Seared Salmon With Citrus Soy Glaze Food

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SEARED SALMON WITH CITRUS-SOY GLAZE



Seared Salmon with Citrus-Soy Glaze image

Provided by Tim Pitt

Categories     Fish     Vegetable     Sauté     Lime     Orange     Salmon     Spinach     Summer     Healthy     Cabbage     Sesame     Soy Sauce     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 13

4 cups thinly sliced Napa cabbage
4 cups (packed) thinly sliced fresh spinach
1 red bell pepper, cut into matchstick-size strips
1 carrot, cut into matchstick-size strips
1/4 cup rice vinegar
1/4 cup plus 1 tablespoon canola oil
1 tablespoon plus 1 teaspoon soy sauce
1 tablespoon oriental sesame oil
6 6-ounce salmon fillets
1 teaspoon chopped peeled fresh ginger
1 garlic clove, chopped
1/2 cup fresh orange juice
3 tablespoons fresh lime juice

Steps:

  • Toss first 4 ingredients in large bowl to combine. Whisk vinegar, 1/4 cup canola oil, 1 tablespoon soy sauce and sesame oil in medium bowl. Set vinaigrette aside.
  • Heat remaining 1 tablespoon canola oil in heavy large skillet over medium-high heat. Sprinkle salmon with salt and pepper; add to pan. Cook salmon until brown on 1 side, about 4 minutes. Turn and cook until opaque in center, about 2 minutes longer. Transfer salmon to plate; tent with foil to keep warm. Add ginger and garlic to same skillet. Sauté 1 minute over medium-high heat. Add orange and lime juices and 1 teaspoon soy sauce; boil until mixture is reduced to 1/4 cup glaze, about 3 minutes. Remove from heat. Rewhisk vinaigrette. Add to vegetable mixture and toss to coat. Divide equally among plates. Place 1 salmon fillet atop vegetables on each plate. Drizzle glaze over salmon and serve.

TRIPLE CITRUS GLAZED GRILLED SALMON



Triple Citrus Glazed Grilled Salmon image

Provided by Patrick and Gina Neely : Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

3/4 cup fresh orange juice
1/4 cup fresh lemon juice
1/4 cup fresh lime juice
1/4 cup chicken stock
1 garlic clove, minced
2 tablespoons orange marmalade
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
1 tablespoon light brown sugar
1 tablespoon butter
Pinch kosher salt and freshly cracked black pepper
Extra-virgin olive oil, for brushing
4 (6-ounce, 1-inch thick) salmon fillets
Kosher salt and freshly cracked black pepper

Steps:

  • Glaze: Bring all of the ingredients to a boil in a medium-sized saucepan over medium heat, stirring to melt the preserves and to keep the mixture from burning. Reduce the heat to a simmer and let the glaze reduce until syrupy, about 15 to 20 minutes. Adjust the seasonings with salt and freshly cracked pepper, to taste.
  • Salmon:
  • Heat a grill to medium-high heat.
  • Brush both sides of the fillets with olive oil just before grilling, then season with salt and pepper, to taste. Grill the salmon for about 4 minutes per side, brushing with the glaze during the final few minutes of cooking. Transfer the salmon to serving plates and brush them with the remaining glaze before serving.

PAN SEARED SALMON WITH CITRUS VINEGAR GLAZE AND GREEN BEANS



Pan Seared Salmon with Citrus Vinegar Glaze and Green Beans image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 28m

Yield 4 servings

Number Of Ingredients 10

4 (6 ounce) portions salmon fillets
Extra-virgin olive oil, for brushing fish
Salt and pepper
1/2 cup dry white wine
1/2 cup balsamic vinegar
2 tablespoons orange juice, a splash
2 teaspoons lemon juice
2 tablespoons brown sugar
1 pound green beans, trimmed
Orange slices or lemon rind

Steps:

  • Preheat a cast iron pan or heavy bottomed skillet over medium high heat. Brush the salmon fillets with oil. Season with salt and pepper. Cook salmon until just cooked through, about 3 minutes on each side.
  • While salmon cooks, bring wine, vinegar, citrus juices and brown sugar to a boil over high heat. Reduce glaze 3 or 4 minutes, until thickened. Remove from heat. Stir in 1/2 teaspoon coarse black pepper.
  • In a second skillet, bring 1/2-inch water to a boil with green beans and pieces of orange and/or lemon rind. Cover the green beans and cook 3 or 4 minutes. Drain the beans and toss with a drizzle of oil (optional) and season with salt and pepper.
  • Drizzle glaze over salmon fillets and serve with citrus green beans.

SEARED SALMON WITH BALSAMIC GLAZE



Seared Salmon with Balsamic Glaze image

Along with tuna and swordfish, salmon is considered a "red meat" of the fish world, and it can stand up to strong flavors like balsamic vinegar. Here we reduce the vinegar to a glaze, tempering the sharpness of the acid. The tangy sauce that results bring out the sweetness of the crisp-crusted salmon.

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

1/4 cup balsamic vinegar
1/4 cup water
1 1/2 tablespoons fresh lemon juice
1 tablespoon plus 1 teaspoon packed light brown sugar
4 (6-ounce) center-cut pieces salmon fillet with skin
Salt and freshly ground black pepper
2 teaspoons vegetable oil

Steps:

  • Stir together vinegar, water, lemon juice, and brown sugar in a small bowl. Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over moderately high heat but not smoking. Increase heat to high, add salmon skin side up, and sear until well browned, about 4 minutes. Turn fish over and sear until just cooked through, 3 to 4 minutes more. Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes. Spoon glaze over salmon.

SALMON WITH BALSAMIC CITRUS GINGER GLAZE



Salmon With Balsamic Citrus Ginger Glaze image

This is a nice, light and very easy to prepare! Would be wonderful with other types of fish fillets as well!

Provided by Vino p.o. prn

Categories     < 15 Mins

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

4 (6 ounce) salmon fillets or 4 (6 ounce) salmon steaks
2 tablespoons honey
1 teaspoon balsamic vinegar
2 teaspoons soy sauce
1 tablespoon orange juice or 1 tablespoon lemon juice
1 tablespoon orange zest or 1 tablespoon lemon zest
1 inch gingerroot (either peeled and minced or grated with microplane grater)
2 teaspoons oil
salt and pepper

Steps:

  • Preheat oven to 350 degrees and season both sides of salmon generously with salt and pepper.
  • In a bowl, combine honey, balsamic vinegar, soy sauce, orange juice, orange zest, ginger, and oil to make glaze.
  • Place salmon in a baking pan and pour glaze over fish.
  • Place salmon in preheated oven until fish flakes easily with a fork.

SEARED SALMON WITH CITRUS AND ARUGULA SALAD



Seared Salmon With Citrus and Arugula Salad image

Bursting with color and bright, bold flavors, this simple recipe makes an elegant main course for a dinner party, or a welcome diversion from your go-to weeknight salmon. The technique of cooking salmon in a cast-iron skillet creates a beautifully golden-brown sear and crispy skin. For best results, make this recipe during the cold weather months, when citrus fruit is at its best.

Provided by Lidey Heuck

Categories     brunch, dinner, lunch, salads and dressings, seafood, appetizer, main course

Time 40m

Yield 4 servings

Number Of Ingredients 15

4 tablespoons olive oil, plus more for brushing
2 tablespoons freshly squeezed orange juice
2 teaspoons Dijon mustard
2 garlic cloves, minced (about 2 teaspoons)
3/4 teaspoon kosher salt, plus more to taste
2 tablespoons freshly squeezed lemon juice
1/2 teaspoon black pepper, plus more to taste
1/4 cup thinly sliced shallot (from 1 large shallot)
1 small grapefruit
2 to 3 navel oranges, blood oranges or Cara Cara oranges, or a combination (about 1 1/2 pounds total)
4 (6-ounce) skin-on salmon fillets
2 to 3 ounces baby arugula (about 4 cups)
1/2 medium fennel bulb, trimmed, cored and very thinly sliced crosswise
1 ripe avocado, halved, pitted, peeled and thinly sliced
1/4 cup shelled, roasted salted or unsalted pistachios, chopped

Steps:

  • Make the glaze for the salmon: In a small bowl, whisk 2 tablespoons olive oil with the orange juice, mustard, half the chopped garlic and 1/4 teaspoon salt. Set aside.
  • Make the salad dressing: In another small bowl, whisk together 2 tablespoons olive oil with the lemon juice, 1/2 teaspoon salt and 1/2 teaspoon pepper. Stir in the shallots and the remaining garlic, then set aside.
  • Using a small serrated knife, peel the grapefruit and oranges and trim to remove any remaining pith. Slice all the peeled fruit crosswise into thin circles (no larger than 1/2-inch thick); remove the seeds and set aside.
  • Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high until it's extremely hot (a drop of water flicked onto the pan should turn to steam almost immediately), about 3 minutes. Meanwhile, pat the salmon fillets dry using paper towels, brush both sides with olive oil, and season all over with salt and pepper.
  • When the pan is ready, cook the salmon fillets skin-side down over medium-high without moving until the salmon skin releases easily from the pan, 3 to 4 minutes. Using a pair of tongs or a spatula, wiggle the fillets to loosen the skin from the bottom of the pan, then carefully flip. Lower the heat to medium and cook until the salmon is cooked through but still slightly rare in the center, 4 to 5 more minutes, depending on the thickness of the fillets.
  • Transfer to a rimmed plate or serving dish, and brush the glaze all over the salmon, making sure to coat the fillets.
  • Combine the arugula and fennel in a large bowl. Pour the dressing over the salad and toss well. Add the avocado, citrus rounds and pistachios, and toss gently. Transfer to a shallow serving bowl or platter and serve alongside the salmon.

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Top Asked Questions

How to cook salmon with balsamic vinegar?
Stir together balsamic vinegar, water, lemon juice, and brown sugar in a small bowl. Pat salmon dry and season with salt and pepper. Heat oil in a 12-inch nonstick skillet over medium high heat, not smoking.
How long do you cook salmon on each side?
Heat oil in a 12-inch nonstick skillet over medium high heat, not smoking. Increase heat to high, add salmon skin side up, and sear until well browned, about 4 minutes.
How do you thicken salmon with vinegar?
Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam). Simmer, stirring, until thickened and reduced to about 1/3 cup, about 2 minutes.

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