Best Sweet N Smoky Salmon With Orange Salsa Recipes

SWEET 'N SMOKY SALMON WITH ORANGE SALSA RECIPE - (4.5/5)

Steps:

• For the Salmon, mix juice, oil and 1 tablespoon each Seasoning and sugar in small bowl. Place salmon in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Meanwhile, for the Salsa, mix all ingredients in medium bowl until well blended. Cover. Refrigerate until ready to serve. Preheat oven to 400°F. Mix remaining 1 tablespoon each Seasoning and sugar in small bowl. Remove salmon from marinade. Discard any remaining marinade. Rub salmon evenly with seasoning mixture Bake 10 to 15 minutes or until fish flakes easily with a fork. Serve with Orange Salsa.

GRILLED SALMON WITH CITRUS SALSA VERDE

Steps:

• For the salsa: Peel and trim the ends from each orange. Using a paring knife, cut along the membrane on both sides of each segment. Free the segments and add them to a medium bowl. Add the olive oil, lemon juice, parsley, scallions, mint, capers, orange zest, lemon zest, and red pepper flakes. Toss lightly and season with salt and pepper, to taste. Set aside.
• For the salmon: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the grilling rack with vegetable oil to keep the salmon from sticking. Brush the salmon on both sides with the agave nectar and season with salt and pepper, to taste. Grill until the fish flakes easily and is cooked through, about 3 to 4 minutes on each side. Transfer the salmon to a platter and allow to rest for 5 minutes.
• Spoon the salsa verde on top of the salmon or serve on the side as an accompaniment.

SWEET & SMOKY SALSA

Steps:

• Add wood chips to grill according to manufacturer's directions. , Cut onions in quarters; place in a small bowl. Add garlic and 1-1/2 teaspoons barbecue seasoning; toss to coat. Arrange on grilling grid; place on greased grill rack. Grill, covered, over medium heat 10-15 minutes or until tender, turning occasionally., Meanwhile, cut tomatillos, tomatoes and jalapenos in half; place in a large bowl. Add remaining barbecue seasoning; toss to coat. Grill in batches, covered, over medium heat 4-6 minutes or until tender, turning occasionally., When cool enough to handle, chop vegetables. Transfer to a Dutch oven; stir in vinegar, brown sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until slightly thickened. Immediately stir in cilantro. , Carefully ladle hot mixture into 4 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.

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.