Salmon With Citrus Herb Sauce Food

HERB AND CITRUS ROASTED SALMON

Steps:

• Begin by drying the salmon filets very well with paper towels. This will help the seasoning stick to the fish better.
• Line your baking sheet or cast iron pan with parchment paper and scatter a few lemon or orange slices on the bottom.
• Season salmon generously with salt and pepper and whisk together the olive oil, zest and juice of 1 lemon and white wine and pour about half of it on top of the salmon.
• Toss together all your freshly chopped herbs and scatter them on top of the salmon filets, gently pressing down lightly so the herbs stick to the fish. Then pour the rest of the olive oil mixture on top and around the salmon.
• Bake the citrus herb crusted salmon at 425 degrees Fahrenheit for about 10-12 minutes. Keep an eye on it because thicker salmon may take a bit longer and thinner filets, less time.
• Serve salmon with the poaching sauce and spoon over your favorite side dish.

LEMON CRUSTED SALMON WITH CITRUS HERB SAUCE RECIPE

Steps:

• Preheat the oven to 375°. Coat a baking sheet with cooking spray.
• Season both sides of the salmon with salt, pepper, and the lemon and herb seasoning. Place the salmon on the prepared baking sheet and bake for 12 to 15 minutes, until the salmon is fork-tender.
• Meanwhile, whisk together the orange juice, thyme, and oregano in a small saucepan over medium heat. Bring to a simmer and cook for 10 minutes, until the sauce reduces slightly. Serve the salmon with the orange sauce spooned over the top.

SLOW-ROASTED CITRUS SALMON WITH HERB SALAD

Steps:

• Heat oven to 300 degrees. Season salmon with salt and pepper on both sides. Place in a large baking dish with sliced lemons, orange and thyme (or rosemary, oregano or marjoram), if using.
• Drizzle everything with olive oil and bake until salmon is just turning opaque at the edges and is nearly cooked through, 25 to 35 minutes.
• Toss fresh herbs with 1 tablespoon lemon juice and flaky salt. Serve alongside salmon.

SALMON WITH CITRUS-CHILE SAUCE

Steps:

• Pulse jalapeños, garlic, and a pinch of salt in a food processor to a coarse paste (you can also smash with a mortar and pestle or finely chop jalapeños and garlic on a cutting board, sprinkle with a pinch of salt, and crush with the side of a chef's knife).
• Transfer paste to a small bowl and add grapefruit zest, honey, and 2 Tbsp. oil; toss to combine. Set sauce aside.
• Heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Add broccolini and cook, tossing occasionally, until crisp-tender and charred in spots, about 5 minutes. Divide among plates.
• Heat remaining 2 Tbsp. oil in same skillet over medium. Season salmon with salt and cook, skin side down, until skin is browned and crisp, 6-8 minutes. Turn and cook on flesh side just until cooked through, about 1 minute.
• Add endive to broccolini on plates; season with salt. Set salmon on top. Stir grapefruit juice and vinegar into reserved sauce and spoon over salmon and vegetables. Sprinkle with sesame seeds.

GRILLED CITRUS SALMON

Steps:

• Combine the first seven ingredients in a jar with a tight-fitting lid; shake well. Grill salmon over medium heat, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste every 5 minutes with citrus mixture. Garnish with orange or lemon slices if desired.

BROILED SALMON WITH CITRUS YOGURT SAUCE

Steps:

• Preheat broiler. Line rack of broiler pan with foil and lightly oil foil with some olive oil.
• Pat fish dry and check for bones by running your hand over fish from thinnest to thickest end. Remove any bones with pliers. Sprinkle fish with salt and pepper, then broil 4 inches from heat 7 minutes. Cover fish loosely with foil and continue broiling until just cooked through, 7 to 9 minutes more.
• While salmon broils, whisk together all sauce ingredients in a bowl until combined.
• Serve salmon with sauce.

SALT-BAKED SALMON WITH CITRUS AND HERBS

Steps:

• Salmon:
• Place a rack in the center of oven and preheat to 400°. Season inside of salmon with salt. Stuff with one-third of grapefruit slices, lemon slices, dill sprigs, and tarragon sprigs.
• Mix 10 cups salt and 1 1/2 cups water in a large bowl, adding more water as needed, until mixture is the texture of wet sand. Spread a thin layer of salt mixture on a rimmed baking sheet roughly the same shape and size as fish.
• Top salt mixture with another third of grapefruit and lemon slices and dill and tarragon sprigs; set salmon on salt bed and top with remaining citrus and herbs. Pack remaining salt mixture over fish, leaving head and tail peeking out.
• Roast salmon until just cooked through (poke a paring knife or metal skewer though the salt and into the flesh; it should feel warm to the touch when removed), 40-50 minutes.
• Beurre Blanc and assembly:
• While salmon is cooking, simmer shallot and wine in a small saucepan until only 2 tablespoons liquid remains, 8-10 minutes. Whisking constantly, add butter a piece at a time, incorporating completely before adding the next piece, to make a glossy, emulsified sauce.
• Whisk crème fraîche, grapefruit zest, grapefruit juice, lemon zest, and 1 teaspoon lemon juice into sauce; season with salt. Reduce heat to low and keep sauce warm while you finish the dish.
• Remove salmon from oven and using a knife or the edge of a fish spatula, crack salt crust and remove (it should come off in large pieces); let salmon sit 5 minutes before serving.
• Meanwhile, toss parsley, dill, tarragon, capers, caraway seeds, and remaining 2 teaspoons lemon juice in a medium bowl; season herb salad with salt. Serve salmon with beurre blanc and herb salad.

SALMON WITH LEMON-HERB MARINADE

Steps:

• Wipe salmon fillet dry with paper towels. Combine remaining ingredients (except lemon wedges and rosemary sprigs) in small bowl and mix well. Pour mixture over salmon, making sure it is coated on both sides. Marinate for at least an hour before cooking.
• Preheat broiler or grill. Cook salmon, turning once - five to six minutes each side for medium rare.
• Place salmon on serving platter and garnish with lemon wedges and sprigs of rosemary.