Best Sweet Glazed Salmon Wroasted Peppers And Yellow Rice Recipes

SWEET GLAZED SALMON

Steps:

• Heat 1/4 teaspoon olive oil in a small skillet over medium-high heat. Saute garlic in hot oil until just beginning to brown.
• Mix sauteed garlic, soy sauce, lemon juice, honey, 1/2 teaspoon olive oil, brown sugar, sea salt, black pepper, and red pepper flakes together in a bowl; pour into a large resealable plastic bag. Add salmon fillets, turning to coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Remove salmon from the marinade and shake to remove excess liquid. Reserve 3 tablespoons marinade and discard remainder.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Arrange salmon fillets in the hot skillet, pour reserved marinade over the salmon, and place a lid on the skillet; cook until salmon is browned on each side and flakes easily with a fork, occasionally spooning liquid from the pan over the fillets, 2 to 3 minutes per side. Garnish salmon with additional sea salt and black pepper.

SHEET PAN SALMON AND BELL PEPPER DINNER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a sheet pan with 2 tablespoons olive oil.
• Place salmon fillets, red and yellow bell peppers, and onion on the prepared sheet pan.
• Combine lemon juice, 3 tablespoons olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients on the sheet pan.
• Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes.
• Serve with lemon slices and remaining sauce.

SWEET & SPICY GLAZED SALMON

Steps:

• Combine the brown sugar, mustard, soy sauce, paprika, ginger and oil in a small saucepan. Bring to a boil. Cook and stir until brown sugar is dissolved., Place salmon skin side down on a greased broiler pan. Sprinkle with pepper and salt., Broil 6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork, brushing glaze over salmon during the last 1-2 minutes of cooking.

SWEET 'N' HOT GLAZED SALMON

Steps:

• Preheat your oven's broiler, and grease a broiling pan.
• In a saucepan over medium heat, mix together the apricot nectar, dried apricots, honey, soy sauce, ginger, garlic, cinnamon and cayenne. Bring to a boil, then reduce heat to medium-low, and simmer for about 20 minutes, or until reduced by about half. Stir occasionally to prevent burning. Remove 1/4 cup of the glaze for basting, and set the remaining aside.
• Place the salmon filet on the greased broiling pan, and brush with glaze. Broil 3 inches from the heat for 8 to 12 minutes, or until salmon flakes easily with a fork. Gently turn over once during cooking, and baste frequently during the last 4 minutes. Serve with remaining glaze.

SPICY-SWEET GLAZED SALMON

Steps:

• Place salmon in a shallow, flat dish, and set aside. Combine the vinegar, olive oil, soy sauce, water, lemon juice, red pepper flakes, onion powder, garlic powder, cilantro, and brown sugar in a blender. Blend until brown sugar dissolves. Pour the marinade over the salmon to cover evenly. Cover the dish, and refrigerate at least 2 hours.
• Line a broiling pan with foil. Remove salmon from marinade, and place on prepared broiling pan; season to taste with salt and pepper. Transfer remaining marinade to a saucepan.
• Turn on broiler to low.
• Broil salmon about 6 inches from the heat for 5 minutes; brush with remaining marinade. Broil an additional 5 to 10 minutes, brushing 2 or 3 more times with additional marinade. Salmon is done when fish is no longer bright red and can be flaked with a fork.
• Meanwhile, cook the remaining marinade over low heat until it thickens and reduces by one-third, 5 to 10 minutes. Use cooked marinade as a dipping sauce or drizzle over salmon just before serving.

BROWN SUGAR-GLAZED SALMON

Steps:

• Preheat oven to 425°. Cut salmon into 4 portions; place in a foil-lined 15x10x1-in. pan. Sprinkle with salt and pepper. Roast 10 minutes. Remove from oven; preheat broiler., In a small saucepan, mix remaining ingredients; bring just to a boil. Brush over salmon. Broil 6 in. from heat until fish just begins to flake easily with a fork, 1-2 minutes.

SWEET GLAZED SALMON W/ROASTED PEPPERS AND YELLOW RICE

Steps:

• For the Marinade: Put the filets into a large ziploc bag. In a small bowl whisk together the marinade ingredients. Pour the mixture into the bag with the salmon and message the pieces of fish until thoroughly coated. Cover and refrigerate for at least an hour.
• For the Rice: In a small pot, heat 2 teaspoons of olive oil. Add the minced onion and garlic and saute until the garlic is light golden brown. Add the turmeric, salt and pepper; stir. .
• Add the rice and stir to coat the rice with the onion. Lightly brown the rice. Pour the cold water over the rice and cover. Over high heat, bring to a boil, then reduce heat to a simmer for about 20 minutes until water is absorbed and rice is done.
• For the Peppers: Cut the peppers in half lengthwise. Remove the stems, seeds and membrane. Cut the peppers into thin strips. Drizzle over with olive oil and season with salt and pepper.
• For the Fish: reheat oven to 350 degrees. Remove the fish filets from the marinade; reserve the marinade for later use.
• In a saute pan, add 1 tablespoon of olive oil. Heat on a high fire. Place the fish filets, two at a time, in the pan with the side that the filet will be served showing, face down. Quickly sear to light golden. Do this on both sides of each filet.
• To Finish: Place the seared fish in a baking dish. Top with the chopped and seasoned peppers. Roast in the oven for about 2 minutes. The peppers should still be crunchy. (The internal temperature for the salmon should be about 145 degrees.)
• For the Glaze: In a saucepan, heat the reserved marinade. Add the sugar and stir to dissolve. Whisk in soy sauce and the optional chili flakes or chopped jalapeno. Let boil, then reduce the heat to simmer until a thin syrup consistency is achieved. Strain, if desired. Add warm water if needed to thin.
• To Serve: Serve the salmon topped with red and green peppers over the yellow rice. Drizzle over with the dark glaze.