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.
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.
BAKED CITRUS SALMON
Make and share this Baked Citrus Salmon recipe from Food.com.
Provided by Nikki SFL
Categories Healthy
Time 53m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange orange slices in a single layer in the bottom of a medium baking dish (reserving 2 slices of blood orange and two slices of naval orange). Place salmon on oranges, drizzle with honey. Spread starfruit jam over salmon and sprinkle with nutmeg, salt, pepper, and lemon zest. squeeze lemon juice over the salmon and cover with reserved orange slices.
- Cover baking dish with foil and bake 30 to 35 minutes in the preheated oven,.
- uncover and broil on low for another 3 minutes until easily flaked with a fork.
- serve with steamed green beans tossed with bacon and browned butter.
Nutrition Facts : Calories 266.6, Fat 7.7, SaturatedFat 1.5, Cholesterol 78.4, Sodium 129.6, Carbohydrate 12.4, Fiber 1.7, Sugar 9.5, Protein 35.6
BAKED SALMON WITH CITRUS TOPPING
Make and share this Baked Salmon With Citrus Topping recipe from Food.com.
Provided by c.walsh
Categories < 30 Mins
Time 27m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Peel tangerine and using a paring knife to cut pulp from membranes, make supremes and then coarsely chop. Place in a colander to drain over a bowl, reserving the juice.
- Place baking sheet in oven and preheat oven to 500 degrees.
- Score salmon skin in 5-6 places, oil and season both sides with salt and pepper.
- Remove hot baking sheet, turn oven down to 275 degrees, and place salmon on sheet skin side down. You should hear it sizzle. Bake 9-13 minutes, or til fish reaches 125 degrees. Rest while you whisk topping.
- Using 1 tbl. reserved tangerine juice, add ginger, lemon juice, olive oil and whisk. Add scallion, season to taste with salt and pepper. Stir in tangerine chunks. Use to top salmon.
Nutrition Facts : Calories 437.5, Fat 13.5, SaturatedFat 2.1, Cholesterol 165.4, Sodium 215.6, Carbohydrate 12.2, Fiber 1.7, Sugar 9.1, Protein 64.2
HERBED CITRUS SALMON
Salmon fillets are marinated in an orange-thyme mixture, baked until tender, then topped with citrus-herb butter.
Provided by Diamond Crystal Salt
Categories Diamond Crystal® Salt
Yield 2
Number Of Ingredients 11
Steps:
- Stir together orange juice, thyme and Diamond Crystal® Coarse Sea Salt in a shallow dish until salt is dissolved. Place salmon into the marinade and coat on each side. Arrange pieces skin side up in the dish, cover with plastic wrap, and refrigerate 30 minutes.
- Citrus Herbed Butter: Combine butter, Diamond Crystal® Coarse Sea Salt, orange zest, thyme, rosemary, parsley, and orange juice in a bowl. Mix well to form a spreadable paste. Cover and refrigerate.
- Remove salmon from marinade and pat dry with paper towels. Arrange fillets skin side down on baking dish. Drizzle with olive oil to coat.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil fish until the fish flakes easily with a fork, about 5 minutes.
- Place fillets on serving plates. Top fish with 1 teaspoon of Citrus Herbed Butter and a generous pinch of Diamond Crystal® Coarse Sea Salt. Serve immediately.
Nutrition Facts : Calories 425.5 calories, Carbohydrate 7.3 g, Cholesterol 120.5 mg, Fat 27.3 g, Fiber 0.4 g, Protein 36.6 g, SaturatedFat 13.1 g, Sodium 690.2 mg, Sugar 5.5 g
CITRUSY ROASTED SALMON AND POTATOES
Citrus-dressed salmon roasted over potatoes is a quick, flavorful one-pan meal that is perfect for any night of the week. Skin-on Yukon Golds are thinly sliced, fanned out and generously drizzled with a citrus sauce to serve as the base for the meal. The salmon is placed directly on top of the potatoes after they're briefly roasted, the fish is drizzled with more sauce, then everything roasts together until the salmon is tender and the potatoes are perfectly cooked through and irresistibly tangy. Feel free to swap out the cilantro for any fresh herb you prefer, such as dill or parsley.
Provided by Naz Deravian
Categories brunch, dinner, lunch, seafood, main course
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Set a rack in the center of the oven and heat the oven to 425 degrees.
- In a medium bowl, combine the olive oil, clementine or mandarin juice, lime juice, cilantro, shallot and garlic; set aside citrus sauce.
- Scrub the potatoes and slice them into ¼-inch-thick rounds. In a large (12-inch) cast-iron skillet (or similar oven-safe pan), fan out the potato rounds, overlapping them a little, to cover the surface of the skillet. Season well with salt (about 1 to 1½ teaspoons) and black pepper to taste. Sprinkle on a few red-pepper flakes. Stir the oil and citrus juice mixture to combine again, and spoon half of the sauce over the potatoes. Place the skillet in the oven and roast for 20 minutes, until the edges start to turn golden.
- Remove the skillet from the oven, season the salmon well with salt (about 1½ teaspoons) and pepper to taste and place the salmon on top of the potatoes, skin side down. Sprinkle with a few more red-pepper flakes. Spoon the rest of the citrus sauce over the salmon and top the fish with the citrus slices. Place the skillet back in the oven and roast until the salmon is cooked through to your liking, 10 to 20 minutes, depending on the thickness of the salmon.
HERB AND CITRUS SALMON POCKETS
Make and share this Herb and Citrus Salmon Pockets recipe from Food.com.
Provided by Dancer
Categories Fruit
Time 27m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Mince a few herb leaves for butter sauce and set aside.
- Cut two deep bias cut slits across the width of each fillet.
- Stuff each slit with a citrus slice and herbs.
- Preheat oven to 425 degrees.
- Combine butter, garlic, citrus zest, juice and minced herbs in a small pan over high heat, and boil for 1 minute.
- Pour the butter sauce over fillets in a baking dish.
- Bake for eight to 12 minutes depending on thickness.
Nutrition Facts : Calories 261.8, Fat 11.2, SaturatedFat 4.5, Cholesterol 95.5, Sodium 144.4, Carbohydrate 8, Fiber 1.6, Sugar 6.1, Protein 31.5
HERBED CITRUS SALMON
Salmon fillets are marinated in an orange-thyme mixture, baked until tender, then topped with citrus-herb butter.
Provided by Diamond Crystal Salt
Categories Diamond Crystal® Salt
Yield 2
Number Of Ingredients 11
Steps:
- Stir together orange juice, thyme and Diamond Crystal® Coarse Sea Salt in a shallow dish until salt is dissolved. Place salmon into the marinade and coat on each side. Arrange pieces skin side up in the dish, cover with plastic wrap, and refrigerate 30 minutes.
- Citrus Herbed Butter: Combine butter, Diamond Crystal® Coarse Sea Salt, orange zest, thyme, rosemary, parsley, and orange juice in a bowl. Mix well to form a spreadable paste. Cover and refrigerate.
- Remove salmon from marinade and pat dry with paper towels. Arrange fillets skin side down on baking dish. Drizzle with olive oil to coat.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Broil fish until the fish flakes easily with a fork, about 5 minutes.
- Place fillets on serving plates. Top fish with 1 teaspoon of Citrus Herbed Butter and a generous pinch of Diamond Crystal® Coarse Sea Salt. Serve immediately.
Nutrition Facts : Calories 425.5 calories, Carbohydrate 7.3 g, Cholesterol 120.5 mg, Fat 27.3 g, Fiber 0.4 g, Protein 36.6 g, SaturatedFat 13.1 g, Sodium 690.2 mg, Sugar 5.5 g
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