Citrus Balsamic Salmon Recipes

BALSAMIC-GLAZED SALMON FILLETS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.
• Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 3 minutes. Mix in white wine, honey, balsamic vinegar, mustard, and salt and pepper. Simmer, uncovered, for about 3 minutes, or until slightly thickened.
• Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze, and sprinkle with oregano.
• Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze, and season with salt and pepper. Use a spatula to transfer fillets to serving platter, leaving the skin behind on the foil.

BALSAMIC-GLAZED SALMON

Steps:

• For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes.
• For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes.
• For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper.
• Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.

CITRUS BALSAMIC SALMON

Steps:

• Season the salmon with the black pepper. Place the salmon into a 2-quart shallow baking dish. Drizzle with the olive oil. Bake at 350 degrees F for 15 minutes or until the salmon flakes easily when tested with a fork.
• Heat the stock, vinegar, cornstarch, orange juice, brown sugar and orange zest in a 2-quart saucepan over medium-high heat to a boil. Cook and stir until the mixture boils and thickens.
• Serve the salmon with the citrus sauce. Garnish with the orange slices.

GRILLED SALMON WITH A CITRUS-BALSAMIC GLAZE

Steps:

• Citrus-Balsamic Glaze: Add balsamic vinegar, wine, lemon juice, brown sugar, and freshly ground black pepper (to taste) to a small saucepan and bring to a boil.
• Cook over high heat until mixture thickens, about 3 to 4 minutes.
• Salmon: Remove any bones from the salmon.
• Brush with olive oil and season lightly with salt and pepper.
• Grill salmon over moderately hot coals on both sides until just cooked through.
• Place on warm plates, drizzle glaze over and serve immediately.

CITRUS BALSAMIC GLAZED SALMON

Steps:

• Preheat oven to 350 degrees F.
• Rub salmon with salt and pepper.
• Place salmon in 2-quart shallow baking dish; drizzle with olive oil.
• Bake for 15 minutes or until fish flakes easily with fork.
• Whisk balsamic vinegar, cornstarch, orange juice and brown sugar in medium saucepan.
• Add chicken broth and heat to a boil.
• Reduce heat to a simmer, stirring until the mixture thickens.
• Arrange salmon on serving platter and serve with sauce.
• Serve over hot white rice, if desired.

BALSAMIC LIME SALMON

Steps:

• to 425 degrees F.
• Line a baking sheet with foil or parchment for easy clean-up. If not using foil or parchment (or, if using skin-on fillets), grease your pan with a little olive oil or nonstick spray to prevent sticking.
• by combining lime juice, balsamic vinegar, honey, olive oil, salt, and pepper in a small saucepan. For thicker glaze (which I recommend), add the cornstarch or arrowroot powder.
• Whisk glaze ingredients over medium heat until the mixture thickens. You'll know it's thick enough when it coats the back of a spoon, or when you can clearly see the trail your whisk makes in the glaze. Taste for sweetness** and set aside.
• place the salmon on your prepared baking sheet. Pat salmon dry with a paper towel or clean kitchen towel. Brush with a thin layer of olive oil (start with tsp and add more if needed). Sprinkle generously with salt and pepper.
• for 4-6 minutes, or until your salmon is just done in the middle.
• When the salmon is done, drizzle with balsamic lime glaze and enjoy!

BALSAMIC ORANGE GLAZED SALMON

Steps:

• 1. Preheat oven to 400° 2. Line a rimmed baking sheet with foil; brush with olive oil. Place salmon on baking sheet. 3. In a small bowl, whisk together balsamic vinegar, olive oil, orange juice, minced onion, fresh thyme, and salt. Spoon over salmon. 5. Garnish with orange slices. 6. Bake at 400° for 10 minutes, then broil for an additional 5 minutes. *Salmon will flake be opaque and flake easily when done.

GRILLED CITRUS SALMON

Steps:

• Combine the first seven ingredients in a jar with a tight-fitting lid; shake well. Grill salmon over medium heat, skin side down, for 15-20 minutes or until fish flakes easily with a fork. Baste every 5 minutes with citrus mixture. Garnish with orange or lemon slices if desired.

CITRUS BALSAMIC GLAZED SALMON

Steps:

• Preheat oven to 350 degrees F.
• Rub salmon with salt and pepper. Place salmon in 2-quart shallow baking dish. Drizzle with olive oil. Bake for 15 minutes or until fish flakes easily with fork. Whisk balsamic vinegar, cornstarch, orange juice and brown sugar in medium saucepan. Add chicken broth and heat to a boil. Reduce heat to a simmer, stirring until the mixture thickens. Arrange salmon on serving platter and serve with sauce. Serve over hot white rice, if desired.

SALMON WITH CITRUS-BALSAMIC VINAIGRETTE

Steps:

• Gather the ingredients. Preheat oven to 450 F.
• In a pint jar with a lid, add the orange juice, balsamic vinegar, olive oil, garlic, parsley, basil, mint, mustard, shallot, salt, and pepper. Screw on the lid and shake well to blend.
• Place the salmon in a foil-lined pan and spoon a little of the vinaigrette over the fish. Bake for 8 to 12 minutes per inch of thickness (measured at the thickest part), or until cooked through.
• Spoon the remaining vinaigrette over each serving of cooked fish. Recipe Source: "The Union Square Cafe Cookbook" by Danny Meyer and Michael Romano (HarperCollins). Reprinted with permission.