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.
BAKED SALMON WITH PINEAPPLE SALSA
Provided by Food Network
Yield 4 servings: 4 oz. fillet with 1/2 cup salsa each
Number Of Ingredients 6
Steps:
- 1. Line a small sheet pan with non stick aluminum foil. Arrange salmon on baking sheet. Sprinkle fillets evenly with 2 Tbsp. of Mrs. Dash® Original Blend. Place in preheated 450 degree oven for about 10 minutes or until fish flakes easily.
- 2. Meanwhile, saute peppers in 1/4 cup reserved pineapple juice until crisp-tender. Add remaining Mrs. Dash® Original Blend, pineapple and ginger. Remove from heat.
- 3. Arrange salmon on serving plates topped with pineapple salsa.
- Low-Sodium Recipe
GRILLED SALMON AND PINEAPPLE WITH AVOCADO DRESSING
Provided by Giada De Laurentiis
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 19
Steps:
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill.
- Whisk the oil, chopped basil, chives, chopped tarragon, salt and pepper in a small bowl to blend. Brush the salmon and pineapple slices with the herb mixture.
- Cook the salmon until barely cooked through and still pink inside, about 4 minutes per side. Cook the pineapple until slightly charred, 3 to 4 minutes per side.
- Transfer 1 pineapple slice to each plate and arrange a piece of salmon slightly overlapping it. Spoon 2 tablespoons of the Avocado Dressing over each piece of fish. Garnish with basil and tarragon sprigs and serve.
- Combine the lemon juice, basil, chives, olive oil, tarragon, anchovy paste if using, salt, pepper, garlic and avocado in a food processor. Add 2 tablespoons of water and process until smooth. Cover the dressing and let stand for at least 15 minutes and up to 1 hour for the flavors to blend.
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 FRUIT SALSA
Baked salmon and fruit salsa with a spicy kick. Serve over rice.
Provided by Tawnea
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Steak Recipes
Time 55m
Yield 4
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Arrange salmon steaks in a shallow baking dish, and coat with the lemon juice. Season with rosemary, salt, and pepper. Top with lemon slices. Pour water into the dish.
- Bake for 30 to 40 minutes in the preheated oven, or until easily flaked with a fork.
- In a medium bowl, mix pineapple, onion, garlic, jalapeno, tomato, pineapple juice, red bell pepper, and yellow bell pepper. Cover, and refrigerate while fish is baking. Top fish with salsa to serve.
Nutrition Facts : Calories 216.5 calories, Carbohydrate 15.7 g, Cholesterol 50.4 mg, Fat 7 g, Fiber 3.9 g, Protein 25.9 g, SaturatedFat 1.5 g, Sodium 198.3 mg, Sugar 6.2 g
PINEAPPLE SALMON
This pineapple salmon is one of my favorites.
Provided by Debi
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 30m
Yield 4
Number Of Ingredients 8
Steps:
- Heat a large saute pan over medium-high heat for 2 minutes. Coat both sides of salmon fillets with cooking spray and add to the hot pan. Cook for 4 minutes. Flip, cover, and cook for 4 minutes more.
- Whisk water, crushed pineapple, and 1/4 cup teriyaki sauce together in a bowl. Pour sauce over salmon; reduce heat to medium-low, cover, and cook for 2 minutes.
- Stir pineapple preserves, chili sauce, and remaining 2 teaspoons teriyaki sauce together. Spoon evenly over salmon, cover, and remove from heat. Let stand for 1 to 2 minutes.
Nutrition Facts : Calories 389.7 calories, Carbohydrate 28.6 g, Cholesterol 83.6 mg, Fat 16.6 g, Fiber 0.8 g, Protein 30.6 g, SaturatedFat 3.3 g, Sodium 437.1 mg, Sugar 23.9 g
SALMON WITH FRESH PINEAPPLE SALSA
I don't remember where I learned to make this, but I'm sure I must have changed the recipe somewhat. This is my favorite way to fix salmon. The salmon can be prepared in any way. Grilling it is also wonderful! The preparation time includes the time to chill the salsa.
Provided by Kendra
Categories Pineapple
Time 2h40m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- For salsa, in a medium bowl, combine pineapple, pepper, onion, 3 T lime juice, cilantro, honey, jalapenos, garlic salt, and hot sauce.
- Cover and refrigerate for 2 hours.
- Preheat oven to 450°.
- Place salmon, skin side down, on a piece of foil, sprinkle with lime juice, garlic salt, and cumin, then put the foil on a rimmed cookie sheet.
- Bake for 10 - 15 minutes, depending on the thickness of the salmon.
- Remove salmon from the skin (This is easy - the skin just sticks to the foil!) and serve topped with salsa.
PINEAPPLE CITRUS SALMON
I have a love-hate relationship with this recipe, but I don't want to lose the recipe, so I'm posting it here. I love the flavors, but I hate adulterating my favorite fish by marinating, rubbing, and saucing it. It seems like it's a fiddly recipe, but I can actually go to the fish store bring home the salmon and have it on the table in 45 minutes. Okay, to be totally honest, I could eat this fish every night, were it not for the pangs of guilt. Don't overcook this! We serve this with recipe #214484 and sauteed spinach.
Provided by Akikobay
Categories < 60 Mins
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Combine pineapple juice and 4 Tbs. lemon juice. Add in the salmon filets, cover and leave in the refrigerator for at least 15 minutes, but no longer than 30 minutes.
- Preheat oven to 400 degrees. Prepare a baking sheet by lining it with parchment or foil and spray with cooking oil.
- Make a rub by combining in a bowl the brown sugar, chili powder, lemon zest, cumin, sea salt, and cinnamon. Reserve a tablespoon of rub.
- Remove the filets from the marinade (reserve marinade and add the reserved rub) and rub all sides generously with the brown sugar rub. I usually have just enough rub to do this, but you may find you need more or less rub depending on the size of the filets.
- Place the salmon filets on the prepared baking sheet and place in the preheated oven for 15 minutes or until the fish flakes nicely. After removing from oven, allow to sit for 5 minutes.
- While the salmon is baking and resting, make the sauce. Melt butter in a saucepan and add flour, sauteeing until all the mixture is well blended. Slowly whisk in the reserved marinade and rub. Allow to simmer gently until thickened. Season with salt and pepper as desired.
- Serve with fat rice and steamed or sauteed spinach with the sauce on the side.
- I understand that this salmon could be cooked on the grill, but I've never done this!
Nutrition Facts : Calories 396.9, Fat 14.3, SaturatedFat 4.3, Cholesterol 113.4, Sodium 604.5, Carbohydrate 18.2, Fiber 1.4, Sugar 11.4, Protein 47.2
TANGY ASIAN CITRUS SALMON
We love this salmon baked or even better grilled. Super easy to make and good for you too! The prep. time does not include time needed to marinade.
Provided by DDW7976
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Combine soy sauce, balsamic, lemon juice, garlic, brown sugar and black pepper.
- Stir until brown sugar is dissolved.
- Place salmon filets in a baking dish and pour sauce over, top with additional fresh ground pepper if desired.
- Marinate in the refrigerator for one hour.
- Bake at 375 degrees for 15-20 minutes or until salmon flakes with a fork.
- Baste at least once with sauce while baking.
- If grilling the salmon baste with the marinade more often. The marinade can then be boiled and then served as a sauce to top the fish when done.
Nutrition Facts : Calories 423.3, Fat 11.1, SaturatedFat 1.8, Cholesterol 165.4, Sodium 2227.2, Carbohydrate 10.7, Fiber 0.6, Sugar 6.2, Protein 67.6
SWEET CITRUS BAKED SALMON
My husband and I just kind of 'winged-it' last night creating a new salmon recipe and it was soooo delicious. I hope you like it.
Provided by kendralou
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h40m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 272.7 calories, Carbohydrate 27 g, Cholesterol 50 mg, Fat 6.8 g, Fiber 3.4 g, Protein 25.2 g, SaturatedFat 1.4 g, Sodium 134.6 mg, Sugar 17.4 g
CITRUS SALMON FILLETS WITH SALSA
Take lemony salmon fillets to the next level with a fresh, colorful homemade salsa. Just add a simple side of rice for a complete dinner. -Tiffany Hartpence, Lander, WY
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- For salsa, in a small bowl, combine the tomatoes, pineapple, basil, lime juice, shallots, soy sauce, brown sugar and 1/8 teaspoon pepper. Cover and chill until serving., Place fillets in a greased 13x9-in. baking dish; pour broth into dish. Sprinkle fillets with lemon zest and remaining pepper., Bake, uncovered, at 375° for 10-15 minutes or until salmon flakes easily with a fork. Serve with salsa.
Nutrition Facts : Calories 357 calories, Fat 19g fat (4g saturated fat), Cholesterol 100mg cholesterol, Sodium 479mg sodium, Carbohydrate 10g carbohydrate (5g sugars, Fiber 1g fiber), Protein 36g protein.
CITRUS INFUSED SALMON WITH A CITRUS PEPPER CRUST.
We love to soak all our seafood in citrus marinades, but this combo of marinade and dry rub was a special treat! We used our indoor Foreman "infusion" grill, that unfortunately is no longer made but I'm sure any grilling application would produce similar delicious results.
Provided by free-free
Categories Very Low Carbs
Time 50m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- This is not chemistry -- all ingredients can be adjusted to personal preference.
- Generously sprinkle filets with various peppers and rub in, massaging gently.
- Soak in marinaded with rubbed side up for approximately 1/2 hour.
- Place filets on grill surface(same side up) and coat top with a bit more marinade, then "crust" with more peppers and the lemon zest.
- This makes a wonderful light main dish, recommend serving with couscous, over a bed af steamed greens. Leftovers are fabulous the following day also, as a chilled lunch salad!
Nutrition Facts : Calories 703.6, Fat 41.3, SaturatedFat 6.3, Cholesterol 146.3, Sodium 240.5, Carbohydrate 14.6, Fiber 0.3, Sugar 11, Protein 66.1
PINEAPPLE-CITRUS JUICE
Categories Fruit Juice Non-Alcoholic Citrus Fruit Breakfast Brunch Kid-Friendly Pineapple Gourmet Drink Fat Free Vegan Vegetarian Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 8
Number Of Ingredients 3
Steps:
- In a blender blend half the grapefruit juice, half the orange juice, and half the pineapple until the mixture is smooth and transfer the mixture to a large pitcher. Blend the remaining juices and pineapple in the same manner, transfer the mixture to the pitcher, and chill it, covered, overnight. Stir the juice before serving.
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Ratings 2Category CondimentCuisine AmericanTotal Time 10 mins
- Place the salmon inside of a plastic bag and pour enough of the salmon marinade on to submerge it. Remove the excess air from the bag and roll down the top and clip it to keep the marinade from moving around. Marinate for 15 minutes.
- Remove the salmon from the bag and cook your favorite way. Discard the used salmon marinade.
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- In a medium sized saucepan whisk together orange juice, lemon juice, lime juice, orange marmalade, garlic, soy sauce, and brown sugar. In a small bowl combine cornstarch and water and whisk into the sauce. Heat to medium high heat and let simmer until it starts to thicken. Remove from heat.
- Heat grill to medium high heat. On a sheet of Reynolds Wrap® Aluminum Foil place the salmon on top. Fold up the edges of the aluminum foil. Spread on half of the marinade. Place the foil on the grill and let the salmon cook for 10-12 minutes or until salmon is opaque and cooked throughout. Spread remaining marinade on top and serve.
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