ORANGE COCONUT SALMON
This is so delicious and easy! The combination of orange and coconut complement the salmon very well!
Provided by ELSMILE
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 8h30m
Yield 4
Number Of Ingredients 6
Steps:
- Place salmon fillets in a medium bowl with orange juice. Cover, and marinate in the refrigerator 8 hours, or overnight.
- Preheat oven to 350 degrees F (175 degrees C).
- Coat salmon fillets with egg. Dip fillets in coconut, and arrange in a single layer on a medium baking sheet. Bake 15 minutes in the preheated oven, until coconut is golden brown and fish is easily flaked with a fork.
- In a small saucepan over medium heat, blend orange marmalade and Dijon mustard. Heat until warm, and serve as a dipping sauce for the salmon.
Nutrition Facts : Calories 511.5 calories, Carbohydrate 52.4 g, Cholesterol 109 mg, Fat 22.4 g, Fiber 5.2 g, Protein 26.6 g, SaturatedFat 14.5 g, Sodium 313.3 mg, Sugar 40.5 g
ORANGE GINGER SALMON RECIPE BY TASTY
Here's what you need: honey, hot water, fresh ginger, garlic, fresh orange juice, orange, soy sauce, rice vinegar, red pepper flakes, kosher salt, salmon fillets, fresh cilantro, rice, broccoli
Provided by FoodSaver
Categories Dinner
Yield 4 servings
Number Of Ingredients 14
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!
Nutrition Facts : Calories 335 calories, Carbohydrate 18 grams, Fat 16 grams, Fiber 1 gram, Protein 26 grams, Sugar 13 grams
BAKED SALMON WITH COCONUT CRUST
Many cooks are intimidated by cooking fresh fish and, as a result, miss out on the heart-healthy, brain-boosting, omega-3 fatty acids in salmon. Never fear, though; This fast fish recipe is foolproof.
Provided by Ben S.
Categories World Cuisine Recipes Asian
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees.
- Place salmon fillets on a non-stick baking pan. Brush juice on salmon.
- In a shallow dish, combine panko, coconut, salt and pepper. Dredge each fillet in the mixture and return to baking pan. Spread leftover crumbs on top of each fillet. Coat with cooking spray.
- Bake for 12 to 15 minutes. If desired, put under broiler until crust is golden brown.
Nutrition Facts : Calories 264.2 calories, Carbohydrate 12.1 g, Cholesterol 67 mg, Fat 14.1 g, Fiber 0.5 g, Protein 24.2 g, SaturatedFat 3.8 g, Sodium 150 mg, Sugar 1.8 g
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.
ORANGE-PECAN SALMON
I first made this baked salmon for a girlfriends' luncheon, and it received rave reviews! It was especially nice that I could pop it in the oven just before they arrived and still serve lunch within minutes. -Pat Neaves, Lees Summit, Missouri
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 6
Steps:
- In a small bowl, combine marmalade, soy sauce, salt and pepper. Pour 2/3 cup marinade into a large shallow dish. Add salmon and turn to coat. Refrigerate for up to 30 minutes. Set aside remaining marinade., Preheat oven to 350°. Drain and discard marinade from salmon. Place salmon in a greased 11x7-in. baking dish. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork., In a small saucepan, bring reserved marinade to a boil; cook and stir until slightly thickened. Stir in pecans; serve with salmon.
Nutrition Facts : Calories 582 calories, Fat 32g fat (5g saturated fat), Cholesterol 85mg cholesterol, Sodium 1137mg sodium, Carbohydrate 44g carbohydrate (37g sugars, Fiber 3g fiber), Protein 33g protein.
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COCONUT ORANGE POACHED SALMON - THE ENDLESS MEAL®
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4.7/5 (3)Total Time 22 minsCategory DinnerCalories 342 per serving
- Slice one orange. Zest and juice the other orange and place both in a large skillet. Add the coconut milk, coco aminos, ginger, fish sauce, garlic, and lime juice to the skillet. Bring to a boil then reduce the heat to medium-low. Simmer for 5 minutes.
- Reduce the heat to low and add the salmon. Simmer very gently (see notes) for about 6-7 minutes, or until the salmon is opaque. At the first hint of white forming on top of the salmon, remove it from the heat.
- Serve the orange coconut poached salmon with orange zest, cilantro, and black pepper over the top.
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