Blood Orange Glazed Salmon Recipes

BLOOD ORANGE GLAZED SALMON

Steps:

• Preheat the oven to 400 degrees and line a baking sheet with tin foil
• In a large skillet, melt the butter over medium heat. Let it brown (it will start to turn brown and have a nutty smell).
• When it begins to brown, reduce heat to low and add the shallots and rosemary. Cook for a minute or so stirring constantly.
• Quickly add the soy, honey and orange juice and cook for another minute or two or until it begins to thicken. Season with a pinch of salt and pepper. Remove from heat and set aside.
• Season the salmon with a salt and pepper to taste and baste the glaze over the flesh. There will be additional glaze to put on when the fish is cooked.
• Bake for 12-13 minutes or until the fish is flaky (use a fork to pull up the meat and if it's flaky it's done).
• Serve with additional sauce and enjoy!

BLOOD ORANGE GLAZED SALMON

Steps:

• Set the oven to broil.
• Grease the bottom of a casserole dish with olive oil. Also rub the salmon fillet with olive oil and sprinkle with salt and pepper.
• In a small saucepan, bring the blood orange juice, brown sugar and soy sauce to a boil.
• Cook liquid until reduced by half.
• Pour the sauce over the salmon and place the fresh blood orange slices on the salmon.
• Bake the salmon for about 15 minutes, or until the fish is done to your liking. You can flip the blood oranges over halfway through if they look like they are burning.
• You know the salmon is ready when it easily flakes apart with a fork.

BLOOD ORANGE SALMON

Steps:

• Bake salmon with S&P in a 400F oven 10-15 minutes or until done.
• Steam asparagus till bright green and still firm.
• Saute the red pepper, red onion & fennel till crisp tender.
• Peel & section the orange.
• Juice the other orange.
• Place the warm asparagus on plate.
• Place the salmon on top of the asparagus.
• Place the sauteed red pepper, red onion and fennel on top of the salmon.
• Place orange sections on top.
• Pour orange juice over top to taste.

BLOOD ORANGE GLAZE

Steps:

• In a small bowl, sprinkle gelatin over 2 tablespoons of the juice; let stand until soft, about 10 minutes. In a small saucepan, bring sugar and 4 tablespoons juice to a boil. Combine remaining tablespoon juice and cornstarch in a small bowl. Stir until dissolved; whisk into boiling orange juice. Remove from heat. Stir in softened gelatin. Cool to lukewarm, and pour over cake.

ORANGE-GLAZED SALMON WITH CARAMELIZED SWEET ONIONS

Steps:

• Heat oven to 425°F Spray 11x7-inch glass baking dish with cooking spray.
• Heat oil in large nonstick skillet over medium-high heat until hot. Cook onions and 1/4 teaspoon of the salt 3 to 4 minutes or until onions begin to turn golden brown, stirring frequently. Reduce heat to medium-low and add garlic; cover and cook 5 minutes or until tender, stirring occasionally.
• Meanwhile, combine orange juice, vinegar, orange peel and rosemary in small bowl; reserve 2 tablespoons for glaze. Add remaining mixture to onions; cook, uncovered, 2 to 3 minutes or until most of the liquid has evaporated. Whisk mustard and honey into reserved glaze.
• Spread onion mixture in baking dish; top with salmon. Sprinkle with remaining 1/4 teaspoon salt; spoon reserved glaze over salmon. Bake 8 to 10 minutes or until salmon just begins to flake. Serve salmon topped with onion mixture.

ORANGE BALSAMIC GLAZED SALMON

Steps:

• Combine 1/4 cup Marie's Balsamic Vinaigrette, pepper, honey, and orange liqueur to make glaze. Zest orange and add to the glaze.
• Slice peel off orange, removing all of white pith. Slice oranges into rounds, then into quarters. Reserve.
• Preheat the oven's broiler. Cover a broiler pan with nonstick foil. Sprinkle salmon with salt. Broil salmon, brushing often with glaze until cooked, about 8 minutes. Do not turn.
• Toss spring mix with asparagus, fennel, and remaining 1/2 cup Marie's Balsamic Vinaigrette. Divide among 4 plates and top with salmon. Garnish salads with orange pieces and Parmesan.

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.