Tangy Asian Citrus Salmon Recipes

Steps:

• Whisk together the lime juice, soy sauce, and sugar until sugar dissolves. Stir in the cilantro.

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.

Steps:

• Combine the brown sugar, mustard, soy sauce, paprika, ginger and oil in a small saucepan. Bring to a boil. Cook and stir until brown sugar is dissolved., Place salmon skin side down on a greased broiler pan. Sprinkle with pepper and salt., Broil 6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork, brushing glaze over salmon during the last 1-2 minutes of cooking.

Steps:

• Preheat oven to 375 In a saucepan, combine the soy sauce, balsamic vinegar, the juice from the 2 whole lemons, garlic, ginger and brown sugar. Cook at a low heat for 5 minutes, making sure the sugar has combined well with all the ingredients. Place the salmon fillets in an oven-safe dish and soak both sides with the sauce. sprinkle the black pepper on top of the fillets. Bake for 15-20 minutes until fish flakes with a fork, making sure to baste the fillets with the sauce at least once. Place the fillets on plates and drizzle with the remaining sauce; garnish the top of the fillets with pineapple slices. Serve with basmati rice.

Steps:

• Finely grate 1/2 teaspoon peel and squeeze juice from orange; place in a large resealable plastic bag. Add the salmon, soy sauce, onion, oil, garlic and ginger; seal bag and turn to coat. Refrigerate for 30 minutes. Drain and discard marinade., Place salmon on a baking sheet. Broil 4-6 in. from the heat for 10-12 minutes or until fish flakes easily with a fork. Sprinkle with salt and pepper; top with almonds.