Honey Ginger Glazed Salmon Recipes

Steps:

• In a large self-closing plastic bag, combine ginger, garlic, soy sauce, orange juice, honey, and green onion; mix well. Place salmon in bag and seal tightly. Turn bag gently to distribute marinade. Refrigerate for 15 to 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil grate.
• Remove salmon from marinade, shake off excess, and discard remaining marinade. Grill for 12 to 15 minutes per inch of thickness, or until the fish flakes easily with a fork.

Steps:

• Combine the olive oil, soy sauce, sesame oil, ginger, maple syrup, Chinese mustard, sriracha and garlic in a large bowl. Pour one-third into a small bowl and reserve. Add the salmon fillets to the large bowl. Marinate, covered, in the refrigerator for 30 minutes.
• Heat a large nonstick skillet over medium-high heat. Add a drizzle of olive oil to coat the skillet. Add the salmon skin-side down and cook until crispy, about 5 minutes. Baste the flesh side with the reserved marinade. Flip and cook until the salmon is cooked through and the flesh side is golden brown, an additional 3 to 4 minutes. Top with the scallions.

Steps:

• For marinade, mix first six ingredients. In a shallow bowl, combine salmon and 2/3 cup marinade; refrigerate 30 minutes, turning occasionally. Reserve remaining marinade for basting., Place salmon on an oiled grill rack over medium heat, skin side down; discard marinade remaining in bowl. Grill salmon, covered, until fish just begins to flake easily with a fork, 15-18 minutes, basting with reserved marinade during the last 5 minutes.

Steps:

• For the Salmon:.
• Preheat oven to 350º F.
• In a small bowl, combine honey, juice, water, ginger and garlic.
• Pour honey mixture into a 9" x 13" x 2" Pyrex baking dish, arrange fish in pan, skinned side up. Let stand 20 minutes. Turn fish over, sprinkle with 1/4 teaspoons salt and bake for 7 minutes.
• Remove from oven and preheat broiler.
• Brush fish with honey mixture and broil for 7 minutes, (As you can see, the honey mixture started to burn a bit after about 5 minutes, so I took the fish out and it was perfectly done.) or until fish is browned and flakes easily when tested with a fork or until desired degree of doneness.
• For the Risotto:.
• In a medium saucepan, bring the broth to a simmer. Cover the broth and keep hot over low heat.
• In a large, heavy saucepan, melt 2 Tablespoons of the butter over medium heat. Add the onion and saute until tender but not brown, about 3 minutes.
• Add the rice and stir to coat with the butter. Add the wine and simmer, until the wine has almost completely evaporated, about 3 minutes.
• Add 1/2 Cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.
• Continue cooking the rice, adding the broth 1/2 Cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.
• Remove from heat. Stir in the Parmesan cheese, the remaining TBS. of butter, salt & pepper and the basil (if so desired).
• Transfer the risotto to a serving bowl and serve immediately.