FOODCHANNEL EDITOR
The sweetness of orange marmalade meshes with the salty taste of soy sauce for this delectable glazed salmon creation. Recipe courtesy of Norene's Healthy Kitchen by Norene Gilletz. (Whitecap; August 2007; $34.95/paperback; ISBN-13: 978-1-55285-802-8) Nutrition: 316 calories per serving, 6.5 grams carbohydrate, 0 grams fiber, 39 grams protein, 13.5 grams fat (2.1 grams saturated), 108 milligrams cholesterol, 387 milligrams sodium, 951 milligrams potassium, 2 milligrams iron, 23 milligrams calcium
Provided by By FoodChannel Editor | March 6, 2009 12:50 pm
Time 42m
Yield -
Number Of Ingredients 5
Steps:
- 1 Preheat the oven to 425°F. Line a baking sheet with foil and spray with cooking spray. 2 Arrange the salmon fillets in a single layer on the prepared baking sheet. Combine the marmalade, soy sauce, and sesame oil in a bowl and mix well. Using a pastry or barbecue brush, spread the glaze evenly overtop of the fillets. Season with freshly ground pepper. Let stand for 20 to 30 minutes. 3 Bake, uncovered, for 10 to 12 minutes or until the salmon is glazed and just flakes when gently pressed with a fork. Serve hot or cold. 4 Recipe easily doubles or triples. Keeps for up to 2 to 3 days in the refrigerator; reheats well. Freezes well for up to 2 months.
SALMON WITH LEMON-HERB MARINADE
Here's one of the easiest ways to entertain: broil or grill a large salmon fillet, then adorn it with lemon wedges and rosemary sprigs. This recipe marinates the rich salmon in lemon juice, soy sauce and herbs. Serve it with a sharply flavored potato salad (like this one, with red Bliss potatoes and watercress in a yogurt-horseradish dressing) and a large bowl of greens.
Provided by Moira Hodgson
Categories dinner, main course
Time 1h20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Wipe salmon fillet dry with paper towels. Combine remaining ingredients (except lemon wedges and rosemary sprigs) in small bowl and mix well. Pour mixture over salmon, making sure it is coated on both sides. Marinate for at least an hour before cooking.
- Preheat broiler or grill. Cook salmon, turning once - five to six minutes each side for medium rare.
- Place salmon on serving platter and garnish with lemon wedges and sprigs of rosemary.
Nutrition Facts : @context http, Calories 616, UnsaturatedFat 29 grams, Carbohydrate 6 grams, Fat 44 grams, Fiber 1 gram, Protein 47 grams, SaturatedFat 9 grams, Sodium 627 milligrams, Sugar 3 grams
MAPLE SALMON
This is the best and most delicious salmon recipe, and very easy to prepare. I love maple in everything and put this together one night. My husband totally loved it; he did not like salmon that much until he had this.
Provided by STARFLOWER
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h
Yield 4
Number Of Ingredients 6
Steps:
- In a small bowl, mix the maple syrup, soy sauce, garlic, garlic salt, and pepper.
- Place salmon in a shallow glass baking dish, and coat with the maple syrup mixture. Cover the dish, and marinate salmon in the refrigerator 30 minutes, turning once.
- Preheat oven to 400 degrees F (200 degrees C).
- Place the baking dish in the preheated oven, and bake salmon uncovered 20 minutes, or until easily flaked with a fork.
Nutrition Facts : Calories 264.8 calories, Carbohydrate 14.1 g, Cholesterol 67 mg, Fat 12.4 g, Fiber 0.1 g, Protein 23.2 g, SaturatedFat 2.5 g, Sodium 633.1 mg, Sugar 11.9 g
SALMON MARINADE
This easy marinade can be used to flavor up to two pounds of salmon fillets.
Provided by Dustin Hafer
Categories Side Dish Sauces and Condiments Recipes Marinade Recipes
Time 5m
Yield 4
Number Of Ingredients 4
Steps:
- In a small bowl, stir together the lime juice, Worcestershire sauce, thyme and vegetable oil. Mix well.
- Cover all surfaces of fish fillet with marinade. Refrigerate and let stand as little as 30 minutes or as long as overnight.
Nutrition Facts : Calories 48.7 calories, Carbohydrate 4.8 g, Fat 3.5 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 0.3 g, Sodium 167 mg, Sugar 2 g
SAUTEED SALMON WITH RED ONION MARMALADE
Provided by Food Network
Time 45m
Yield 3 servings
Number Of Ingredients 12
Steps:
- Season the salmon with salt and pepper on both sides. Make 2 or 3 slits across the skin of the salmon. Place a cast-iron skillet over high heat. Add enough peanut oil to lightly coat the bottom of the pan. Just as the oil begins to smoke add the salmon, skin-side down and cook for 4 minutes. Lower the heat and cook the salmon all the way on the same side, about 10 minutes - it will cook from the bottom up. During the last 30 seconds or so, spoon some of the oil over the top of the salmon to help cook it through.
- While the salmon is cooking, make the sauce. In a stainless steel saute pan over medium heat, add 1 tablespoon butter and the oil. When the butter is melted, add the onions and cook until translucent but not browned, about 6 minutes, stirring constantly. Season with salt and pepper. Deglaze with the balsamic vinegar and red wine. Add the thyme and cook until the liquid is almost completely reduced, about 3 minutes. Add the cream and bring to a simmer. Cook until the cream is slightly reduced and starts to thicken, about 3 to 4 minutes, stirring occasionally. Be careful as the cream could boil over at this point. Once the cream is reduced, remove the thyme sprig. Season, to taste, with salt and pepper. Stir in the remaining butter.
- Spoon the onion marmalade onto plates. Top with the salmon and garnish with chive flowers.
ORANGE-GINGER GLAZED SALMON
Salmon is my version of fast food. It's already so wonderfully flavorful on its own that I don't have to put much effort into it. A brush of oil and a sprinkle of salt and pepper, plus a few minutes in a hot oven or skillet and dinner is ready. In this recipe I whisk together marmalade, soy sauce and some freshly grated ginger, then I add a squeeze of fresh orange juice, pour it over the salmon, and then into the oven it goes. The result is sticky, sweet, tangy and oh so flavorful!
Provided by Alejandra Ramos
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 7
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.
MARMALADE SALMON
Steps:
- Mix all the ingredients together for the marinade. Rinse salmon and place skin side down in a pan large enough for it to lay flat. Pour marmalade mixture over the fish evenly and let stand at least two hours in the refrigerator. Get two pieces of heavy duty tin foil and lift fish from the marinade and position fish on foil with skin side down. Discard marinade-I always pour a little over top of fish. Make barbeque medium hot and place foil with fish on the grill. Cover the grill and cook about 20-25 minutes. You will need to check the fish to see if it is cooked through at about 20 minutes. Cut the salmon into portions and lift from skin with a spatula. Great with roasted asparagus (400 degrees sprinkled with a little olive oil, salt and pepper and baked for 10 minutes or so) and baked potato.
ORANGE MARMALADE MARINATED SALMON, CHICKEN OR PORK
I just love Salmon and I'd say this is my favorite to date. This has an Asian touch. Lots of flavor. I did make this with Salmon but its possibilities are endless like tuna, Mahi Mahi, shrimp, orange roughy... I bet grilled pineapple in this marinade along with the fish or meat would be great! Cooking in a basket will caramelize the fish giving it a crispness and ease in turning it and cooking in foil will keep it moist as well as ease in flipping the fish. Cooking time is up to you I like my salmon very tender so I tend not to overcook it. This is great served on white rice. Leftovers would be great on a salad. The picture here is the salmon made under the broiler.
Provided by Rita1652
Categories Tuna
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- In a ziplock gallon size bag add first 8 ingredients.
- Seal and mush with hand till blended.
- Add Salmon and marinate for 1 hour.
- Heat grill to medium high.
- If using a fish basket or heavy duty foil, spray it with nonstick oil.
- Remove salmon from marinade and reserve.
- Place salmon into basket or foil folding tail in to make thickness even.
- Place basket or wrapped in foil on barbecue and grill salmon, skin side up, 5 to 7 minutes.
- Meanwhile bring the marinade to a boil then reduce heat to simmer till fish is cooked.
- Turn basket over and grill salmon until just opaque in center, about 5 to 7 minutes longer.
- Turn salmon out onto platter.
- Drizzle the reduced marinade and garnish with scallions.
- *To make ahead*.
- To freeze: Place salmon and marinade in a large freezer bag. Seal, label and freeze.
- To serve: Thaw in fridge and proceed with cooking directions.
GRILLED SALMON WITH MARMALADE DIJON GLAZE
This moist, tender salmon takes just a handful of ingredients and is pretty enough to serve guests. -Judy Grebetz, Racine, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the first six ingredients; set aside 1/4 cup. Brush remaining glaze over salmon., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack., Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork, basting occasionally with remaining glaze.
Nutrition Facts : Calories 368 calories, Fat 16g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 493mg sodium, Carbohydrate 28g carbohydrate (24g sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
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