SESAME GINGER SALMON
A super easy salmon dish bursting with so much flavor, and it's hearty-healthy too!
Provided by Chungah Rhee
Yield 4 servings
Number Of Ingredients 16
Steps:
- To make the glaze, whisk together honey, soy sauce, sesame oil, Sriracha, ginger and sesame seeds in a small bowl; set aside. In a medium bowl, whisk together olive oil, soy sauce, rice vinegar, sesame oil, brown sugar, garlic, ginger, sesame seeds and green onions. In a gallon size Ziploc bag or large bowl, combine ginger marinade and salmon filets; marinate for at least 30 minutes to overnight, turning the bag occasionally. Preheat oven to 400 degrees F. Lightly coat a 9×13 baking dish with nonstick spray. Place salmon filets along with the marinade onto prepared baking dish and bake until the fish flakes easily with a fork, about 20 minutes. Serve salmon immediately with honey ginger glaze.
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
ORANGE-GINGER GLAZED SALMON
Salmon is my version of fast food. It's already so wonderfully flavorful on its own that I don't have to put much effort into it. A brush of oil and a sprinkle of salt and pepper, plus a few minutes in a hot oven or skillet and dinner is ready. In this recipe I whisk together marmalade, soy sauce and some freshly grated ginger, then I add a squeeze of fresh orange juice, pour it over the salmon, and then into the oven it goes. The result is sticky, sweet, tangy and oh so flavorful!
Provided by Alejandra Ramos
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 400 degrees F. Line a rimmed baking sheet or baking pan with foil. Sprinkle the salmon generously with salt and pepper and place on the foil.
- Whisk the marmalade, ginger, soy sauce, oil and orange juice together in a small bowl. Pour over the salmon. Drop the peel form the orange onto the baking sheet along with the salmon. Bake until the salmon is cooked through, 10 to 15 minutes. If you like, turn the oven to broil for the last 3 or so minutes of cooking to brown the top of the fillets.
- Serve the salmon immediately or cool and refrigerate to use in salads or sandwiches.
SESAME-CRUSTED SALMON WITH ORANGE-MISO SAUCE
Categories Fruit Juice Ginger Appetizer Bake Cocktail Party Mayonnaise Salmon Bon Appétit Sugar Conscious Kidney Friendly
Yield Makes about 48 pieces
Number Of Ingredients 10
Steps:
- Whisk first 6 ingredients in medium bowl to blend well. Season orange-miso sauce to taste with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate. Bring to room temperature before serving.)
- Line large baking sheet with foil. Place salmon and vegetable oil in large bowl; toss to coat. Sprinkle salmon with salt and pepper. Place sesame seeds on small plate. Coat 1 surface of each salmon piece with sesame seeds. Arrange salmon, sesame-coated side up, in single layer on prepared baking sheet. (Can be made 6 hours ahead. Cover; chill.)
- Preheat oven to 400°F. Bake salmon uncovered until just cooked through, about 5 minutes; transfer to platter. Skewer each piece with toothpick. Serve warm, passing orange-miso sauce.
- *Available at Japanese markets and natural foods stores and in the Asian foods section of some supermarkets.
SHEET-PAN SALMON AND BROCCOLI WITH SESAME AND GINGER
A healthy sheet-pan dinner that comes together in just 20 minutes? Sign us up. Brushing a simple sesame-ginger glaze onto the salmon before it roasts promotes caramelization on the fish, a feat not easily accomplished when roasting salmon fillets. The garnishes give this dinner a professional finish: A squeeze of lime juice, a sprinkle of sesame seeds, and a handful of thinly sliced scallions make for a beautiful plate.
Provided by Lidey Heuck
Categories dinner, weeknight, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. In a small bowl, whisk 3 tablespoons sesame oil with the soy sauce, vinegar, honey, ginger and garlic until smooth. Set the glaze aside.
- Place the broccoli florets and 1 1/2-inch scallion segments on a sheet pan. Drizzle with 1 tablespoon olive oil and the remaining 1 tablespoon sesame oil. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon black pepper, toss well and roast for 5 minutes.
- While the broccoli and scallions roast, place the salmon fillets on a plate and pat dry with paper towels. Brush all over with olive oil and sprinkle with salt and pepper.
- Toss the broccoli and scallions and move to the edges of the pan, clearing spaces in the center for the salmon fillets. Place the salmon fillets, evenly spaced, on the center of the pan. Brush the fillets generously with the glaze.
- Return the pan to the oven and roast until the salmon is cooked through but still slightly rare in the center, about 12 minutes.
- Squeeze the lime over the broccoli and sprinkle with salt. Scatter the sliced scallions and sesame seeds over the salmon, and serve hot.
ROASTED SALMON WITH ORANGE-GINGER GLAZE
This recipe couldn't be any easier with only four ingredients -- but it's filled with flavor! Serve with jasmine rice and grilled asparagus for a lovely summer meal.
Provided by LINDA W.
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Baked Salmon Recipes
Time 1h
Yield 5
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Place orange juice in a small saucepan over medium low heat. Cook and stir 10 to 15 minutes, until reduced by about 1/2 and thickened. Remove from heat, and allow to cool.
- Stir balsamic vinegar and ginger root into orange juice.
- Line a medium baking dish with parchment paper. Place salmon fillet on paper, skin side down. Season with salt and pepper. Cover with 1/2 the orange juice mixture.
- Bake salmon in the preheated oven 10 to 15 minutes. Brush with remaining marinade, and continue baking 10 to 15 minutes, until easily flaked with a fork.
Nutrition Facts : Calories 327.8 calories, Carbohydrate 5.5 g, Cholesterol 126.6 mg, Fat 15.3 g, Fiber 0.1 g, Protein 39.2 g, SaturatedFat 2.5 g, Sodium 93.9 mg, Sugar 4.5 g
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