Grilled Salmon With Orange Ginger Sauce Recipes

ORANGE-GINGER GRILLED SALMON STEAKS

Steps:

• In a small bowl, combine orange juice, olive oil, soy sauce, ground ginger, and brown sugar.
• Place salmon steaks into a resealable bag or shallow pan for marinating. Pour orange mixture over steaks. Refrigerate and marinade for 30-60 minutes.
• Preheat a well oiled gas grilled to high heat. Sear the salmon steak for 5 minutes per side. Check for done-ness. Actual cooking time will depend on the thickness of the steak. Steaks are done when they flake easily with a fork.

GRILLED SALMON WITH TOMATO-GINGER SAUCE

Steps:

• Preheat a grill to medium high. Grate the tomatoes on the large holes of a box grater into a medium bowl; discard the skins. Stir in 1/3 cup cilantro, the vinegar and ginger; season with salt and pepper. Set aside.
• Spread the cauliflower florets on one half of a 24-inch-long piece of foil; sprinkle with 1/4 teaspoon garam masala and dot with the butter; season with salt and pepper. Fold the foil over the cauliflower and crimp the edges to seal and form a packet. Season the salmon with salt, pepper and the remaining 1 teaspoon garam masala.
• Brush the grill grates with vegetable oil. Grill the foil packet on one side of the grill until the packet is puffed and the cauliflower is lightly charred and tender, about 6 minutes per side. Grill the salmon on the other side of the grill until opaque but still pink in the center, 3 to 4 minutes per side. Transfer to a large plate. Grill the naan until lightly toasted, about 1 minute per side; cut into wedges.
• Carefully open the foil packet and toss the cauliflower with the remaining 2 tablespoons cilantro. Top the salmon with the tomato-ginger sauce and serve with the cauliflower and naan.

HONEY-GINGER GRILLED SALMON

Steps:

• In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil grate.
• Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

GRILLED SALMON WITH ORANGE GLAZE

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

ORANGE GINGER SALMON RECIPE BY TASTY

Steps:

• In a medium bowl, whisk together honey and hot water until the honey dissolves. Add the ginger, garlic, orange juice, orange zest, soy sauce, rice vinegar, red pepper flakes, and ½ teaspoon salt, and whisk to combine.
• Arrange the salmon fillets in a 10-cup FoodSaver Preserve and Marinate Container. Pour most of the marinade over the salmon, reserving about ½ cup. Place the lid on the container. Turn the valve so the arrow points to the Marinate/Open position.
• On the FoodSaver vacuum sealer, turn the latch to the Operate position and pull the Built-in Handheld Sealer from the appliance. Remove the liquid reservoir from the Handheld Sealer and insert the tip into the port on the container lid.
• Press the Mode button on the vacuum sealer until the indicator light next to Marinate is illuminated. Press the Handheld button to marinate. The marinating process will start automatically and will take 12 minutes.
• While the salmon is marinating, preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
• Use tongs to remove the salmon from the container and place on the prepared baking sheet. Sprinkle the salmon with the remaining ½ teaspoon salt. Discard the salmon marinating liquid.
• Roast the salmon for 8-10 minutes, or until it flakes easily when nudged with a fork.
• While the salmon roasts, pour the reserved ½ cup marinade into a small pot and place over medium heat. Bring to a simmer. Continue to simmer until sauce reduces and thickens slightly, about 5-6 minutes. Once it has reduced, remove the pot from the heat.
• Spoon the sauce over the salmon, then garnish with chopped cilantro. Serve with steamed rice and broccoli.
• Save any leftover salmon in a Preserve and Marinate Container on the Preserve mode.
• Enjoy!

GRILLED ORANGE SALMON

Steps:

• In a large bowl, combine the first eight ingredients. Set aside 2 tablespoons marinade for basting. Pour remaining marinade into a bowl. Add salmon; turn to coat. Cover and refrigerate for 2-3 hours., Drain and discard marinade. Grill, uncovered, over medium heat or broil 6 in. from the heat for 12-15 minutes or until fish flakes easily with a fork. Baste occasionally with reserved marinade.

GINGER-GLAZED GRILLED SALMON

Steps:

• For glaze, mix first 4 ingredients., Place salmon on an oiled grill rack over medium heat, skin side up. Grill, covered, until fish just begins to flake easily with a fork, 4-5 minutes per side; brush top with half of the glaze after turning. Brush with remaining glaze before serving.

GRILLED SALMON WITH GINGER-ORANGE MUSTARD GLAZE

Steps:

• Combine first 6 ingredients in a large zip-top plastic bag.
• Add salmon to bag; seal and marinate in the refrigerator 30 minutes.
• Remove salmon from bag, reserving marinade. Prepare grill or broiler by spraying with nonstick cooking spray.
• Cook 6 minutes each side or until fish flakes easily when tested with a fork; basting frequently with reserved marinade. Place remaining marinade in a saucepan; bring to a boil.
• Serve with salmon; garnish with green onion fans.

GRILLED SALMON WITH ORANGE GINGER SAUCE

Steps:

• Whisk together juice, mustard, ginger and honey and pour into a zip lock bag.
• Add salmon and marinate for 1 hour.
• Grill or broil, basting with marinade.
• Boil any extra sauce and serve with the salmon.

ORANGE-GINGER GLAZED SALMON

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet or baking pan with foil. Sprinkle the salmon generously with salt and pepper and place on the foil.
• Whisk the marmalade, ginger, soy sauce, oil and orange juice together in a small bowl. Pour over the salmon. Drop the peel form the orange onto the baking sheet along with the salmon. Bake until the salmon is cooked through, 10 to 15 minutes. If you like, turn the oven to broil for the last 3 or so minutes of cooking to brown the top of the fillets.
• Serve the salmon immediately or cool and refrigerate to use in salads or sandwiches.