Sweet Citrus Baked Salmon Food

SWEET CITRUS BAKED SALMON

Steps:

• Cut the lemon, blood orange, and naval orange into halves. Cut 1 half into slices and juice the other half of each.
• Whisk lemon juice, blood orange juice, and navel orange juice together in a bowl with the brown sugar until dissolved.
• Season salmon fillets with salt, pepper, and garlic salt. Poke holes into each fillet about 2 inches apart using a fork. Place salmon in a resealable plastic bag and pour juice marinade into bag; coat with the marinade, squeeze out excess air, and seal the bag. Marinate salmon in the refrigerator, at least 1 hour.
• Preheat oven to 400 degrees F (200 degrees C).
• Place salmon, skin-side down, into a baking dish. Drizzle marinade and champagne over salmon and sprinkle with dill. Arrange lemon, blood orange, and navel orange slices over salmon.
• Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, about 20 minutes.

CITRUS BAKED SALMON

Steps:

• Place the salmon on heavy duty aluminum foil and dot the filet with the garlic butter.
• Sprinkle the citrus grill seasoning over all.
• Fold over aluminum foil and seal ends tightly and bake at 375 for 25-30 minutes, or until salmon flakes.

CITRUS BALSAMIC GLAZED SALMON

Steps:

• Preheat oven to 350 degrees F.
• Rub salmon with salt and pepper. Place salmon in 2-quart shallow baking dish. Drizzle with olive oil. Bake for 15 minutes or until fish flakes easily with fork. Whisk balsamic vinegar, cornstarch, orange juice and brown sugar in medium saucepan. Add chicken broth and heat to a boil. Reduce heat to a simmer, stirring until the mixture thickens. Arrange salmon on serving platter and serve with sauce. Serve over hot white rice, if desired.

CITRUS BAKED SALMON

Steps:

• Preheat the oven to 375 degrees F.
• In a large 9 by 13 shallow baking dish place 1 lemon slice with 1 orange slice side by side so you'll end up with 4 groups. Each salmon fillet will have its own bed of citrus. Season each fillet with salt and pepper then place each salmon fillet over the 2 slices of lemon and orange. In a small bowl mix the dill, sun-dried tomatoes and tomato oil. Divide mixture on top of the salmon fillet, then drizzle with the wine. Place the baking dish in the oven and cook for 8 to 10 minutes.

CITRUS-SPICE GLAZED SALMON

Steps:

• Line a baking sheet with foil; grease foil. Place salmon on the baking sheet., Place marmalade in a small microwave-safe bowl. Microwave until warmed, about 10 seconds. Stir in the soy sauce, five-spice powder, salt and ginger. Spoon over salmon., Bake, uncovered, at 350° until fish flakes easily with a fork, 15-20 minutes.

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.

HEALTHY CITRUS BAKED SALMON

Steps:

• Preheat the oven to 400°F
• Place the rice into a large saucepan with 1 cup of cold water. Bring to the boil over a high heat and leave to simmer for 20 minutes or until tender. Remove from the heat, season with sea salt to taste, and cover with the lid. Leave to stand for 10 minutes.
• Meanwhile, in a large shallow baking dish, place one lemon slice and one orange slice, just overlapping, next to each other. Repeat with the other two slices.
• Sit each salmon fillet on its own bed of citrus. Season each fillet with salt and pepper.
• In a small bowl mix the dill, sun-dried tomatoes and tomato oil together. Spoon the mixture over the top of the salmon fillets. Drizzle with the wine.
• Place the baking dish into the oven and cook for 8 - 10 minutes or until the salmon is opaque.
• Serve drizzled with the cooking juices and the prepared rice.

CITRUS BAKED FISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish lightly with cooking spray.
• Place salmon fillets in the baking dish.
• Mix lemon juice, orange juice, lime juice, butter, parsley, paprika, salt, and pepper together until well blended. Drizzle over salmon in the baking dish.
• Bake salmon in the preheated oven until easily flaked with a fork, 10 to 15 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).