Orange Ginger Salmon With Sautèed Greens Food

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.

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!

ORANGE GINGER SALMON WITH SAUTèED GREENS

Steps:

• Combine the soy sauce, ginger, brown sugar, and orange zest in a zip-top plastic bag. Add the fish and marinate 20 minutes (or longer in refrigerator). Remove the fish; reserve marinade.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Add the fish and cook 3 minutes, without turning.
• Reduce heat to medium, turn the fish, and cover. Cook 3 minutes or until just cooked through. Transfer to a plate, cover with foil, and keep warm.
• Return the skillet to the heat. To make glaze, pour the marinade into the skillet and bring to a boil.
• Simmer 1 minute. Transfer to a bowl and cover with foil. Wipe out skillet with a paper towel.
• Return the skillet to medium-high heat. Add half the basil, salt, pepper, garlic, spinach, and 3 tablespoons water.
• Cover and cook 2 minutes, or until the spinach is wilted. Transfer to a bowl and repeat with remaining basil, salt, pepper, garlic, spinach, and water.
• Combine with other spinach and toss with sesame oil.
• Divide the greens among 4 plates. Top with the salmon, drizzle with glaze, and serve.

ROASTED SALMON WITH GINGER-LIME BUTTER

Steps:

• Lay the salmon on a rimmed baking sheet, and season with salt and pepper. Heat oven to 350 degrees.
• Make the ginger-lime butter: In a small bowl, combine softened butter, ginger, lime zest, lemon zest and lime juice. Add salt and pepper to taste, and stir well to combine.
• Transfer salmon, uncovered, to the oven to cook for about 8 minutes. Check the salmon once or twice as it cooks. Depending on the thickness of the fish, it should be fully cooked when little white juices appear on the surface - moist and yielding with big flakes when probed. It may take 10 minutes for thick fillets.
• As the salmon cooks, put 2 tablespoons ginger-lime butter in a wide deep skillet or large pot over medium heat. When butter is melted, add spinach and a pinch of salt. Put on the lid and turn heat to medium-high. (You may need to add the spinach in batches.) After 2 minutes, remove lid and stir spinach to help it wilt. When all spinach is wilted, turn off the heat.
• Transfer salmon to a platter or divide among individual plates. Smear the remaining ginger-lime butter on the fish. Surround with wilted spinach and lime wedges, and top with scallions.

GINGER SALMON WITH GREEN BEANS

Steps:

• Preheat oven to 325°. Mix first 7 ingredients., Place each salmon fillet on an 18x12-in. piece of heavy-duty foil; fold up edges of foil to create a rim around the fish. Spoon lemon juice mixture over salmon; top with lemon slices. Carefully fold foil around fish, sealing tightly. , Place packets in a 15x10x1-in. pan. Bake until fish just begins to flake easily with a fork, 15-20 minutes. Open foil carefully to allow steam to escape., Meanwhile, place green beans, water and oil in a large skillet; bring to a boil. Reduce heat; simmer, covered, 5 minutes. Stir in remaining ingredients; cook, uncovered, until beans are crisp-tender, stirring occasionally. Serve with salmon.

POACHED SALMON WITH GREEN PEPPERCORN, GINGER, AND ORANGE SAUCE

Steps:

• In a small saucepan bring the water and the wine to a boil with the gingerroot, the black peppercorns, and the bay leaf and let the mixture stand, off the heat, for 5 minutes. In a large buttered baking dish arrange the salmon, skin side down, and sprinkle it with salt to taste. Add the wine mixture and poach the salmon, covered tightly with foil, in the middle of a preheated 400°F. oven for 20 to 25 minutes, or until it just flakes and is cooked through.
• Make the sauce while the salmon is poaching:
• In a bowl whisk together the sour cream, the mayonnaise, the mustard, the gingerroot, the zest, the juice, the green peppercorns, the sugar, the vinegar, and salt to taste and let the mixture stand at room temperature for 20 minutes to let the flavors develop.
• Serve the salmon with the sauce, the onion ribbons, and the potatoes.

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 SALMON WITH SAUTEED SPINACH

Steps:

• Sprinkle salmon with 1/4 teaspoon pepper and 1/8 teaspoon salt; set aside., In a small saucepan, combine the marmalade, cream, soy sauce, ginger and 4-1/2 teaspoons butter. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes; set aside., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork., In a large skillet, saute garlic in oil and remaining butter for 1 minute. Add spinach and remaining salt and pepper; cook for 4-5 minutes or until spinach is wilted. Divide spinach among four plates; top each with salmon. Drizzle with marmalade sauce.