Orange Sauce For Salmon Food

MAPLE-GLAZED SALMON RECIPE BY TASTY

Steps:

• For the salmon, heat vegetable oil on medium-high in a cast-iron skillet.
• For the broccoli, fill a medium pot halfway with water. Add a dash of salt and start boiling water.
• In the meantime, whisk together maple syrup, orange juice, soy sauce, garlic, salt, and pepper in a medium bowl.
• Set aside 2 tablespoons for topping later.
• Place salmon fillets inside the bowl and make sure each side is covered with sauce.
• Sear the salmon 2-3 minutes on each side.
• Brush the tops with the sauce set aside.
• With the pot of water boiling, add the broccoli and cover lid. Blanch for 2 minutes.
• Drain under cold water to stop the cooking.
• In the drained pot of broccoli, stir in butter, soy sauce, red pepper flakes, some lemon zest, and garlic on low heat. Mix until broccoli is well-coated.
• On each plate, serve a filet of salmon and scoop of broccoli.
• Top with reserved marinade and sprinkle parsley for garnish.
• Enjoy!

SALMON WITH BALSAMIC ORANGE SAUCE

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.

ORANGE ROASTED SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a small bowl or cup, stir together the lemon pepper, garlic powder, and dried parsley. Place the slices from one of the oranges in a single layer in the bottom of a 9x13 inch baking dish. Place a layer of onion slices over the orange. Drizzle with a little bit of olive oil, and sprinkle with half of the herb mixture.
• Place the dish in the preheated oven, and roast for about 25 minutes, or until the onions are browned and tender. Remove the dish from the oven, and increase the temperature to 450 degrees F (220 degrees C).
• Push the onion and orange slices to the outer edge of the baking dish, and place the salmon fillets in the center. Season with the remaining half of the herb mixture. Whisk together the orange juice, lemon juice and honey in a small bowl. Pour evenly over the salmon.
• Bake for 12 to 15 minutes in the preheated oven, or until the salmon is opaque in the center. Remove fillets to a serving dish, and discard the roasted orange. Garnish fillets with roasted onions and fresh orange slices.

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.

ORANGE GLAZED SALMON

Steps:

• Place oven rack in center of oven. Preheat broiler to high. In a small skillet over medium-high heat, stir together orange juice, brown sugar and garlic. Bring to a boil and cook until thickened and glossy, 4-5 minutes. Cool to room temperature; stir in sauce.
• Arrange fish on a broiling pan on a rack over a rimmed baking sheet. Sprinkle with salt and pepper. Brush liberally with some of the sauce. Broil, basting twice with sauce, until fish flakes easily with a fork, 8-10 minutes. Garnish with green onions.

ORANGE SAUCE

Steps:

• In a small saucepan, combine the sugar, cornstarch and zest. Stir in orange juice until smooth. Bring to a boil; cook and stir for 1-2 minutes or until thickened to a syrup consistency. Remove from the heat; whisk in butter.

ORANGE GLAZED SALMON

Steps:

• Pat salmon dry with a paper towel, then season with salt and pepper.
• Heat the avocado oil in a pan on medium high heat. Add salmon and cook for 3-4 minutes each side.
• While the salmon is cooking, make an arrowroot slurry by stirring together the arrowroot powder and water. Set aside.
• Once the salmon is cooked, transfer to a plate.
• Turn the heat down to medium-low and sauté the minced garlic in the pan for 30 seconds. Add the orange juice, honey, tamari, thyme and arrowroot slurry. Whisk the ingredients together for 1-2 minutes or until slightly thickened.
• Add the salmon back to pan and spoon glaze over salmon before serving.

4 INGREDIENT ORANGE SALMON

Steps:

• Preheat the oven to 425 and line a baking sheet with parchment paper, folding up the edges to keep keep sauce in.
• Combine juice from 2 oranges, zest from 1 orange, soy sauce, and honey in a bowl. Whisk well.
• Pour a few spoonfuls of sauce on the prepared baking pan. Place salmon skin up and pour remaining sauce over it.
• Bake for about 7 minutes and carefully flip salmon skin down. Spoon some sauce over the top of the salmon.
• Bake for 18-20 minutes, until salmon is done. Bake time will depend on the size and thickness of salmon filet.
• Enjoy salmon over rice or quinoa.

ROASTED SALMON WITH ORANGE-HERB SAUCE

Steps:

• Preheat oven to 400°F. Place orange slices in single layer in 13x9x2-inch glass baking dish. Top with onion slices. Drizzle with oil. Sprinkle with salt and pepper. Roast until onion is brown and tender, about 25 minutes. Remove from oven. Increase oven temperature to 450°F.
• Push orange and onion slices to side of baking dish. Arrange salmon in center of dish. Sprinkle with salt, pepper and 1 1/2 tablespoons dill. Spoon orange and onion slices atop salmon. Roast until salmon is opaque in center, about 8 minutes.
• Meanwhile, mix orange juice, green onions, lemon juice and remaining 1 1/2 tablespoons dill in small bowl.
• Transfer salmon to platter. Spoon onion alongside; discard roasted orange slices. Pour orange sauce over fish. Garnish with additional orange slices.

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 ROASTED SALMON WITH CAPER SAUCE

Steps:

• Position a rack in the center of the oven and heat the oven to 400°F. Lightly oil a heavy-duty rimmed baking sheet.
• Arrange the salmon skin side down on the baking sheet, drizzle with 1 Tbs. of the olive oil, and sprinkle with 1 tsp. of the orange zest, the salt, and a few grinds of black pepper. Gently rub the seasonings into the fish. Let sit at room temperature while the oven heats.
• Combine the yogurt in a small bowl with the remaining 1 T, of olive oil, 1/2 t. orange zest, and the parsley, capers, and orange juice. Stir to combine. Season to taste with salt and black pepper. The sauce can be made up to several hours ahead and kept refrigerated.
• Roast the salmon until just cooked through, with a trace of bright pink in the center (cut into a piece to check), 10 to 15 minutes. Serve immediately, drizzled with the yogurt sauce.

SALMON WITH ORANGE-MUSTARD SAUCE

Steps:

• In a 9-by-13-inch microwave-safe dish, combine spinach, mushrooms, and scallions. Place salmon fillets on top, and sprinkle with salt and pepper.
• In a small bowl, stir together mustard and orange juice. Spoon mixture over salmon. Microwave on high for 8 to 10 minutes or until salmon is cooked through and spinach has wilted. Serve salmon over vegetables.

SALMON IN ORANGE DIJON CREAM SAUCE

Steps:

• Combine heavy cream, milk, water, orange juice, butter, mustard, honey, and salt in a pot; bring to a boil. Reduce heat and simmer, stirring frequently, until sauce thickens, 20 to 25 minutes.
• Heat olive oil in a large skillet over medium heat; cook salmon until fish flakes easily with a fork, about 10 minutes per side.
• Transfer salmon to a serving plate and top with sauce. Squeeze lemon slices over salmon.

BAKED SALMON WITH ORANGE JUICE

Steps:

• Pre-heat oven at 350 degrees.
• Grease a baking dish lightly with butter.
• Clean and pat dry the Salmon Steaks or Fillets.
• Rub salt on both sides (not necessary on the skin-side).
• Place salmon pieces in the baking dish in a single layer.
• Make deep cuts in the salmon pieces, dab some butter into the cuts and also dab a few bits of butter on the rest of the salmon.
• Pour orange juice all over the fish.
• Sprinkle pepper, oregano and for those who like a dash of sweet taste, sprinkle some sugar which will caramalize.
• Bake until the salmon flakes.

EASY BAKED ASIAN ORANGE SALMON (OR TROUT)

Steps:

• Preheat oven to 400F., with the oven rack in the centre of the oven.
• Add a little olive or cooking oil onto a baking sheet and use a brush to evenly coat the bottom of the baking sheet. Set aside.
• Pat the salmon or trout fillets dry with paper towel. Brush the top of the salmon lightly with olive oil, then season with salt and freshly ground pepper. Lay the fillets onto the prepared baking sheet, skin side down.
• Make the sauce by stirring together all the sauce ingredients. Set aside until needed.
• *Note: Baking time will vary depending on the size/thickness of your fish. Your first baking period should produce a fish that is cooked/lighter coloured on the outside, but still not quite cooked through the thickest part. Extend your baking time if needed.When oven is preheated, place the salmon into the oven and roast for 10 minutes. (Fish should be cooked-looking on the outside edges with the thicker middle still a little pink at this point). Remove from oven and baste the fish generously with some of the sauce and place a few orange slices on top, if desired. Return to the oven for an additional 5 minutes. (Fish should be evenly coloured at this point.
• Remove fish from oven and again baste generously. Switch the oven from the Bake setting to the Broil setting (use the "Hi" setting if your oven has both Hi and Lo). Return the fish to the oven to the same middle oven rack and broil for 1 minute. Baste again and broil for another 1-2 minutes. Watch closely so the sauce doesn't begin to scorch, as that will introduce a bitter taste to the sauce.
• Remove from oven and spoon any sauce that may be in the pan over-top of the salmon. Serve immediately.

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 SALMON

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!

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!

BLOOD ORANGE GLAZED SALMON

Steps:

• Set the oven to broil.
• Grease the bottom of a casserole dish with olive oil. Also rub the salmon fillet with olive oil and sprinkle with salt and pepper.
• In a small saucepan, bring the blood orange juice, brown sugar and soy sauce to a boil.
• Cook liquid until reduced by half.
• Pour the sauce over the salmon and place the fresh blood orange slices on the salmon.
• Bake the salmon for about 15 minutes, or until the fish is done to your liking. You can flip the blood oranges over halfway through if they look like they are burning.
• You know the salmon is ready when it easily flakes apart with a fork.

SESAME-CRUSTED SALMON WITH ORANGE-MISO SAUCE

Steps:

• Whisk first 6 ingredients in medium bowl to blend well. Season orange-miso sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
• Line large baking sheet with foil. Place salmon and vegetable oil in large bowl; toss to coat. Sprinkle salmon with salt and pepper. Place sesame seeds on small plate. Coat 1 surface of each salmon piece with sesame seeds. Arrange salmon, sesame-coated side up, in single layer on prepared baking sheet. (Can be made 6 hours ahead. Cover; chill.)
• Preheat oven to 400°F. Bake salmon uncovered until just cooked through, about 5 minutes; transfer to platter. Skewer each piece with toothpick. Serve warm, passing orange-miso sauce.
• *Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.