ORANGE-ROSEMARY GLAZED SALMON
Perfectly pan seared salmon fillets covered with a bright and zesty orange pan sauce. Quick and easy enough for weeknights yet delicious enough to serve to guests on the weekend. Everyone will love this new twist on salmon!
Provided by Jaclyn
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Heat olive oil in a large non-stick saute pan or skillet over medium-high heat.
- Season both sides of salmon with salt and pepper.
- Add salmon and to pan and cooked until browned on both sides and cooked through, about 3 - 4 minutes per side. Transfer salmon to a plate while leaving oil in pan.
- Add garlic and rosemary to pan and saute 20 seconds, then add 1/4 cup chicken broth and simmer until mostly reduced.
- Stir in orange zest, orange juice, lemon juice and honey. In a small bowl whisk together remaining 1 Tbsp chicken broth with cornstarch.
- Pour into pan, season sauce with salt and pepper to taste then bring to a boil and allow to boil 1 minute, stirring constantly.
- Return salmon to pan, spoon sauce over salmon.
- Recipe source: Cooking Classy
Nutrition Facts : Calories 314 kcal, Carbohydrate 13 g, Protein 34 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 93 mg, Sodium 144 mg, Sugar 10 g, ServingSize 1 serving
ROSEMARY DIJON BRISKET WITH AU GRATIN POTATOES
Provided by Food Network
Time 14h35m
Yield 25 to 30 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 225 degrees F.
- Trim brisket fat cap to approximately 1/4-inch. Sprinkle salt and pepper over brisket and rub in. Add regular and whole-grain Dijon and rub evenly over brisket, coating entire surface. Sprinkle with chopped rosemary, parsley, garlic and onion powder, evenly distributing over the surface of the brisket.
- Place brisket in a deep roasting pan. Pour vinegar, lemon juice and 1/2 cup water into pan. Place whole rosemary on top of brisket and tent pan with parchment paper and foil. Roast for 14 hours. Drain liquid, then slice brisket to desired thickness. Serve with Au Gratin Potatoes.
- Slice potatoes thinly, approximately 1/4-inch wide. Place in a bowl of cold water, fully submerged, and keep in the refrigerator for approximately 2 hours. Remove from refrigerator, drain, and pat dry.
- Preheat the oven to 375 degrees F.
- Mix together sliced potatoes, coconut milk, margarine, thyme, salt and pepper in a large mixing bowl. Layer in an 8-inch square greased pan. Cover with parchment and foil, then bake 30 to 35 minutes. Remove parchment and foil and continue to bake until golden brown, approximately 10 minutes.
PAN-SEARED PORK TENDERLOIN WITH ROSEMARY BALSAMIC AND ORANGE SAUCE
Steps:
- Preheat the oven to 375 degrees F.
- Mix 3 tablespoons olive oil, freshly ground black pepper, salt, orange zest, and minced rosemary in a small bowl. Rub the oil mixture all over the trimmed pork tenderloins and place them in a large baking dish. Cover and let the pork marinate 20 minutes.
- Heat the remaining 3 tablespoons oil in a large skillet over medium-high heat. Add the pork and sear, cooking until browned on all sides. Remove the pork tenderloins from the skillet and place into an oven-safe dish; cover. Roast the pork until a meat thermometer inserted into the thickest part of the meat reads about 145 degrees F, about 15 minutes.
- For the pan sauce: Pour off the majority of the cooking fat leaving any browned bits in the pan. Heat the pan over medium-high heat and add the shallot and the wine. Continue cooking until most of the wine has cooked off, scraping the browned bits off the bottom of the pan.
- Add the broth and continue cooking until the sauce has reduced by half. Remove from the heat. Stir in the butter, one piece at a time, until fully incorporated.
- Stir in the balsamic vinegar, rosemary, orange zest, salt, and pepper, to taste. Let the pork rest for 10 minutes before slicing. Drizzle the pork with the balsamic pan sauce.
- After searing the pork tenderloins, pour off the majority of the cooking fat leaving any browned bits. Heat the pan over medium-high heat and add the shallots and wine. Continue cooking until most of the wine has cooked off, scraping the bits off the bottom of the pan.
- Add the broth or stock and continue cooking until the sauce has reduced by half. Remove the pan from the heat. Stir in the butter, 1 tablespoon at a time, until fully incorporated.
- Add the vinegar, fresh herbs, salt, and pepper, to taste. Spoon the sauce over the pork or meat and serve.
PORK LOIN WITH ORANGE DIJON SAUCE
This recipe goes back over 10 years and has remained a family favorite, the delicious sauce turns the pork loin into something special...this is one you will make often!
Provided by Kittencalrecipezazz
Categories Pork
Time 1h50m
Yield 10-12 serving(s)
Number Of Ingredients 13
Steps:
- Set oven to 325 degrees F.
- Lightly grease a 13" x 9" baking dish.
- Using a small sharp knife slice small slits all over in the roast, then stuff the garlic clove halves into the slits (this is only optional I like to do this).
- Rub the olive oil all over the roast.
- In a small bowl combine first 5 spice ingredients; rub spices all over pork loin to coat evenly.
- Place the roast in prepared pan.
- Bake for 1 hour.
- Remove from oven and cover with foil; bake for 30 minutes more, or until a roast tests done.
- Meanwhile in a saucepan, combine all sauce ingredients; bring to a boil over medium heat, stirring until the ingredients are well combined and the marmalade has softened.
- Serve pork loin with the sauce.
- Note: the sauce recipe yields approx 2 cups, if desired, the sauce may be doubled.
Nutrition Facts : Calories 505.9, Fat 18.1, SaturatedFat 3.3, Cholesterol 116.1, Sodium 494.5, Carbohydrate 47.7, Fiber 0.9, Sugar 41.6, Protein 39.3
ROSEMARY SAUCE
Make and share this Rosemary Sauce recipe from Food.com.
Provided by Millereg
Categories Sauces
Time 35m
Yield 5 ounces, 4 serving(s)
Number Of Ingredients 5
Steps:
- Reduce white wine to approximately 4 to 5 ounces by simmering.
- Add shallots and rosemary, and continue simmering, stirring occasionally.
- When the mixture has been reduced to approximately 1½ to 2 ounces, add heavy cream and further reduce to 4 ounces.
- Whisk in Dijon mustard.
- Serve immediately.
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