Salmon In Orange Lime Marinade Recipes

ORANGE-MARINATED GRILLED SALMON

Steps:

• Whisk together the fresh-squeezed orange juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl.
• Pour into a resealable plastic bag.
• Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag.
• Marinate in the refrigerator for 1 hour.
• Preheat an outdoor grill for medium heat, and lightly oil grate.
• Remove the salmon from marinade, and shake off excess.
• Discard remaining marinade.
• Grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.

SALMON IN ORANGE-LIME MARINADE

Steps:

• Place vinegar, orange and lime juice, garlic, olive oil and cilantro in a resealable plastic bag and shake. Add salmon filets and marinate for 30 to 60 minutes at room temperature, turning the bag at least once.
• While the fish is marinating get your coals cooking - medium-hot or fire up your broiler for 3 to 4 minutes.
• Grill salmon about 4 minutes per side or until it flakes easily with a fork but is still moist.

SALMON IN LIME SAUCE

Steps:

• In a small bowl, combine the first four ingredients. Pour half of the marinade into a large bowl. Add the salmon and turn to coat. Add the tomato, pepper and onions to remaining marinade; cover and refrigerate fish and vegetables for 30 minutes. , Drain and discard marinade from fish and vegetables. Place each salmon fillet and about 1/3 cup vegetable mixture on a double thickness of heavy-duty foil (about 18 in. square). Fold foil around mixture and seal tightly., Grill, covered, over medium heat for 15-20 minutes or until fish flakes easily with a fork. Open carefully to allow steam to escape.

LIME-MARINATED GRILLED SALMON

Steps:

• Whisk together the lime juice, olive oil, mustard, ginger, garlic, cayenne pepper, and black pepper in a bowl, and pour into a resealable plastic bag. Add the salmon steaks, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Preheat an outdoor grill for medium heat, and lightly oil grate. Remove the salmon from marinade, and shake off excess. Discard remaining marinade.
• Grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on thickness.

HONEY-ORANGE MARINATED SALMON

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add salmon. Seal bag and turn to coat; refrigerate for 1 hour, turning several times., Line an 8-in. square baking dish with foil; coat the foil with cooking spray. Drain and discard marinade. Place salmon in prepared pan. Bake at 350° for 30-40 minutes or until fish flakes easily with a fork.

ORANGE SOY-GLAZED SALMON

Steps:

• Mix orange juice, honey, soy sauce, lemon juice, and ginger together in a small bowl.
• Place salmon in a shallow dish. Pour all but 3 tablespoons of the orange juice mixture on top. Reserve remaining mixture in the bowl. Let salmon marinate at room temperature for 30 minutes.
• Preheat oven to 450 degrees F (230 degrees C).
• Transfer salmon to a baking dish lined with aluminum foil; pat dry with paper towels. Discard marinade. Spoon 1 tablespoon of reserved orange juice mixture over salmon; season with salt and pepper. Drizzle olive oil on top.
• Bake in the preheated oven until heated through, about 6 minutes. Spoon remaining 2 tablespoons orange juice mixture over salmon. Continue baking until flesh flakes easily with a fork, 6 to 9 minutes more. Serve with lemon wedges.

SALMON IN A SOY & HONEY MARINADE

Steps:

• Mix together soy sauce, honey, ginger, garlic spring onions and lime juice - taste to your liking and season with black pepper.
• Rinse the fish with clean water and gently pat dry with kitchen paper.
• Pour the sauce over the fish in a large bowl, making sure the fillets are covered. Seal the bowl with cling film and leave to marinade in the fridge for 20 minutes.
• Once marinaded, loosely wrap the fish in individual foil parcels with a couple of spoonfuls of the marinade, leaving a 1 inch gap in the top of the foil.
• Place on a tray in a pre-heated oven at around 160°C for 15-20 minutes. Pour the remaining marinade into the parcels half way through cooking. Meanwhile, cook your rice or noodles.
• Serve with vegetables such as broccoli, green beans or red peppers. Unwrap the parcels and use a flat utensil to lift the fish out and place onto your plate.
• Sprinkle the fish with sesame seeds and fresh chopped spring onion to garnish.