CHIPOTLE-ORANGE-GLAZED SALMON RECIPE
Canned chipotle chiles come packed in their own flavorful adobo sauce, which adds a smokey kick to the orange-glazed salmon.
Categories chipotle chilies orange glazed salmon quinoa
Time 40m
Yield 4
Number Of Ingredients 12
Steps:
- Arrange oven rack 4 to 6 inches from broiler heat source. Preheat broiler on high. Line jelly-roll pan with foil. In 2-quart saucepan, prepare quinoa as label directs. Transfer to bowl.
- Meanwhile, from orange, grate 1 teaspoon peel and squeeze 1/2 cup juice. In blender, puree chipotle, adobo sauce, garlic, cumin, and orange juice.
- To bowl with quinoa, stir in radishes, corn, cilantro, green onions, orange peel, and 1/8 teaspoon salt.
- Arrange salmon on prepared pan. Sprinkle with 1/8 teaspoon salt, then brush generously on all sides with chile mixture. Broil 5 to 7 minutes or until just opaque throughout. Serve salmon on quinoa pilaf.
Nutrition Facts : Calories 365 calories
CHIPOTLE-ORANGE-GLAZED SALMON RECIPE RECIPE - (4.6/5)
Provided by Caryl
Number Of Ingredients 12
Steps:
- 1 cup(s) quinoa, rinsed Arrange oven rack 4 to 6 inches from broiler heat source. Preheat broiler on high. Line jelly-roll pan with foil. In 2-quart saucepan, prepare quinoa as label directs. Transfer to bowl. Meanwhile, from orange, grate 1 teaspoon peel and squeeze 1/2 cup juice. In blender, puree chipotle, adobo sauce, garlic, cumin, and orange juice. To bowl with quinoa, stir in radishes, corn, cilantro, green onions, orange peel, and 1/8 teaspoon salt. Arrange salmon on prepared pan. Sprinkle with 1/8 teaspoon salt, then brush generously on all sides with chile mixture. Broil 5 to 7 minutes or until just opaque throughout. Serve salmon on quinoa pilaf. Nutritional Information (per serving) Calories 365 Total Fat 8g Saturated Fat 2g Cholesterol 66mg Sodium 240mg Total Carbohydrate 35g Dietary Fiber 4g Sugars -- Protein 36g
ORANGE GLAZED SALMON
This is a wonderful way to cook your salmon - Serve it with Stir-fried Broccoli with almond - mmmmm, so delicious!!
Provided by Chef mariajane
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
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.
GRILLED SALMON WITH ORANGE GLAZE
The foods in this easy recipe are powerhouses of nutrition. Why these foods are good for you: high omega-3 fat in salmon; antioxidants in orange rind, scallions and garlic; anticoagulant activity in ginger; and eating fatty fish could prevent an astounding 80% of sudden deaths from heart attacks, Harvard investigators say.
Provided by Ben S.
Categories World Cuisine Recipes Asian
Yield 4
Number Of Ingredients 9
Steps:
- Combine marmalade, oil, soy sauce, ginger, garlic and vinegar. Heat grill. Brush glaze on each side of salmon; grill about 5 minutes on each side. Top with scallions and sesame
Nutrition Facts : Calories 388.8 calories, Carbohydrate 30.8 g, Cholesterol 67 mg, Fat 19.2 g, Fiber 2 g, Protein 24.9 g, SaturatedFat 3.5 g, Sodium 182.6 mg, Sugar 24.6 g
CHIPOTLE ORANGE GLAZED SALMON
Chipotle Orange Glazed Salmon is an easy seafood recipe ready in 20 minutes! Fish is cooked in a sweet and spicy thick sauce. Gluten free and a fun twist for tacos, ramen, or with vegetables. #salmon
Provided by Kim
Categories Main Course
Time 25m
Number Of Ingredients 11
Steps:
- Whisk the orange marmalade, orange zest, orange juice vinegar, diced chipotles in adobo, and salt together in a small bowl. Set aside.
- Put the water and sugar in a medium pot over medium high heat. Cook, without stirring, until the sugar is dissolved and the mixture is a light straw color. Approximately 5 minutes.
- Reduce heat to low and continue cooking the syrup until it is an amber color, approximately 1-2 minutes more. Swirl the pot occasionally. (If you have a thermometer, the sugar will read between 360 and 370°F).
- Remove the pot from the heat and whisk in the orange mixture. It will bubble and steam, and the sugar will harden.
- Put the pot back on the heat, change the heat to medium, and cook, whisking constantly, until the hard sugar has dissolved and the sauce is thicker, approximately 2-4 minutes.
- Remove the glaze from the heat and set aside.
- Heat a skillet over medium high heat.
- Pat the salmon dry with paper towels and season with salt and pepper.
- When the skillet is hot, add the oil. Swirl and warm the oil. Place the salmon steaks in the skillet, skin side up (flesh side down) and cook until well browned, 4 to 6 minutes.
- Flip the salmon and reduce heat to medium. Cook until the fish is translucent in the middle (check with a knife) and registers 125°F for medium rare, approximately 4-5 minutes.
- Remove the skillet from the heat. Spoon some of the glaze over the salmon. Serve immediately with the rest of the glaze and other sides.
Nutrition Facts : ServingSize 1 serving, Calories 249 kcal, Carbohydrate 23 g, Protein 23 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 62 mg, Sodium 231 mg, Fiber 1 g, Sugar 21 g
ORANGE-CHIPOTLE GLAZED SALMON
Categories Citrus Fish Broil Kid-Friendly Quick & Easy Wheat/Gluten-Free Healthy
Yield 3-4 people
Number Of Ingredients 9
Steps:
- Bring first three ingredients to a low boil. Cook for 4-5 minutes, then add cumin and salt (adjust taste as needed). Cook until mixture has thickened and reduced somewhat. Remove from heat and let stand a few minutes before adding lemon juice and chipotle sauce. Taste and adjust per your own "spiciness" settings. Salt and pepper the salmon and place it skin side down on lightly greased foil. Liberally coat salmon with glaze and stick under the broiler for about 10 mins, glazing at least one more time. Serve salmon with black beans, guacamole and a nice crisp white wine. Yummmmmm.
CHIPOTLE COCOA-RUBBED SALMON
Steps:
- Preheat the broiler to low. Place an oven rack in the upper third of the oven. Line a baking sheet with parchment paper.
- Stir together the House Seasoning, chile powder and brown sugar in a small bowl. Pat the salmon fillets dry and place skin-side down on the prepared baking sheet. Brush the top of each filet with olive oil and then rub the spice mixture over the top and sides.
- Broil until the salmon is not quite cooked through and feels firm to the touch, about 10 minutes. Sprinkle with sea salt before serving.
- Stir together the garlic powder, onion powder, paprika, salt and pepper in a small bowl.
CHIPOTLE-ORANGE GLAZED SALMON
Orange marmalade and chopped chipotle peppers may give this salmon its sweet and savory glaze. But its smoky amazingness? That's the bacon talking.
Provided by My Food and Family
Categories Recipes
Time 50m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Combine marmalade, chipotle peppers and 1 Tbsp. dressing; reserve for later use. Pour remaining dressing over fish in shallow dish; turn to evenly coat both sides of each fillet. Refrigerate 30 min. to marinate.
- Remove fish from marinade; discard marinade. Cook fish in medium skillet on medium heat 5 min. on each side or until fish flakes easily with fork, brushing occasionally with 1 Tbsp. of the reserved marmalade mixture. Transfer fish to serving plate; cover to keep warm.
- Add red peppers to skillet; cook and stir 3 min. or until crisp-tender. Stir in remaining reserved marmalade mixture along with the bacon. Spoon over fish.
Nutrition Facts : Calories 270, Fat 12 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 65 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 24 g
SALMON WITH CHIPOTLE HONEY GLAZE
Make and share this Salmon With Chipotle Honey Glaze recipe from Food.com.
Provided by gailanng
Categories Southwestern U.S.
Time 44m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Remove salmon from the refrigerator 15 minute before cooking. Heat grill to 375°F
- Stir honey and chipotle puree in a small bowl until well combined.
- Cut 2 pieces of wide, heavy-duty aluminum foil about 6-in. longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray.
- Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-in.) to make a shallow pan around the salmon, leaving at least a 1-in. margin around the fish. Season salmon with salt and pepper.
- Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon or close the foil over the salmon. Close grill cover and cook for 5 minute Spread the glaze on the salmon (1 tablespoons per salmon portion or 1/3 Celsius per salmon side).
- Close grill and continue to cook about 5 to 7 minute more. Cook just until fish is lightly translucent in the center. It will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.
- Garnish with lime zest and serve with lime wedges.
- Alternate Cooking Method: Salmon can also be roasted in an oven preheated to 375°F or pan-seared and finished in the oven. Cook just until lightly translucent in the center; be sure to let the salmon rest a few minutes before serving.
Nutrition Facts : Calories 349.7, Fat 7.5, SaturatedFat 1.4, Cholesterol 78.2, Sodium 129.5, Carbohydrate 36.7, Fiber 0.6, Sugar 35.1, Protein 35.1
ROAST SALMON WITH SWEET CHIPOTLE GLAZE AND HOMINY PUREE
Provided by Selma Brown Morrow
Categories Fish Roast Valentine's Day Quick & Easy Low Cal High Fiber Dinner Salmon Healthy Hominy/Cornmeal/Masa Chile Pepper Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 10
Steps:
- Preheat oven to 450°F. Using back of spoon, press enough chipotles through fine sieve into small bowl to measure 2 teaspoons puree. Mix puree, jam, vinegar, and cumin in bowl; season glaze to taste with salt.
- Coat small rimmed baking sheet with nonstick spray. Arrange salmon on sheet; sprinkle with salt and black pepper. Spread half of glaze over each fillet. Roast until just opaque in center, about 10 minutes.
- Meanwhile, puree hominy and 3 tablespoons reserved juice in mini processor until almost smooth. Transfer to small skillet. Add butter and cilantro. Stir over medium heat until warmed through, mixing in more reserved juice by teaspoonfuls if too thick. Season to taste with salt and pepper.
- Divide hominy between 2 plates, top with salmon, and serve.
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