Sweet Orange Salmon Food

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.

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 SOY-GLAZED SALMON

Steps:

• Mix orange juice, honey, soy sauce, lemon juice, and ginger together in a small bowl.
• Place salmon in a shallow dish. Pour all but 3 tablespoons of the orange juice mixture on top. Reserve remaining mixture in the bowl. Let salmon marinate at room temperature for 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C).
• Transfer salmon to a baking dish lined with aluminum foil; pat dry with paper towels. Discard marinade. Spoon 1 tablespoon of reserved orange juice mixture over salmon; season with salt and pepper. Drizzle olive oil on top.
• Bake in the preheated oven until heated through, about 6 minutes. Spoon remaining 2 tablespoons orange juice mixture over salmon. Continue baking until flesh flakes easily with a fork, 6 to 9 minutes more. Serve with lemon wedges.

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.

SWEET ORANGE SALMON

Steps:

• Preheat broiler.
• Combine brown sugar, chili powder, orange zest, cumin, paprika, salt, pepper, and coriander in a small bowl.
• Rub spice mixture over both sides of salmon fillets.
• Place salmon on a broiler pan coated with cooking spray.
• Broil for 8 minute or until salmon flakes easily when tested with a fork.

ORANGE-CAJUN GLAZED SALMON

Steps:

• Check salmon for pin bones and remove.
• Combine cajun spices, sugar, and salt in a small bowl.
• Rub over all surfaces of fillets.
• Saute fillet in oil in a large nonstick skillet over medium-high heat for 3-4 minutes.
• Turn and saute an additional 2-3 minutes.
• Blend marmalade and lime juice; swirl in pan until melted.
• Carefully turn fish to glaze on all sides.
• Fish is done when it begins to flake when tested with a fork.
• Serve with lime wedges.

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!

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.

SAVORY ORANGE SALMON

Steps:

• In a large nonstick skillet coated with cooking spray, cook garlic and fennel seed in oil for 2 minutes. Sprinkle salmon with salt; add to skillet. Top with orange juice. Bring to a boil. Reduce heat; cover and simmer for 8-12 minutes or until fish flakes easily with a fork. , Remove salmon and keep warm. Simmer sauce, uncovered, for 6-9 minutes or until slightly thickened. Spoon over fillets.

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.