Citrus Salsa Salmon Recipe 485

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HERBED CITRUS SALMON



Herbed Citrus Salmon image

Salmon fillets are marinated in an orange-thyme mixture, baked until tender, then topped with citrus-herb butter.

Provided by Diamond Crystal Salt

Categories     Trusted Brands: Recipes and Tips     Diamond Crystal® Salt

Yield 2

Number Of Ingredients 11

½ cup freshly squeezed orange juice
1 sprig fresh thyme, bruised
¼ teaspoon Diamond Crystal® Coarse Sea Salt
2 (6 ounce) salmon fillets
3 tablespoons unsalted butter, softened
¼ teaspoon Diamond Crystal® Coarse Sea Salt
1 teaspoon freshly grated orange zest
1 teaspoon fresh thyme leaves
1 teaspoon chopped fresh rosemary leaves
1 tablespoon coarsely chopped Italian parsley leaves
1 teaspoon freshly squeezed orange juice

Steps:

  • Stir together orange juice, thyme and Diamond Crystal® Coarse Sea Salt in a shallow dish until salt is dissolved. Place salmon into the marinade and coat on each side. Arrange pieces skin side up in the dish, cover with plastic wrap, and refrigerate 30 minutes.
  • Citrus Herbed Butter: Combine butter, Diamond Crystal® Coarse Sea Salt, orange zest, thyme, rosemary, parsley, and orange juice in a bowl. Mix well to form a spreadable paste. Cover and refrigerate.
  • Remove salmon from marinade and pat dry with paper towels. Arrange fillets skin side down on baking dish. Drizzle with olive oil to coat.
  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Broil fish until the fish flakes easily with a fork, about 5 minutes.
  • Place fillets on serving plates. Top fish with 1 teaspoon of Citrus Herbed Butter and a generous pinch of Diamond Crystal® Coarse Sea Salt. Serve immediately.

Nutrition Facts : Calories 425.5 calories, Carbohydrate 7.3 g, Cholesterol 120.5 mg, Fat 27.3 g, Fiber 0.4 g, Protein 36.6 g, SaturatedFat 13.1 g, Sodium 690.2 mg, Sugar 5.5 g

GRILLED SALMON WITH CITRUS SALSA VERDE



Grilled Salmon with Citrus Salsa Verde image

Provided by Giada De Laurentiis

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 15

2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh flat-leaf parsley
2 scallions, finely sliced
3 tablespoons chopped fresh mint leaves
2 tablespoons capers, rinsed, drained and coarsely chopped
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
Vegetable or canola oil, for oiling the grill
4 (4 to 5-ounce) center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper

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.

CITRUS SALSA SALMON



Citrus Salsa Salmon image

This salmon recipe features a refreshing blend of oranges, cherry tomatoes, and grapefruit. Ready in under 30 minutes, it's a perfect meal anytime.

Provided by BHG Test Kitchen

Time 20m

Number Of Ingredients 6

4 4-5 ounce skinless salmon fillets (3/4- to 1-inch thick)
Salt and ground black pepper
0.333 cup red jalapeño jelly
3 medium oranges, peeled, seeded, and coarsely chopped
1 medium grapefruit, peeled and sectioned
1 cup grape or cherry tomatoes, halved

Steps:

  • Heat broiler. Lightly sprinkle salmon with salt and pepper. In small saucepan over low heat melt the jelly. Brush 2 tablespoons of the melted jelly on the salmon; reserve remaining jelly. Place salmon on unheated rack of broiler pan. Broil 4 inches from heat for 8 to 10 minutes or until salmon flakes when tested with a fork.
  • Meanwhile, for fresh citrus salsa, in medium bowl combine chopped oranges, grapefruit sections, halved tomatoes, and remaining jelly. Season with salt and pepper. Serve salmon with citrus salsa. Serves 4.

Nutrition Facts : Calories 362 kcal, Carbohydrate 40 g, Cholesterol 67 mg, Protein 24 g, SaturatedFat 3 g, Sodium 223 mg, Sugar 29 g, Fat 13 g, UnsaturatedFat 9 g

CITRUS BAKED SALMON



Citrus Baked Salmon image

Provided by Danny Boome

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 7

4 slices fresh lemon
4 slices fresh orange
4 (6 to 8-ounce) skinless salmon fillets
Sea salt and freshly ground black pepper
2 tablespoons freshly chopped dill
2 tablespoons sun-dried tomatoes in oil, plus 1 tablespoon oil from jar
2/3 cup white wine

Steps:

  • Preheat the oven to 375 degrees F.
  • In a large 9 by 13 shallow baking dish place 1 lemon slice with 1 orange slice side by side so you'll end up with 4 groups. Each salmon fillet will have its own bed of citrus. Season each fillet with salt and pepper then place each salmon fillet over the 2 slices of lemon and orange. In a small bowl mix the dill, sun-dried tomatoes and tomato oil. Divide mixture on top of the salmon fillet, then drizzle with the wine. Place the baking dish in the oven and cook for 8 to 10 minutes.

CITRUS SALMON IN PARCHMENT



Citrus Salmon in Parchment image

My mom taught me this trick for baking fish while keeping the moisture and flavors in. It is nearly foolproof and adapts easily; substitute regular oranges or other citrus, herbs and oils to your taste. Parchment paper is available in most grocery stores.

Provided by BenevolentEmpress

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 25m

Yield 4

Number Of Ingredients 8

4 (4 ounce) wild salmon fillets
3 teaspoons olive oil
4 (12 inch) squares of parchment paper
1 blood orange, sliced into rounds
1 lemon, sliced into rounds
1 lime, sliced into rounds
1 bunch fresh dill weed
½ teaspoon lemon pepper

Steps:

  • Preheat the oven to 450 degrees F (220 degrees C).
  • Brush each piece of salmon on both sides with a light coating of olive oil. Fold each sheet of parchment in half and use scissors to round out the corners so that it is almost a circle. Open the sheets back up.
  • Place the salmon fillets skin side down onto the center of each piece of parchment. Sprinkle with lemon pepper, then place a sprig of dill onto each fillet. Cover with one slice of orange, one slice of lemon and one slice of lime per serving. You may add more to taste. Lay another sprig or two of dill over the citrus slices.
  • Fold each piece of parchment up and over the fillets. Holding both edges of the parchment together, roll the edge down making several folds as you go until the fish fillets are tightly sealed in their packets. Place packets on a baking sheet.
  • Bake for 12 to 15 minutes in the preheated oven, or until fish is able to be flaked with a fork. You may need to open one of the packets to check. To serve, place packets onto serving plates and use scissors to cut an X in the center, being careful not to cut the food.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 10.2 g, Cholesterol 67 mg, Fat 16.1 g, Fiber 2.9 g, Protein 23.7 g, SaturatedFat 3 g, Sodium 130.5 mg, Sugar 0.3 g

SALMON WITH CITRUS SALSA



Salmon with Citrus Salsa image

"I make each meal from scratch, which results in a lot of hit-or-miss attempts, but this grilled salmon is a surefire winner!" confirms Nancy Shirvani of Terryville, Connecticut. "It makes a perfect light summer supper."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 16

1/2 cup raspberry vinegar
1/4 cup reduced-sodium soy sauce
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh gingerroot
1 tablespoon olive oil
1/2 teaspoon hot pepper sauce
1/8 teaspoon pepper
4 salmon fillets (6 ounces each)
CITRUS SALSA:
3/4 cup pink grapefruit segments, cut into bite-size pieces
1/2 cup orange segments, cut into bite-size pieces
1 tablespoon raspberry vinegar
1 tablespoon honey
1 teaspoon minced fresh cilantro
1 teaspoon minced fresh gingerroot
1/8 teaspoon hot pepper sauce

Steps:

  • In a large resealable plastic bag, combine the first seven ingredients; add salmon. Seal bag and turn to coat; refrigerate for 2 hours. Meanwhile, in a small bowl, combine the salsa ingredients. Cover and refrigerate until serving., Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Place salmon, skin side down, on grill. Grill, covered, over medium heat or broil 4 in. from the heat for 15-20 minutes or until fish flakes easily with a fork. Serve with salsa.

Nutrition Facts : Calories 361 calories, Fat 19g fat (4g saturated fat), Cholesterol 112mg cholesterol, Sodium 241mg sodium, Carbohydrate 12g carbohydrate (0 sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

SAUTéED SALMON WITH CITRUS SALSA



Sautéed Salmon with Citrus Salsa image

Consider this speedy salmon dish a fall anecdote to a holiday season filled with rich stews, braises, and roasts. The tart, bright citrus topper cuts through the natural fattiness of the salmon; it would overwhelm lighter fish like cod or flounder. Serve for a simple, elegant date night, or double to serve 4. After freeing the citrus sections, squeeze the membranes over a bowl and make a quick vinaigrette for enjoying during the week. Change up the salsa with chopped tart-crisp apples and a seeded minced jalapeño, or try diced ripe pear and pomegranate arils.

Provided by Robin Bashinsky

Yield Serves 2 (serving size: 1 salmon fillet and about 1/3 cup salsa)

Number Of Ingredients 9

1 tablespoon extra-virgin olive oil, divided
2 (6-oz.) salmon fillets, skinned
1/2 teaspoon kosher salt, divided
1/4 teaspoon freshly ground black pepper
1/2 cup grapefruit sections
1/2 cup orange sections
1/4 cup thinly sliced shallots
1/4 cup chopped fresh flat-leaf parsley
1 1/2 tablespoons fresh lime juice

Steps:

  • Heat a nonstick skillet over medium-high. Add 1 teaspoon oil to pan; swirl to coat. Sprinkle fillets evenly with 1/4 teaspoon salt and pepper. Add fillets to pan; cook 4 minutes on each side or until desired degree of doneness.
  • Combine remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, grapefruit sections, and remaining ingredients in a bowl; toss. Spoon grapefruit mixture evenly over fillets.

Nutrition Facts : Calories 365, Carbohydrate 15 g, Cholesterol 90 mg, Fat 16.8 g, Fiber 3 g, Protein 38 g, SaturatedFat 3 g, Sodium 567 mg, Sugar 10 g

SALMON WITH MANGO-CITRUS SALSA



Salmon with Mango-Citrus Salsa image

My mother would make this for us on weeknights in summer-this was the only way we would eat fish. You can make the salsa a day ahead of time. Just keep it in the refrigerator in a covered container until ready to use. -Najmussahar Ahmed, Canton, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings (2 cups salsa).

Number Of Ingredients 13

1 large navel orange
1 medium lemon
2 tablespoons olive oil
1 tablespoon capers, drained and coarsely chopped
1-1/2 teaspoons minced fresh mint
1-1/2 teaspoons minced fresh parsley
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon plus 1/2 teaspoon salt, divided
1/8 teaspoon plus 1/4 teaspoon pepper, divided
1 medium mango, peeled and chopped
1 green onion, thinly sliced
4 salmon fillets (6 ounces each)
1 tablespoon canola oil

Steps:

  • For salsa, finely grate enough peel from orange to measure 2 teaspoons; finely grate enough peel from lemon to measure 1/2 teaspoon. Place citrus zest in a small bowl. Cut lemon crosswise in half; squeeze 2 tablespoons lemon juice and add to bowl., Cut a thin slice from the top and bottom of orange; stand orange upright on a cutting board. With a knife, cut off peel and outer membrane from orange. Cut along the membrane of each segment to remove fruit., Add olive oil, capers, mint, parsley, pepper flakes and 1/8 teaspoon each salt and pepper to lemon juice mixture. Gently stir in mango, green onion and orange sections., Sprinkle salmon with the remaining salt and pepper. In a large skillet, heat canola oil over medium heat. Add salmon; cook 5-6 minutes on each side or until fish just begins to flake easily with a fork. Serve with salsa.

Nutrition Facts : Calories 433 calories, Fat 26g fat (4g saturated fat), Cholesterol 85mg cholesterol, Sodium 516mg sodium, Carbohydrate 19g carbohydrate (16g sugars, Fiber 3g fiber), Protein 30g protein. Diabetic Exchanges

GRILLED SALMON WITH CITRUS SALSA



Grilled Salmon with Citrus Salsa image

Brushing the salmon with agave makes it so delicious and caramelized, and this bright citrusy salsa brings on tons of vibrant flavor.

Provided by Giada De Laurentiis

Categories     Main Course

Time 18m

Yield 4

Number Of Ingredients 15

2 large oranges
1/4 cup extra-virgin olive oil
1/4 cup fresh lemon juice
1/2 cup chopped fresh flat-leaf parsley
2 scallions (finely sliced)
3 tablespoons chopped fresh mint leaves
2 tablespoons capers (rinsed, drained and coarsely chopped)
2 tablespoons orange zest
1 teaspoon lemon zest
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
Vegetable or canola oil (for oiling the grill)
4 4 to 5-ounce center cut salmon fillets, skinned, each about 3-inches square
2 tablespoons amber agave nectar
Kosher salt and freshly ground black pepper

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.

Nutrition Facts : ServingSize 4, Calories 474

GRILLED CITRUS SALMON WITH PINEAPPLE SALSA



Grilled Citrus Salmon with Pineapple Salsa image

This grilled citrus salmon is tender and flaky with a sweet and savory pineapple salsa garnished on top. Grilled to perfection in a delicious marinade that make this salmon tender and juicy with every bite!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 13

1/4 cup orange juice
1/4 cup lemon juice
1/4 cup lime juice
1/4 cup orange marmalade
2 garlic cloves minced
3 Tablespoons Soy Sauce
1/4 cup brown sugar
1 Tablespoon Cornstarch
1 Tablespoon Water
Reynolds Wrap® Non-Stick Aluminum Foil
2 pounds salmon filet
Recipe for Pineapple Salsa
Sliced orange (lemon, and lime)

Steps:

  • In a medium sized saucepan whisk together orange juice, lemon juice, lime juice, orange marmalade, garlic, soy sauce, and brown sugar. In a small bowl combine cornstarch and water and whisk into the sauce. Heat to medium high heat and let simmer until it starts to thicken. Remove from heat.
  • Heat grill to medium high heat. On a sheet of Reynolds Wrap® Aluminum Foil place the salmon on top. Fold up the edges of the aluminum foil. Spread on half of the marinade. Place the foil on the grill and let the salmon cook for 10-12 minutes or until salmon is opaque and cooked throughout. Spread remaining marinade on top and serve.

Nutrition Facts : Calories 456 kcal, Carbohydrate 34 g, Protein 47 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 125 mg, Sodium 870 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving

GRILLED SALMON WITH CITRUS SALSA



GRILLED SALMON WITH CITRUS SALSA image

Categories     Fish     Healthy

Yield 4 people

Number Of Ingredients 14

For the salsa:
1 navel orange, 1 lemon and 1 lime each peeled and cut into segments
2 Roma tomatoes, diced
1/2 Red Bell pepper
2 cloves of garlic, minced
1/4 red onion, diced
1 jalapeno pepper, minced
1/4 cup cilantro, chopped
Kosher salt and fresh ground pepper
Salmon:
6 salmon steaks
4 tablespoons olive oil
Kosher salt and pepper to taste
1 tablespoon of butter

Steps:

  • Combine ingredients for salsa in a bowl and refrigerate for 2 hours Season salmon steaks and prepare with olive oil in hot ribbed grill pan for 3 minutes on each side, finish in 300 degree oven for 3 minutes - combine remaining bits in grill pan with 1 tablespoon of butter and pour over salmon just before serving Serve with citrus salsa - serves 4

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