TRIPLE CITRUS GLAZED GRILLED SALMON
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Glaze: Bring all of the ingredients to a boil in a medium-sized saucepan over medium heat, stirring to melt the preserves and to keep the mixture from burning. Reduce the heat to a simmer and let the glaze reduce until syrupy, about 15 to 20 minutes. Adjust the seasonings with salt and freshly cracked pepper, to taste.
- Salmon:
- Heat a grill to medium-high heat.
- Brush both sides of the fillets with olive oil just before grilling, then season with salt and pepper, to taste. Grill the salmon for about 4 minutes per side, brushing with the glaze during the final few minutes of cooking. Transfer the salmon to serving plates and brush them with the remaining glaze before serving.
SALMON WITH CITRUS-MINT GREMOLATA
Make and share this Salmon With Citrus-Mint Gremolata recipe from Food.com.
Provided by Outta Here
Categories < 30 Mins
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix mint, orange and lemon peel; set aside.
- In a small bowl, stir together orange juice concentrate and lemon juice.
- Rinse fish and pat dry.
- Preheat oven broiler.
- In a 12 inch nonstick fry pan with oven proof handle, melt butter over medium-high heat. When butter sizzles, add fish, skin side down. Cook until skin is browned and crisp, about 6 minutes. Gently slide spatula under skin of each fillet to release it from pan, but leave fish in pan.
- Brush fish with about a quarter of the juice mixture. Leaving fish in pan, broil about 4 inches below heat until opaque but still moist-looking in thickest part, about 3-4 minutes.
- Transfer fish to plates or a platter. Keep warm.
- To serve, brush fish with some of the juice mixture and sprinkle with mint mixture.
- Add remaining juice to pan and stir to blend pan dripping. Place under broiler until sauce bubbles, about 4 minutes. Serve over fish.
Nutrition Facts : Calories 301.7, Fat 10.4, SaturatedFat 3.2, Cholesterol 85, Sodium 153.2, Carbohydrate 15.3, Fiber 0.7, Sugar 13.7, Protein 35.5
GRILLED SALMON WITH CITRUS SALSA VERDE
Provided by Giada De Laurentiis
Categories main-dish
Time 23m
Yield 4 servings
Number Of Ingredients 15
Steps:
- For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
- For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
- Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.
GREMOLATA
In Italy, this is served on top of crusty bread as an appetizer, but I also like it as a side accompaniment to fin fish. And it's extremely healthy!
Provided by Millereg
Categories Fruit
Time 15m
Yield 2 ounces, approximately
Number Of Ingredients 3
Steps:
- Combine ingredients in a bowl and mix thoroughly.
Nutrition Facts : Calories 5.8, Fat 0.1, Sodium 2.6, Carbohydrate 1.2, Fiber 0.2, Sugar 0.1, Protein 0.3
CITRUS-CURED SALMON
Serve this salmon on toasted baguette slices topped with finely chopped red onion and chives, grated lemon zest, and creme fraiche for a delicious canape. This recipe comes from Michael Ruhlman's "Ruhlman's Twenty."
Provided by Martha Stewart
Yield Makes 2 to 2 1/2 pounds
Number Of Ingredients 6
Steps:
- In a small bowl, stir salt and sugar to combine. In another small bowl, combine orange, lemon and lime zest; set aside.
- Place a sheet of parchment paper-lined aluminum foil, large enough to extend beyond the length of the salmon, on work surface. Spread one-third the salt mixture in center of parchment-lined foil; place salmon skin-side down on salt bed. Sprinkle zest mixture evenly over salmon and top with remaining salt mixture; salmon should be completely covered.
- Fold foil up to contain salt; place a second sheet of parchment paper-lined aluminum foil over salmon and firmly crimp sheets together to form a tight package in which salt mixture is in contact with all surfaces of salmon. Transfer salmon packet to a baking sheet. Set a pan or large dish on top of salmon; top with cans or bricks to weight down. Transfer to refrigerator; refrigerate for 24 hours.
- Unwrap salmon and remove it from salt mixture. Rinse salmon and pat dry using paper towels. Set salmon on a rack or paper towel-lined tray and refrigerate 8 to 24 hours more.
CITRUS GLAZED SALMON
Need a quick dinner recipe? Then bake these citrus glazed salmon served with sauce - ready in 25 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 400°F. Line 15x10x1-inch pan with cooking parchment paper or foil. In small bowl, grate lime peel. Squeeze enough juice to equal 2 tablespoons; add to peel in bowl. Grate orange peel into bowl. Squeeze enough juice to equal 2 tablespoons; add to peel mixture. Stir in agave syrup, salt, pepper and garlic. In small cup, measure 1/4 cup citrus mixture for salmon (reserve remaining citrus mixture).
- On pan, place salmon fillets, skin-side down. Using 1/4 cup citrus mixture, brush tops and sides of salmon. Bake 13 to 17 minutes or until fish flakes easily with fork. Lift salmon pieces from skin with metal spatula onto serving plate. Sprinkle with green onions. Top each fish fillet with lime and orange wedges. Serve each fillet with 3 tablespoons reserved sauce.
Nutrition Facts : Calories 320, Carbohydrate 30 g, Cholesterol 95 mg, Fiber 3 g, Protein 31 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 680 mg, Sugar 23 g, TransFat 0 g
SPRING SALMON WITH MINTY VEG
An easy-to-prepare healthy meal which counts for two of your five-a-day
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 20m
Number Of Ingredients 6
Steps:
- Boil the potatoes in a large pan for 4 mins. Tip in the peas and beans, bring back up to a boil, then carry on cooking for another 3 mins until the potatoes and beans are tender. Whizz the olive oil, lemon zest and juice and mint in a blender to make a dressing(or finely chop the mint and whisk into the oil and lemon).
- Put the salmon in a microwave-proof dish, season, then pour the dressing over. Cover with cling film, pierce, then microwave on High for 4-5 mins until cooked through. Drain the veg, then mix with the hot dressing and cooking juices from the fish. Serve the fish on top of the vegetables.
Nutrition Facts : Calories 555 calories, Fat 26 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 42 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 40 grams protein, Sodium 0.23 milligram of sodium
MINT LIME SALMON
This is a great go-to dinner when you don't have a lot of time. The flavors are really zingy, and your eaters will think you spent a long time preparing it. I serve it with brown rice and salad to make a complete meal.
Provided by greatfoodlifestyle.com
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 2h40m
Yield 6
Number Of Ingredients 7
Steps:
- Mix mint, soy sauce, lime juice, ginger, and coconut sugar together in a baking dish until marinade is evenly combined. Place salmon on top of marinade, skin-side up. Marinate in the refrigerator, at least 2 hours.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake in the preheated oven for 20 minutes. Add water if sauce is getting dry. Continue baking until skin peels off easily and fish flakes easily with a fork, about 10 minutes more.
Nutrition Facts : Calories 216.4 calories, Carbohydrate 2 g, Cholesterol 67 mg, Fat 12.3 g, Fiber 0.1 g, Protein 23 g, SaturatedFat 2.5 g, Sodium 368.2 mg, Sugar 1 g
GRAPEFRUIT-GREMOLATA SALMON
If you're looking for a simple fish dish, make this Italian-inspired recipe that combines salmon, broiled grapefruit and a fragrant gremolata. Halibut may be substituted for the salmon. -Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Preheat broiler. Finely grate enough peel from grapefruit to measure 2 tablespoons. In a small bowl, mix parsley, garlic and grapefruit peel., Cut a thin slice from the top and bottom of each grapefruit; stand grapefruit upright on a cutting board. With a knife, cut off peel and outer membrane from grapefruit. Cut along the membrane of each segment to remove fruit. Arrange sections in a single layer on one half of a foil-lined 15x10x1-in. baking pan. Sprinkle with 1 tablespoon brown sugar., Place salmon on remaining half of pan. Mix cumin seeds, salt, pepper and remaining brown sugar; sprinkle over salmon., Broil 3-4 in. from heat 8-10 minutes or until fish just begins to flake easily with a fork and grapefruit is lightly browned. Sprinkle salmon with parsley mixture; serve with grapefruit.
Nutrition Facts : Calories 332 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 387mg sodium, Carbohydrate 16g carbohydrate (13g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
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