Orange Crusted Salmon With Parsnip Puree Recipes

ORANGE CRUSTED SALMON WITH PARSNIP PUREE

Steps:

• Heat oven to 275 degrees. line a baking pan with aluminum foil. Using a vegetable peeler, remove zest in large strips from 2 oranges. Place zest in small nonreactive saucepan; add sugar and 1 cup water. Set over high heat; bring to a boil. Reduce to a simmer; cook until liquid is syrupy, about 35 minutes.
• Transfer zest to the prepared baking pan, and place in oven. Bake until zest is dry but not brown, 25 to 30 minutes. If zest begins to brown, reduce oven temperature to 250 degrees. Remove pan from oven, and let zest cool completely. Transfer zest to a spice grinder, and grind to a powder. Set the powder aside.
• Using a paring knife, remove pith and outer membranes from the zested oranges. Carefully cut each segment away from membranes, and set segments aside.
• Peel parsnips, and cut into 1-inch chunks. Place in a large saucepan; cover with cold water. Bring to a boil over medium-high heat. Reduce heat to a simmer, and cook until parsnips are very soft, 8 to 10 minutes. Drain in a colander. Return parsnips to pan.
• Add 1/2 cup orange juice to parsnips, and season with salt and pepper. Return the saucepan to medium heat. Cook, mashing parsnips with the back of a wooden spoon or a potato masher, until orange juice has been incorporated and parsnip puree is hot, about 5 minutes; set aside in a warm place.
• Sprinkle both sides of fillets with salt and pepper. Sprinkle 1 teaspoon powdered orange zest on top of each fillet. Heat a large saute pan over medium heat. Place salmon in pan, orange-zest-side up, and cover. Cook until salmon turns opaque three-quarters of the way through, about 5 minutes. Turn fillets over, and cook until orange crust is golden brown, about 2 minutes more. Remove salmon from pan; set aside in a warm place.
• Pour the remaining cup orange juice into the saute pan. Using a wooden spoon, scrape up any brown bits from bottom of pan. Increase the heat to high, and cook until the sauce has been reduced by half and is slightly thickened, about 4 minutes.
• Divide parsnip puree among four plates, and top with salmon. Spoon sauce and reserved orange segments over salmon; serve.

PAN-ROASTED SALMON WITH FENNEL PUREE

Steps:

• For the fennel: In a medium saucepan, cover the fennel with cold salted water. Place over high heat, bring to a boil, and then lower to a simmer. Cook until very tender, about 10 minutes. Drain well and place in a food processor. Add the olive oil, yogurt and salt. Puree until smooth, scraping down the sides as needed.
• For the salmon: Heat the olive oil in a large skillet over medium-high heat. Sprinkle the salmon fillets with the salt. Place the fillets in the pan, flesh-side down, and sear undisturbed for 3 to 4 minutes to create a golden brown crust. Gently flip, and cook for another 2 minutes.
• Salad: In a small bowl, mix together the chopped fennel fronds and parsley and the crispy capers.
• To plate, spread a little of the fennel puree on each of 4 plates. Top with a salmon fillet. Place a little salad on top of each salmon. Squeeze a bit of lemon over the top if desired. Serve immediately.
• Heat 1/4-inch vegetable oil in a small, straight-sided skillet over medium-high heat until it shimmers when swirled. (You can make sure the oil is hot enough by adding one caper to the oil; if it immediately starts to sizzle and pop, the oil is hot enough.) Add the capers to the hot oil and fry until they have popped open and turned golden brown and crispy, about 1 minute. With a slotted spoon, remove the capers to a paper-towel-lined plate to drain.

ORANGE ROASTED SALMON

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a small bowl or cup, stir together the lemon pepper, garlic powder, and dried parsley. Place the slices from one of the oranges in a single layer in the bottom of a 9x13 inch baking dish. Place a layer of onion slices over the orange. Drizzle with a little bit of olive oil, and sprinkle with half of the herb mixture.
• Place the dish in the preheated oven, and roast for about 25 minutes, or until the onions are browned and tender. Remove the dish from the oven, and increase the temperature to 450 degrees F (220 degrees C).
• Push the onion and orange slices to the outer edge of the baking dish, and place the salmon fillets in the center. Season with the remaining half of the herb mixture. Whisk together the orange juice, lemon juice and honey in a small bowl. Pour evenly over the salmon.
• Bake for 12 to 15 minutes in the preheated oven, or until the salmon is opaque in the center. Remove fillets to a serving dish, and discard the roasted orange. Garnish fillets with roasted onions and fresh orange slices.

ROASTED SALMON WITH PARSNIPS AND GINGER

Steps:

• Preheat oven to 425 degrees. Place parsnips on a rimmed baking sheet and toss with 2 tablespoons safflower oil. Spread in a single layer on the pan and roast until beginning to brown around the edges, about 15 minutes. Meanwhile, combine ginger, rosemary, tamari, orange juice, and remaining safflower oil in a small bowl.
• Turn the parsnips and push to edges of the pan, making space for the salmon. Add fillets, skinned-side up, to the hot pan and return pan to oven immediately. Cook until fillets are opaque on tops and bottoms and flake slightly in center when pressed, 12 to 15 minutes, flipping halfway through. Transfer salmon to plates and pour ginger dressing onto hot pan; gently toss parsnips in dressing. Divide parsnips among plates and spoon dressing from the pan onto them and fish.

ORANGE COCONUT SALMON

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.

ORANGE CRUMB SALMON

Steps:

• Preheat oven to 425*F (200*C).
• LIne a baking sheet with greased foil.
• Place the samon fillets on the prepared sheet.
• Mix together the breadcrumbs, oil, orange zest, half the parsley and seasoning of salt and pepper.
• Press this mixture onto each fillet so that it sticks.
• Bake for 15 to 20 minutes until the salmon is just cooked through and the topping is golden.
• Cook the potatoes in a pan of boiling salted water for 12 to 15 minutes, until tender, then drain.
• Stir remaining parsley into the mayonnaise and thin with a little bit of the orange juice until it has the consistency of single cream.
• Serve the salmon with the potatoes and the herb mayonnaise.

ORANGE-PECAN SALMON FOR TWO

Steps:

• In a small bowl, combine the first five ingredients. Pour 1/2 cup marinade into a large resealable plastic bag. Add the salmon; seal bag and turn to coat. Refrigerate for up to 30 minutes. Set aside remaining marinade. , Drain and discard marinade from salmon. Place salmon in a greased 11x7-in. baking dish. Bake, uncovered, at 350° for 20-25 minutes or until fish flakes easily with a fork., In a small saucepan, bring reserved marinade to a boil; cook until liquid is reduced to 1/3 cup. Serve with salmon.

BAKED SALMON WITH ORANGE JUICE

Steps:

• Pre-heat oven at 350 degrees.
• Grease a baking dish lightly with butter.
• Clean and pat dry the Salmon Steaks or Fillets.
• Rub salt on both sides (not necessary on the skin-side).
• Place salmon pieces in the baking dish in a single layer.
• Make deep cuts in the salmon pieces, dab some butter into the cuts and also dab a few bits of butter on the rest of the salmon.
• Pour orange juice all over the fish.
• Sprinkle pepper, oregano and for those who like a dash of sweet taste, sprinkle some sugar which will caramalize.
• Bake until the salmon flakes.

ORANGE-PECAN SALMON

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.