderfully chic poached salmon dinner dish
Provided by Gordon Ramsay
Categories Dinner, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Top and tail the grapefruit, then slice off the peel and pith. Cut through the membranes to release fine segments. Catch these in a bowl, along with any juice. Stir the segments into the hollandaise along with a few tbsp of juice and the basil. Set aside.
- Boil 1 litre water in a wide shallow pan with the herbs, onion, vinegar and seasoning for 5 mins. Put in the salmon, pour over extra water to cover and poach gently until just firm, about 7 mins. Remove and drain, then place on plates. Spoon over the sauce and serve with a green salad and potatoes.
Nutrition Facts : Calories 735 calories, Fat 68 grams fat, SaturatedFat 36 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 0.17 milligram of sodium
SEARED SALMON WITH ORANGE GLAZE
Provided by Andrew Weil, M.D.
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F.
- Sear the fish fillets in the sesame oil in a large, very hot skillet for 1 minute on each side. You should hear the fish sizzle. Remove fillets from the heat and transfer them to a glass baking dish or baking pan. Drizzle the soy sauce and the wine over them and bake them for 10 minutes. Remove them from the oven.
- Meanwhile, heat the orange juice, zest, sherry and ginger together in a small saucepan over medium-high heat until reduced by half. Add the orange slices, and stir once or twice, until the sauce becomes thick. Remove from heat, drizzle the sauce over the fish, and serve.
BEST EVER SALMON SAUCE
I'm originally from the Pacific Northwest and consider myself a salmon purest. This is the ONLY sauce I will EVER serve with my very favorite fish.
Provided by tealdawg
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 15m
Yield 8
Number Of Ingredients 6
Steps:
- Heat butter, soy sauce, mustard, garlic, ketchup, and Worcestershire sauce in a saucepan over medium heat until butter is melted and sauce comes to a gentle simmer, about 10 minutes. Serve warm.
Nutrition Facts : Calories 215 calories, Carbohydrate 2.2 g, Cholesterol 61 mg, Fat 23 g, Fiber 0.1 g, Protein 0.8 g, SaturatedFat 14.6 g, Sodium 729.2 mg, Sugar 0.5 g
ORANGE SAUCE
I love the orange sauce from my local Chinese take away (usually Chicken with Orange Sauce), so I kindly asked them how they made it! Its so simply to make and has a strong sweet orange taste and is perfect for coating pieces of chicken and other meats or to be used as a sweet dip.
Provided by Silverwolla
Categories Salad Dressings
Time 10m
Yield 2-4 serving(s)
Number Of Ingredients 4
Steps:
- Firstly, pour the 200ml of orange juice into a pan and put it on a low heat.
- Using a cup, pour in the tablespoon of cornflour and the 50ml of orange juice and stir / mix them together until you have a cream texture liquid and make sure there are no lumps.
- Using a whisk, slowly pour in the cornflour and orange mix into the pan with the 200ml of orange juice and slowly steer.
- You will notice after a few minutes, the sauce becomes thicker and starts to bubble. Do not let it over heat! Once the sauce is at a thick texture, turn off the heat and serve onto your dish. If you think your sauce is not thick enough, repeat the cornflour and 50ml of orange juice again remembering to steer and keep the pan on a low heat.
Nutrition Facts : Calories 88.7, Fat 0.4, SaturatedFat 0.1, Sodium 1.5, Carbohydrate 20.7, Fiber 0.5, Sugar 15.3, Protein 1.2
CREAMY BASIL SAUCE
No actual cream is used. This is very nice over pasta. If you want you can also add some smoked salmon or chunks of tunafish.
Provided by Chef Dudo
Categories Cheese
Time 20m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Melt margarine in sauce pan and saute garlic for 1 minute.
- At low temperature add flour.
- Stir to make a paste.
- Slowly add milk to paste until you achieve an even consistency.
- Add salt, basil, parmesan or pecorino and pepper to sauce and cook over low heat until you reach a desired thickness.
- Pour over freshly cooked pasta.
Nutrition Facts : Calories 209.1, Fat 13.8, SaturatedFat 5.9, Cholesterol 28.1, Sodium 463.5, Carbohydrate 11.7, Fiber 0.6, Sugar 0.2, Protein 9.8
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- Place fish onto grill. Grill, turning once, 10-12 minutes or until internal temperature of fish reaches at least 145°F and edges flake easily with fork.
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