Orange Glazed Salmon With Caramelized Sweet Onions Recipes

ORANGE-GLAZED SALMON WITH CARAMELIZED SWEET ONIONS

Steps:

• Heat oven to 425°F Spray 11x7-inch glass baking dish with cooking spray.
• Heat oil in large nonstick skillet over medium-high heat until hot. Cook onions and 1/4 teaspoon of the salt 3 to 4 minutes or until onions begin to turn golden brown, stirring frequently. Reduce heat to medium-low and add garlic; cover and cook 5 minutes or until tender, stirring occasionally.
• Meanwhile, combine orange juice, vinegar, orange peel and rosemary in small bowl; reserve 2 tablespoons for glaze. Add remaining mixture to onions; cook, uncovered, 2 to 3 minutes or until most of the liquid has evaporated. Whisk mustard and honey into reserved glaze.
• Spread onion mixture in baking dish; top with salmon. Sprinkle with remaining 1/4 teaspoon salt; spoon reserved glaze over salmon. Bake 8 to 10 minutes or until salmon just begins to flake. Serve salmon topped with onion mixture.

CARAMELIZED SALMON WITH SOY-ORANGE GLAZE

Steps:

• Up to 24 hours before serving, place the salmon fillets in a nonreactive pan. In a food processor, combine and finely chop the ginger, peppercorns and cilantro. Roll the salmon fillets in the mixture, cover with plastic wrap or another plate and refrigerate overnight.
• Combine the sugar and pepper on a plate or in a shallow bowl.
• Heat the oil in a skillet.
• Scrape the excess ginger mixture from the fish and discard.
• Press the flesh (top) side of the salmon fillets into the sugar-pepper mixture and sauté them, seasoned side down, to caramelize the sugar, about 2 to 3 minutes.
• Quickly, before the sugar burns, pour the soy sauce and orange juice into the pan, swirling and stirring well to dissolve the caramelized bits.
• Turn the salmon skin side down. Lower the heat to medium. Cover the pan and let the salmon finish cooking for 5 to 8 minutes longer, or until it is cooked medium rare.
• Transfer the salmon fillets to a clean towel to drain before serving.

SPICY SALMON WITH CARAMELIZED ONIONS

Steps:

• Combine the black pepper, paprika, cayenne pepper, minced garlic, Dijon mustard, brown sugar, onion powder, and salt in a small bowl. Stir in 1 tablespoon of olive oil to make a paste. Spread the paste all over the salmon fillets, and set aside to marinate at room temperature 30 minutes.
• Heat the remaining 2 tablespoons of olive oil in a small pan over medium heat. Stir in the onion, and cook until tender and golden brown, about 10 minutes. Heat a separate non-stick skillet over medium-high heat. Cook the salmon fillets in the hot skillet until golden brown on each side, and no longer translucent in the center, about 4 minutes per side. Pour the browned onions and olive oil over the salmon fillets to serve.

ORANGE-GLAZED SALMON

Steps:

• In a small bowl, combine the first 10 ingredients. Set aside 1/2 cup marinade for basting; cover and refrigerate. Pour remaining marinade into a large resealable plastic bag; add salmon. Seal bag and turn to coat; refrigerate for 1 hour, turning occasionally., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat for 5 minutes. Spoon reserved marinade over fish. Grill 15-20 minutes longer or until fish flakes easily with a fork, basting frequently.

CHILE-GLAZED SALMON WITH ORANGE SALSA

Steps:

• Make salsa:
• Cut peel and any white pith from oranges with a sharp knife, then cut sections free from membranes, letting them drop into a bowl. Stir in remaining salsa ingredients.
• Prepare salmon:
• Preheat broiler.
• Season salmon with salt on all sides. Arrange on rack of a broiler pan, skin sides down, and broil about 4 inches from heat 4 minutes. Spoon glaze on top and spread onto sides, then sprinkle with fennel seeds and cracked pepper. Broil until glaze is bubbly and fish is just cooked through, 2 to 3 minutes more.
• Serve salmon with salsa.

SEARED SALMON WITH ORANGE GLAZE

Steps:

• Preheat oven to 400°F.
• Sear the fish fillets in the sesame oil in a large, very hot skillet for 1 minute on each side. You should hear the fish sizzle. Remove fillets from the heat and transfer them to a glass baking dish or baking pan. Drizzle the soy sauce and the wine over them and bake them for 10 minutes. Remove them from the oven.
• Meanwhile, heat the orange juice, zest, sherry and ginger together in a small saucepan over medium-high heat until reduced by half. Add the orange slices, and stir once or twice, until the sauce becomes thick. Remove from heat, drizzle the sauce over the fish, and serve.

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