SWEET GLAZED SALMON
This recipe is the most delicious salmon recipe, easy to prepare and very refreshing. Everyone that ate this dish loved it. I made this recipe, and it is easily my favorite.
Provided by Leeves
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 1h20m
Yield 4
Number Of Ingredients 12
Steps:
- Heat 1/4 teaspoon olive oil in a small skillet over medium-high heat. Saute garlic in hot oil until just beginning to brown.
- Mix sauteed garlic, soy sauce, lemon juice, honey, 1/2 teaspoon olive oil, brown sugar, sea salt, black pepper, and red pepper flakes together in a bowl; pour into a large resealable plastic bag. Add salmon fillets, turning to coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
- Remove salmon from the marinade and shake to remove excess liquid. Reserve 3 tablespoons marinade and discard remainder.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Arrange salmon fillets in the hot skillet, pour reserved marinade over the salmon, and place a lid on the skillet; cook until salmon is browned on each side and flakes easily with a fork, occasionally spooning liquid from the pan over the fillets, 2 to 3 minutes per side. Garnish salmon with additional sea salt and black pepper.
Nutrition Facts : Calories 299.1 calories, Carbohydrate 5 g, Cholesterol 74.7 mg, Fat 14.2 g, Fiber 0.9 g, Protein 37.1 g, SaturatedFat 2.7 g, Sodium 1082.3 mg, Sugar 2.2 g
SWEET GLAZED SALMON & RICE FOR TWO
Dress skillet-cooked salmon fillets with a sweet apricot-flavor glaze and serve with Asian-style vegetables to make this elegant dish for two.
Provided by My Food and Family
Categories Home
Time 20m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Heat 1 Tbsp. dressing in medium skillet on medium-high heat. Add fish; cook 5 min. on each side or until fish flakes easily with fork. Transfer fish to plate. Add preserves to skillet; stir until melted. Spoon over fish; cover to keep warm.
- Add remaining dressing and vegetables to skillet; cook and stir on medium heat 2 min. or until crisp-tender.
- Serve fish over rice; top with vegetable mixture.
Nutrition Facts : Calories 390, Fat 12 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 240 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
GLAZED SESAME SALMON
Add a punch to omega-3 rich salmon fillets with this tangy glaze - sprinkle with sesame seeds for added crunch and texture
Provided by Katy Greenwood
Categories Dinner, Fish Course, Main course
Time 30m
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. In a shallow dish, mix together the chilli sauce, soy, sesame oil, rice wine, garlic and ginger. Lay the pieces of salmon in the marinade, skin-side up, and set aside for 15 mins.
- Put the marinated salmon on a baking tray, skin-side down, and spoon over a little of the leftover marinade. Sprinkle with the sesame seeds and roast in the oven for 15 mins, or until done to your liking. Serve with steamed rice and stir-fried vegetables.
Nutrition Facts : Calories 320 calories, Fat 21 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 2 grams sugar, Protein 31 grams protein, Sodium 1.9 milligram of sodium
SWEET GLAZED SALMON W/ROASTED PEPPERS AND YELLOW RICE
The final cook time is short. While marinating the salmon, overlap the prep process of the remaining ingredients.
Provided by gailanng
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 23
Steps:
- For the Marinade: Put the filets into a large ziploc bag. In a small bowl whisk together the marinade ingredients. Pour the mixture into the bag with the salmon and message the pieces of fish until thoroughly coated. Cover and refrigerate for at least an hour.
- For the Rice: In a small pot, heat 2 teaspoons of olive oil. Add the minced onion and garlic and saute until the garlic is light golden brown. Add the turmeric, salt and pepper; stir. .
- Add the rice and stir to coat the rice with the onion. Lightly brown the rice. Pour the cold water over the rice and cover. Over high heat, bring to a boil, then reduce heat to a simmer for about 20 minutes until water is absorbed and rice is done.
- For the Peppers: Cut the peppers in half lengthwise. Remove the stems, seeds and membrane. Cut the peppers into thin strips. Drizzle over with olive oil and season with salt and pepper.
- For the Fish: reheat oven to 350 degrees. Remove the fish filets from the marinade; reserve the marinade for later use.
- In a saute pan, add 1 tablespoon of olive oil. Heat on a high fire. Place the fish filets, two at a time, in the pan with the side that the filet will be served showing, face down. Quickly sear to light golden. Do this on both sides of each filet.
- To Finish: Place the seared fish in a baking dish. Top with the chopped and seasoned peppers. Roast in the oven for about 2 minutes. The peppers should still be crunchy. (The internal temperature for the salmon should be about 145 degrees.)
- For the Glaze: In a saucepan, heat the reserved marinade. Add the sugar and stir to dissolve. Whisk in soy sauce and the optional chili flakes or chopped jalapeno. Let boil, then reduce the heat to simmer until a thin syrup consistency is achieved. Strain, if desired. Add warm water if needed to thin.
- To Serve: Serve the salmon topped with red and green peppers over the yellow rice. Drizzle over with the dark glaze.
Nutrition Facts : Calories 698.9, Fat 35.1, SaturatedFat 5.2, Cholesterol 77.4, Sodium 1436, Carbohydrate 53.6, Fiber 3.4, Sugar 11.8, Protein 41.1
SWEET CHILI-GLAZED SALMON, SUGAR SNAPS AND RICE
Here it is: a recipe that requires absolutely no chopping and makes an entire, really tasty, well-balanced meal in just four incredibly quick steps. We're not overselling this, either. All you do is start the rice on the sheet pan, add the salmon brushed with a glaze you whisk together, and later add the sugar snaps.
Provided by Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Coat a sheet pan with cooking spray.
- Combine the rice, 2 1/2 cups water and 1/4 teaspoon of the salt on the sheet pan. Bake for 20 minutes.
- Meanwhile, whisk the sugar, lime juice, fish sauce, chili-garlic sauce and cornstarch in a small bowl to make the glaze. Combine the sugar snaps with the oil and 1/4 teaspoon of the salt in a separate bowl.
- Season the salmon with the remaining 1/4 teaspoon salt. After the rice has cooked for 20 minutes, place the salmon, skin side down, on the sheet pan (directly on top of the rice) and brush it with about one-third of the chili glaze. Roast for 5 minutes, again brush the salmon with about one-third of the glaze and add the sugar snaps to the pan. Roast another 5 minutes and brush with the remaining glaze. Roast until the salmon is just translucent in the center and the sugar snaps are crisp-tender, about 5 minutes more.
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