Orange Ginger Glazed Salmon Food

ORANGE GINGER SALMON RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together honey and hot water until the honey dissolves. Add the ginger, garlic, orange juice, orange zest, soy sauce, rice vinegar, red pepper flakes, and ½ teaspoon salt, and whisk to combine.
• Arrange the salmon fillets in a 10-cup FoodSaver Preserve and Marinate Container. Pour most of the marinade over the salmon, reserving about ½ cup. Place the lid on the container. Turn the valve so the arrow points to the Marinate/Open position.
• On the FoodSaver vacuum sealer, turn the latch to the Operate position and pull the Built-in Handheld Sealer from the appliance. Remove the liquid reservoir from the Handheld Sealer and insert the tip into the port on the container lid.
• Press the Mode button on the vacuum sealer until the indicator light next to Marinate is illuminated. Press the Handheld button to marinate. The marinating process will start automatically and will take 12 minutes.
• While the salmon is marinating, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Use tongs to remove the salmon from the container and place on the prepared baking sheet. Sprinkle the salmon with the remaining ½ teaspoon salt. Discard the salmon marinating liquid.
• Roast the salmon for 8-10 minutes, or until it flakes easily when nudged with a fork.
• While the salmon roasts, pour the reserved ½ cup marinade into a small pot and place over medium heat. Bring to a simmer. Continue to simmer until sauce reduces and thickens slightly, about 5-6 minutes. Once it has reduced, remove the pot from the heat.
• Spoon the sauce over the salmon, then garnish with chopped cilantro. Serve with steamed rice and broccoli.
• Save any leftover salmon in a Preserve and Marinate Container on the Preserve mode.
• Enjoy!

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.

ORANGE GINGER GLAZED SALMON RECIPE

Steps:

• Mix the ginger, garlic, sesame oil, honey, orange juice, soy sauce and green onion in a bowl. Place in a large zip top bag.
• Insert the salmon in the zip top bag and let it marinade for about 15 to 30 minutes in the fridge.
• Preheat oven to 350 Degrees Fahrenheit
• Remove the salmon from the fridge and place it in a rectangular baking pan. Include the marinade.
• Insert the fish in the oven and bake for 20 minutes. Remove when the center is pink.
• Enjoy!

ORANGE-GINGER GLAZED SALMON

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet or baking pan with foil. Sprinkle the salmon generously with salt and pepper and place on the foil.
• Whisk the marmalade, ginger, soy sauce, oil and orange juice together in a small bowl. Pour over the salmon. Drop the peel form the orange onto the baking sheet along with the salmon. Bake until the salmon is cooked through, 10 to 15 minutes. If you like, turn the oven to broil for the last 3 or so minutes of cooking to brown the top of the fillets.
• Serve the salmon immediately or cool and refrigerate to use in salads or sandwiches.

GINGER-GLAZED SALMON

Steps:

• Combine the olive oil, soy sauce, sesame oil, ginger, maple syrup, Chinese mustard, sriracha and garlic in a large bowl. Pour one-third into a small bowl and reserve. Add the salmon fillets to the large bowl. Marinate, covered, in the refrigerator for 30 minutes.
• Heat a large nonstick skillet over medium-high heat. Add a drizzle of olive oil to coat the skillet. Add the salmon skin-side down and cook until crispy, about 5 minutes. Baste the flesh side with the reserved marinade. Flip and cook until the salmon is cooked through and the flesh side is golden brown, an additional 3 to 4 minutes. Top with the scallions.

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 GINGER GLAZED BAKED SALMON

Steps:

• Preheat oven to 450°.
• Line a shallow baking sheet with aluminum foil.
• Place salmon filets on foil skin side down, the skin should stick to the foil and the fish come off beautifully when removing from the pan.
• Mix ground ginger into the Kikkoman Orange Sauce and stir well.
• Brush a light coat of sauce on the filets.
• Bake for 5 minutes.
• Add another layer of glaze sauce and bake for 10 minutes.
• Add a final layer of glaze sauce and bake for 5 more minutes.
• Test for doneness by using a fork to see if flaky and cooked through.
• You can add cayenne pepper or crushed red pepper for heat or add sliced green onions to the top just before serving.

GRILLED SALMON WITH GINGER-ORANGE MUSTARD GLAZE

Steps:

• Combine first 6 ingredients in a large zip-top plastic bag.
• Add salmon to bag; seal and marinate in the refrigerator 30 minutes.
• Remove salmon from bag, reserving marinade. Prepare grill or broiler by spraying with nonstick cooking spray.
• Cook 6 minutes each side or until fish flakes easily when tested with a fork; basting frequently with reserved marinade. Place remaining marinade in a saucepan; bring to a boil.
• Serve with salmon; garnish with green onion fans.

SALMON WITH GINGER GLAZE

Steps:

• Spray the rack of broiler pan with non-stick cooking spray.
• Preheat broiler.
• In a small bowl, whisk together sugar, mustard and ginger.
• Lightly season both sides of salmon with salt and pepper.
• Place on broiler rack and brush glaze on top.
• Broil, 6 to 8 inches from heat for 8 to 10 minutes or until fish is lightly browned and opaque.
• Serve with a salad of baby spinach.

ORANGE MAPLE GLAZED BAKED SALMON

Steps:

• If you use dry rind instead of fresh you will need to rehydrate it with orange just for the best results.
• Wash salmon and pat dry.
• Combine ginger, basil, pepper, rind and shallots.
• Lightly brush salmon with Grand Marnier. Coat salmon on both sides with herb mixture and refrigerate overnight (at least 4 hours).
• Preheat oven to 350°F.
• Dissolve cornstarch in enough hot water to make a smooth paste. Slowly whisk in liquid glaze ingredient. Whisk until smooth.
• Place salmon in shallow baking dishes. Spoon glaze over fish.
• Cook until done (about 20 minutes for 1 inch fillets or 25 for 2 inch fillets. )Baste the fish once or twice during cooking It should flake easily.
• Decorate with orange slices. Shown in the picture here with a lemon pig.
• To make a lemon pig - choose the snout end of the pig and decide which will be the bottom. Cut the bottom off so the pig will sit flat. At the snout end cut two flaps for the ears. Pull them out a little so the will stand out but not too much or it will break. Use cloves for the eyes.

HONEY GINGER GLAZED SALMON

Steps:

• In a medium bowl, whisk together chopped fresh ginger, minced garlic, soy sauce, orange juice, honey, and chopped green onion.
• Lay salmon fillet in large dish or tray.
• Pour Honey-Ginger Orange marinade over salmon.
• Turn salmon over so skin side is facing up and exposed meat is immersed in marinade.
• Cover, refrigerate, and allow to marinate at least 1 hour, and up to 24 hours.
• When you are ready to cook the salmon, preheat barbecue (or stovetop grill) to medium. Remove the salmon from marinade and place the salmon on the grill mat. Reserve leftover marinade.Cover the barbecue and allow to cook for 4-6 minutes per ½-inch of thickness, or until the internal temperature reaches 125°F [52°C]. If you are using a grill mat, you should not need to flip the salmon unless it thicker than the suggested 3/4-inch. NOTE: If you are using a stovetop grill, you will need to flip the salmon halfway through.
• Remove salmon from grill and allow to rest for 10 minutes before serving.
• While the salmon is resting, strain the leftover marinade.In a small saucepan or skillet, bring the strained marinade to a boil in over medium heat, stirring frequently until the liquid is reduced by half.Remove sauce from heat and whisk in one tablespoon of butter.
• Serve salmon on a bed of fresh greens and top with marinade reduction.

ORANGE-GINGER GLAZED SALMON

Steps:

• Combine the lime juice, orange juice, orange marmalade, ginger, mustard, salt and pepper flakes in a small saucepan and bring to a boil. Reduce the heat and simmer on low heat for 5 minutes. until reduced to almost half. Remove from heat; swirl in the butter. Set aside.
• While sauce is cooking, place salmon on a hot grill and cook for 5 minutes per side, or until fish flakes easily when tested with a fork.
• Spoon sauce across salmon and serve.

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.

SEARED SALMON WITH ORANGE GLAZE

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.