Orange Rosemary Salmon Food

ORANGE AND ROSEMARY GLAZED SALMON

Steps:

• Heat olive oil on medium-high heat in large non-stick skillet. Salt and pepper salmon fillets on both sides. When olive oil is hot (but not smoking), add salmon to skillet (it should sizzle when it hits the pan). Cook salmon for 3-4 minutes, then carefully turn salmon over and cook other side for 3-4 minutes, until fully cooked. When done and golden brown, remove salmon from skillet (leaving hot oil in the skillet). Keep salmon warm.
• Turn heat under skillet to medium-low. Add minced garlic and rosemary; stir and cook for about 20 seconds. Add 1/4 cup chicken broth (4 Tablespoons of the original 5). Stir well. Cook on a low simmer until most of liquid has reduced. Add orange zest, lemon juice, honey and orange juice to skillet. Stir.
• In small cup, stir together remaining Tablespoon of chicken broth with cornstarch. Pour into skillet, stirring as you add it. Add salt and pepper to taste.
• Bring mixture to a boil. Boil for one minute, stirring constantly. The sauce will thicken as it cooks. Return cooked salmon to skillet. Spoon sauce over each piece to cover. Garnish each fillet with a thin orange slice, and a sprig of fresh rosemary (if desired). Carefully remove salmon and transfer to individual serving plates. Spoon additional sauce over each piece. Serve and enjoy!

ORANGE-ROSEMARY GLAZED SALMON

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

ORANGE ROSEMARY SALMON

Steps:

• Pre-heat oven to 350:F and spray casserole dish with cooking spray.
• Rinse fish in salted water, pat dry and place fillets onto prepared baking dish.
• Lightly season with salt and black pepper.
• In small saucepan over medium-high heat, place margarine, brown sugar, juices, 1/2 fish bouillon cube, chopped herbs and salt.
• Press bouillon cube with a fork to dissolve.
• Bring sauce to a medium boil.
• Once sauce becomes syrupy, stir in garlic and remove from heat.
• Drizzle sauce over the salmon, reserving at least 2 to 3 tablespoons of sauce for later.
• Bake salmon uncovered for 12 to 15 minutes or until opaque throughout.
• Remove from oven and change setting to broil.
• Meanwhile, drizzle remaining sauce on top of baked salmon and place on top oven rack.
• (If sauce has become too thick, add an additional tablespoon of orange juice and stir.) Broil salmon for 1 to 2 minutes, or just until it begins to brown on edges.
• Remove from oven and serve immediately.

SALMON W/ FENNEL, ORANGE, AND ROSEMARY

Steps:

• In a heavy pot, over medium low, get 1 tablespoon of oil warm. Add onion and fennel and sweat until soft, tender and sweet. Add rosemary leaves, cover and reduce to low.
• Get a grill really hot and oil it. Massage salmon with 1 tablespoon of oil and salt and pepper. Grill salmon, skin side down for a few minutes, then flip. Cook until medium rare and remove to a plate.
• Remove the skin and white from orange, and cut into wedges, toss with fennel.
• Serve skin side up on a bed of fennel and orange.

SALMON WITH LEMON, CAPERS, AND ROSEMARY

Steps:

• Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
• Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

ORANGE-MARINATED GRILLED SALMON

Steps:

• Whisk together the fresh-squeezed orange juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl.
• Pour into a resealable plastic bag.
• Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag.
• Marinate in the refrigerator for 1 hour.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Remove the salmon from marinade, and shake off excess.
• Discard remaining marinade.
• Grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.

ORANGE SALMON

Steps:

• I like to take a fork and poke a few holes in the fish to let the orange juice soak inches.
• Then, take half the orange and squeeze over the salmon to cover with juice. Coat generously with brown sugar and sprinkle with salt and pepper.
• Next, slice remaining orange half into thin slices and put in oven at 350 for about 10-15 minutes. Remove orange slices and continue to cook until done to satisfaction, maybe 10-15 minutes.
• Remove and squeeze orange slices over fillets. Serve and watch the smiles.