Time 8h30m Yield 4 Number Of Ingredients 6 Steps:
Place salmon fillets in a medium bowl with orange juice. Cover, and marinate in the refrigerator 8 hours, or overnight. Preheat oven to 350 degrees F (175 degrees C). Coat salmon fillets with egg. Dip fillets in coconut, and arrange in a single layer on a medium baking sheet. Bake 15 minutes in the preheated oven, until coconut is golden brown and fish is easily flaked with a fork. In a small saucepan over medium heat, blend orange marmalade and Dijon mustard. Heat until warm, and serve as a dipping sauce for the salmon.
Number Of Ingredients 8 Steps:
Bring wine, 2 tablespoons chives, sliced shallots, and thyme sprigs to a simmer in a heavy large skillet. Add fish, lay lemon slices on top of fish in a single layer, cover and simmer until fish is just cooked through, about 8 minutes. Transfer fish and lemon slices to plates. Tent with foil to keep warm. Remove thyme sprigs from skillet. Add cream to skillet and bring to a boil. Boil until reduced to sauce consistency, stirring occasionally, about 3 minutes. Mix in mustard. Spoon sauce over fish. Sprinkle with remaining tablespoon of chives and gently squeeze lemon slices on top.
Time 30m Yield 8 servings. Number Of Ingredients 11 Steps:
Preheat oven to 425°. Place salmon in a greased 15x10x1-in. baking pan. In a small bowl, mix orange zest, vinegar, honey and salt; spread over fillets., Roast 15-18 minutes or until fish just begins to flake easily with a fork. Meanwhile, in a small saucepan, mix cornstarch and orange juice. Bring to a boil; cook and stir 1 minute or until thickened. Stir in honey, vinegar and salt; serve with salmon.
Time 30m Yield 2-3 serving(s) Number Of Ingredients 7 Steps:
Pre-heat oven at 350 degrees. Grease a baking dish lightly with butter. Clean and pat dry the Salmon Steaks or Fillets. Rub salt on both sides (not necessary on the skin-side). Place salmon pieces in the baking dish in a single layer. Make deep cuts in the salmon pieces, dab some butter into the cuts and also dab a few bits of butter on the rest of the salmon. Pour orange juice all over the fish. Sprinkle pepper, oregano and for those who like a dash of sweet taste, sprinkle some sugar which will caramalize. Bake until the salmon flakes.
More about “salmon in orange dijon cream sauce recipes”
Time 30m Yield 4 serving(s) Number Of Ingredients 14 Steps:
Combine the orange juice, strip of orange zest, shallots, bay leaf, peppercorns, garlic, thyme and wine in a saucepan, and bring to a boil. Reduce the heat to a simmer and cook until the liquid has reduced by three-fourths; about 8 minutes. Add the heavy cream and cook until the liquid has reduced by half; about 4 minutes longer. Whisk in the cold butter little by little, whisking until the sauce is smooth and thick and all the butter is incorporated; 3 to 4 minutes. Do not allow the sauce to boil. Strain the sauce through a fine-mesh sieve into another saucepan, pressing on the solids to extract all the liquid; discard the solids. Season the sauce with salt and pepper to taste, and keep warm until ready to serve. (Do not allow the sauce to boil or it will separate.). Season the salmon on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat the canola oil in a large skillet over medium-high heat. Add the salmon, skin-side down, and cook until lightly browned and crisp; 3 to 4 minutes. Flip the salmon over and cook until the fish is just cooked through; about 2 more minutes. Serve the salmon, skin side up, immediately. Spoon the orange butter sauce around the fillets.
