Best Citrus Marinated Salmon Recipes

CITRUS-MARINATED SALMON

Steps:

• In a large resealable plastic bag, combine the first 12 ingredients. Add the salmon; seal bag and turn to coat. Refrigerate for 30 minutes, turning occasionally., Drain and discard marinade. 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.

ASIAN CITRUS MARINATED SALMON, LOW FAT

Steps:

• With a spoon mix together soy sauce, juices, mustard and spice powder in a shallow dish or pan.
• Add salmon and turn to coat all sides; cover and refrigerate for 1 hour.
• Bring salmon back to room temperature and preheat broiler.
• Remove salmon from the marinade and pat dry with paper towels.
• Brush sides and tops of fillets with sesame oil and place on broiler pan; broiler 4 inches from heat until fish is cooked through, about 5 minutes (you might want to spray your broiler pan w/cooking spray).
• While fish is broiling heat a small skillet over medium-high heat until hot; Add sesame seeds and, stirring constantly, toast just until golden -be careful, seeds can go from golden to burnt in a flash.
• Remove skin from salmon, transfer to serving plates and garnish each with toasted sesame seeds.

MISO-MARINATED SALMON WITH CITRUS AND SHIITAKES

Steps:

• Marinate salmon:
• Line a large shallow (1-inch-deep) baking pan with plastic wrap and arrange salmon fillets, skin sides down, in it. Stir together miso and sake and spread over flesh sides of salmon to completely cover. Cover with plastic wrap and chill 24 to 48 hours.
• Make shiitakes with citrus zests:
• Heat 3 tablespoons oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then saut shiitakes with salt to taste, stirring occasionally, until golden brown and nearly dry, 15 to 20 minutes. Transfer to paper towels.
• While mushrooms are cooking, remove zest from navel oranges and lemons in long, thin strips, preferably with a 5-holed citrus zester.
• Heat remaining 1/2 cup oil in a 10-inch skillet over moderately low heat until hot and cook zests in 4 batches, stirring frequently, until curly and crisp, about 1 minute.
• Transfer to paper towels with mushrooms. When mushrooms and zests are cool, transfer to a bowl. Just before serving, toss together with cilantro and chives.
• Roast salmon:
• Preheat oven to 500°F.
• Gently scrape miso from salmon with a rubber spatula and discard miso. Arrange salmon fillets, skin sides down, in 2 well-greased large shallow (1-inch-deep) baking pans (tail ends may hang over ends of pans slightly). Roast salmon in upper and lower thirds of oven, switching position of pans after 10 minutes, until edges begin to brown and salmon is just cooked through, 15 to 20 minutes total.
• Transfer each salmon fillet to a platter using 2 large metal spatulas. (If fillets break as you're transferring them, simply piece them together on the platter.) Pour orange and lemon juices over salmon and sprinkle with shiitake mixture.

CITRUS MARINATED SALMON WITH A CONFIT OF NAVEL ORANGES, BELUGA CAVIAR, AND PEA SHOOT COULIS

Steps:

• Trim the salmon of fat and discard dark flesh. For Citrus Marinade: Combine ingredients in bowl, stirring to break up clumps. Cut piece of foil slightly longer than fillet. Sprinkle half of marinade down center of foil and spread it into shape of fillet. Place filet on it and sprinkle remaining marinade over fish. Wrap fish in foil and place betwen 2 baking sheets with a light weight on top sheet. Refrigerate for 3 hours. Orange Confit: Slice off peel, including pith from oranges. Working over bowl, slice between membranes to remove all orange segments. To make simple syrup: Bring ½ c granulated sugar and ½ c water to boil in heavy saucepan, stirring to dissolve sugar. Remove from heat. This makes ¾ c; you will need ½ c. Bring simple syrup and white wine vinegar to boil. Pour over orange segments and let cool. For Pea Shoot Coulis: Blanch shoots in 2-3 batches in large pot of salted boiling water, until are tender, 6-8 minutes. Place shoots in chinois and submerge in ice water to chill. Drain. Place shoots in blender with just enough water to blend. If you need more water, add by tablespoon. Scrape puree through tannis. Place puree in small saucepan. Remove fish from foil, rinse and dry fish thoroughly. Cut crosswise into 8 pieces about 3" x 1" wide. Let stand at room temperature for 30 minutes. Place enough olive oil in pan to fully cover fish. Heat oil to 110º F. Cook fish for 10 minutes. Drain on paper towels. Warm orange sections in syrup. Bring pea shoot coulis to a simmer, adding a little chicken stock if the sauce is too thick. Whisk in butter and salt to taste. Place 4 warm orange sections side by side to form a rectangle on plate. Spread chives on dish and press the tops of salmon pieces into chives. Set the fish chive side up over oranges and garnish the top of each fillet with scoop of caviar. Pour 1 T of coulis around each fillet.