We tried yet another excellent recipe recently. This pan roasted salmon glazed with fresh orange sauce and layered with the flavor and fragrance of rosemary from our garden is one we will repeat soon.
Orange Glazed Salmon with Rosemary
2 Tablespoons olive oil
4 (6-8 oz) skinless salmon fillets, (leave out at room temperature 10 minute)
Salt and freshly ground black pepper
3 cloves garlic, minced
1 Tablespoon minced fresh rosemary plus a few sprigs for garnish
1/2 cup chicken broth, plus 1 Tablespoon( to be mixed with cornstarch)
2 teaspoons orange zest
1 cup fresh orange juice
2 Tablespoons fresh lemon juice
3 Tablespoons honey
3 teaspoons cornstarcheat
Heat olive oil in a large saute pan over medium-high heat. Season both sides of salmon with salt and pepper. Place in hot olive oil and sear until browned on both sides and cooked through, 3-4 minutes per side, depending on thickness of salmon.Transfer to a plate, leaving oil in pan.
Add garlic and rosemary to pan and saute 20 seconds, then add 1/2 cup chicken broth and simmer to reduce. Stir in orange zest, orange juice, lemon juice and honey. In a small bowl whisk together remaining 1 Tablespoon chicken broth with cornstarch.
Pour into pan, season sauce with salt and pepper to taste, then bring to a boil and allow to thicken 1 minute, stirring constantly. Return salmon to pan, spoon sauce over salmon. Garnish with sprigs of fresh rosemary and orange slices.
This is one of the easiest ways to prepare fresh salmon. Simply coat the top of fillets with whole grain mustard and olive oil and bake until a nice brown crust covers the top. Sprinkle with chopped chives before serving. Looks great and tastes even better! When I chose to make this last week, I did not have whole grain mustard in the pantry but I added a Tablespoon of whole brown mustard seeds to Dijon mustard for a substitute. The result was so tasty I may just do it that way every time! The mustard seeds toast and pop with flavor.
Roasted Salmon with Mustard Crust
4 wild caught salmon fillets
salt and pepper
1/4 cup whole grain mustard (or substitute with Dijon mustard and add whole mustard seeds)
1 Tablespoon olive oil
Preheat oven to 400° and line a rimmed baking sheet with aluminum foil coated with cooking spray. In a small bowl, stir together the mustard, olive oil and chives.
Sprinkle salmon fillets with salt and pepper and place them skin side down on the baking sheet. Spread the mustard mixture over the tops of the fillets, place in oven to roast for 6 minutes. Reset oven to Broil. Broil the salmon 6 inches from the heat for 4-5minutes, until the mustard crust is browned and the salmon is almost cooked through. Using a spatula, carefully slide the salmon fillets off their skins to place on seving platter. Top with chopped chives.
Mary Ann’s Salmon Hash
This is a great way to use leftover baked or grilled salmon and leftover baked potatoes!
4-5 ounces baked or grilled salmon, skin removed and coarsely shredded
1 small baked potato, peeled and diced
5 green onions, chopped
¼ cup green pepper, chopped
2 Tablespoons fresh dill, chopped
1 lemon, cut in half
1 Tablespoon butter
salt and pepper, to taste
Melt butter and olive oil in non-stick skillet. Add green onion and green pepper, followed by salmon and potato. Season with salt, pepper, dill and juice from one of the lemon halves.
Slice remaining lemon half to use as garnish at serving time.