Orange Rosemary Salmon Recipes

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PROVENçAL SALMON WITH FENNEL, ROSEMARY AND ORANGE ZEST



Provençal Salmon With Fennel, Rosemary and Orange Zest image

In 1998, Mark Bittman and Katy Sparks, then chef of Quilty's in Manhattan, developed this easy recipe for salmon encrusted with fennel seeds, rosemary and orange zest. It's a simple though sophisticated twist on weeknight salmon. A couple things to keep in mind when making this dish: Make sure you use fillets of equal size. Buy skinned salmon fillet from the thick (that is, not the tail) end of the fish then cut across the fillet to make the four pieces. Also, allow the fish to sit for a while after coating to encourage the fragrant seasonings to permeate the flesh of the fish.

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 6

4 6-ounce, skinned salmon fillets
Salt and freshly ground black pepper to taste
1 tablespoon fennel seed
1 tablespoon minced fresh rosemary
1 tablespoon minced orange zest
2 tablespoons olive oil or clarified butter

Steps:

  • Heat oven to 400 degrees. Season fillets on both sides with salt and pepper. Grind fennel seed coarsely in a coffee or spice grinder, and mix it with the rosemary and orange zest. Press this mixture onto the top of each fillet.
  • Heat a large nonstick skillet over medium-high heat for 3 or 4 minutes. Add the oil or butter called for in the recipe and, when it shimmers, place the fillets, coated side down, in the pan. Cook about 1 minute, or until the spice mixture forms a nicely browned crust.
  • Turn the fillets and cook about a minute more, then transfer to the oven. Cook about 4 minutes for rare salmon, 5 to 6 minutes for medium rare and 8 minutes for well done.

Nutrition Facts : @context http, Calories 422, UnsaturatedFat 19 grams, Carbohydrate 2 grams, Fat 30 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 6 grams, Sodium 420 milligrams, Sugar 0 grams

ORANGE-ROSEMARY GLAZED SALMON



Orange-Rosemary Glazed Salmon image

Perfectly pan seared salmon fillets covered with a bright and zesty orange pan sauce. Quick and easy enough for weeknights yet delicious enough to serve to guests on the weekend. Everyone will love this new twist on salmon!

Provided by Jaclyn

Categories     Main Course

Time 25m

Number Of Ingredients 11

2 tsp olive oil
4 (6 oz) skinless salmon fillets (1-inch thick),
Salt and freshly ground black pepper
2 cloves garlic (, minced)
2 1/2 tsp minced fresh rosemary
5 Tbsp chicken broth (, divided)
1 1/2 tsp orange zest
2/3 cup fresh orange juice
1 Tbsp fresh lemon juice
1 1/2 Tbsp honey
2 1/2 tsp cornstarch

Steps:

  • Heat olive oil in a large non-stick saute pan or skillet over medium-high heat.
  • Season both sides of salmon with salt and pepper.
  • Add salmon and to pan and cooked until browned on both sides and cooked through, about 3 - 4 minutes per side. Transfer salmon to a plate while leaving oil in pan.
  • Add garlic and rosemary to pan and saute 20 seconds, then add 1/4 cup chicken broth and simmer until mostly reduced.
  • Stir in orange zest, orange juice, lemon juice and honey. In a small bowl whisk together remaining 1 Tbsp chicken broth with cornstarch.
  • Pour into pan, season sauce with salt and pepper to taste then bring to a boil and allow to boil 1 minute, stirring constantly.
  • Return salmon to pan, spoon sauce over salmon.
  • Recipe source: Cooking Classy

Nutrition Facts : Calories 314 kcal, Carbohydrate 13 g, Protein 34 g, Fat 13 g, SaturatedFat 2 g, Cholesterol 93 mg, Sodium 144 mg, Sugar 10 g, ServingSize 1 serving

ORANGE SALMON



Orange Salmon image

Oranges and brown sugar make this sweet salmon dish absolutely wonderful !!! I'm a little rough on the quantities, as I tend to add as necessary, but you can do the same. Fortunately, it's about the easiest recipe you'll ever meet.

Provided by TheManWithaPan

Categories     Healthy

Time 50m

Yield 2-6 serving(s)

Number Of Ingredients 4

1 salmon fillet
1 orange
brown sugar
salt and pepper

Steps:

  • I like to take a fork and poke a few holes in the fish to let the orange juice soak inches.
  • Then, take half the orange and squeeze over the salmon to cover with juice. Coat generously with brown sugar and sprinkle with salt and pepper.
  • Next, slice remaining orange half into thin slices and put in oven at 350 for about 10-15 minutes. Remove orange slices and continue to cook until done to satisfaction, maybe 10-15 minutes.
  • Remove and squeeze orange slices over fillets. Serve and watch the smiles.

Nutrition Facts : Calories 215.2, Fat 5.6, SaturatedFat 0.9, Cholesterol 82.7, Sodium 106.5, Carbohydrate 7.7, Fiber 1.6, Sugar 6.1, Protein 32.3

ORANGE AND ROSEMARY GLAZED SALMON



Orange And Rosemary Glazed Salmon image

This EASY recipe for orange rosemary glazed salmon (inspired by Cooking Light) is topped with a fresh citrus glaze, and is ready in about 20 minutes!

Provided by JB @ The Grateful Girl Cooks!

Categories     Entree-Seafood

Time 20m

Number Of Ingredients 12

2 teaspoons olive oil
4 (6 ounce) skinless salmon fillets (about 1 inch thick)
Salt and ground black pepper
2 cloves garlic (, minced)
2½ teaspoons minced fresh rosemary
5 Tablespoons chicken broth ((divided-4 T. in one cup, 1 T. in another)))
1½ teaspoons orange zest
2 teaspoons lemon juice
1½ Tablespoons honey
2/3 cup fresh squeezed orange juice
2½ teaspoons cornstarch
2 Oranges ((thinly sliced) and sprigs of fresh rosemary for garnish (if desired))

Steps:

  • Heat olive oil on medium-high heat in large non-stick skillet. Salt and pepper salmon fillets on both sides. When olive oil is hot (but not smoking), add salmon to skillet (it should sizzle when it hits the pan). Cook salmon for 3-4 minutes, then carefully turn salmon over and cook other side for 3-4 minutes, until fully cooked. When done and golden brown, remove salmon from skillet (leaving hot oil in the skillet). Keep salmon warm.
  • Turn heat under skillet to medium-low. Add minced garlic and rosemary; stir and cook for about 20 seconds. Add 1/4 cup chicken broth (4 Tablespoons of the original 5). Stir well. Cook on a low simmer until most of liquid has reduced. Add orange zest, lemon juice, honey and orange juice to skillet. Stir.
  • In small cup, stir together remaining Tablespoon of chicken broth with cornstarch. Pour into skillet, stirring as you add it. Add salt and pepper to taste.
  • Bring mixture to a boil. Boil for one minute, stirring constantly. The sauce will thicken as it cooks. Return cooked salmon to skillet. Spoon sauce over each piece to cover. Garnish each fillet with a thin orange slice, and a sprig of fresh rosemary (if desired). Carefully remove salmon and transfer to individual serving plates. Spoon additional sauce over each piece. Serve and enjoy!

Nutrition Facts : ServingSize 1 g, Calories 336 kcal, Carbohydrate 19 g, Protein 34 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 93 mg, Sodium 144 mg, Fiber 2 g, Sugar 15 g

ORANGE ROSEMARY SALMON



Orange Rosemary Salmon image

Make and share this Orange Rosemary Salmon recipe from Food.com.

Provided by chia2160

Categories     Kosher

Time 40m

Yield 6 serving(s)

Number Of Ingredients 14

canola oil cooking spray
3 lbs salmon fillets
1/4 teaspoon salt
1/4 teaspoon black pepper, freshly ground
3 tablespoons lactose-free unsalted margarine (stick form)
3 tablespoons light brown sugar, firmly packed
1/3 cup orange juice, freshly squeezed
2 teaspoons lemon juice, freshly squeezed
1/2 large fish bouillon cube
1 tablespoon chopped fresh rosemary leaf
1 teaspoon chopped fresh thyme leave
1/4 teaspoon salt
1 teaspoon finely chopped garlic
1 tablespoon orange juice, freshly squeezed (optional)

Steps:

  • Pre-heat oven to 350:F and spray casserole dish with cooking spray.
  • Rinse fish in salted water, pat dry and place fillets onto prepared baking dish.
  • Lightly season with salt and black pepper.
  • In small saucepan over medium-high heat, place margarine, brown sugar, juices, 1/2 fish bouillon cube, chopped herbs and salt.
  • Press bouillon cube with a fork to dissolve.
  • Bring sauce to a medium boil.
  • Once sauce becomes syrupy, stir in garlic and remove from heat.
  • Drizzle sauce over the salmon, reserving at least 2 to 3 tablespoons of sauce for later.
  • Bake salmon uncovered for 12 to 15 minutes or until opaque throughout.
  • Remove from oven and change setting to broil.
  • Meanwhile, drizzle remaining sauce on top of baked salmon and place on top oven rack.
  • (If sauce has become too thick, add an additional tablespoon of orange juice and stir.) Broil salmon for 1 to 2 minutes, or just until it begins to brown on edges.
  • Remove from oven and serve immediately.

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