Time 45m Yield 4 Number Of Ingredients 8 Steps:
Preheat oven to 375 degrees F (190 degrees C). Dip salmon fillets in melted margarine, covering both sides. Place in a baking dish. Squeeze lemons evenly over each fillet. Whisk balsamic vinegar, soy sauce, sugar, and garlic together in a bowl; spoon over salmon fillets. Sprinkle with parsley; drizzle any remaining butter over fillets. Bake in the preheated oven until fish is opaque and flakes easily with a fork, about 30 minutes. Remove from oven and cover with aluminum foil for 3 minutes before serving.
Time 20m Number Of Ingredients 8 Steps:
- Preheat oven to 400° 2. Line a rimmed baking sheet with foil; brush with olive oil. Place salmon on baking sheet. 3. In a small bowl, whisk together balsamic vinegar, olive oil, orange juice, minced onion, fresh thyme, and salt. Spoon over salmon. 5. Garnish with orange slices. 6. Bake at 400° for 10 minutes, then broil for an additional 5 minutes. *Salmon will flake be opaque and flake easily when done.
Time 15m Yield 2 servings. Number Of Ingredients 11 Steps:
In a small bowl, combine the zest, vinegar, honey and salt. Spread over salmon. Tuck any thin parts of salmon under fillets for even cooking. Place in a Ziploc® Zip ’n Steam™ Bag, with thicker portions toward outer edges of bag. Seal bag. , Microwave on high for 3-1/2 minutes or until salmon flakes easily with a fork. If needed, microwave at 30-second intervals until salmon tests done. Let stand for 1 minute before handling. , Meanwhile, for dipping sauce, combine the orange juice, balsamic vinegar,honey and salt. Carefully open bag. Use spatula to remove salmon from bag. Garnish with green onions and orange slices if desired. Serve with dipping sauce.
Time 30m Yield 4 Number Of Ingredients 11 Steps:
Combine 1/4 cup Marie’s Balsamic Vinaigrette, pepper, honey, and orange liqueur to make glaze. Zest orange and add to the glaze. Slice peel off orange, removing all of white pith. Slice oranges into rounds, then into quarters. Reserve. Preheat the oven’s broiler. Cover a broiler pan with nonstick foil. Sprinkle salmon with salt. Broil salmon, brushing often with glaze until cooked, about 8 minutes. Do not turn. Toss spring mix with asparagus, fennel, and remaining 1/2 cup Marie’s Balsamic Vinaigrette. Divide among 4 plates and top with salmon. Garnish salads with orange pieces and Parmesan.
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 25m Yield 4 servings Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F. Rub salmon with salt and pepper. Place salmon in 2-quart shallow baking dish. Drizzle with olive oil. Bake for 15 minutes or until fish flakes easily with fork. Whisk balsamic vinegar, cornstarch, orange juice and brown sugar in medium saucepan. Add chicken broth and heat to a boil. Reduce heat to a simmer, stirring until the mixture thickens. Arrange salmon on serving platter and serve with sauce. Serve over hot white rice, if desired.
Time 1h Yield 4 servings Number Of Ingredients 14 Steps:
For the glaze: In a small saucepan, bring the vinegar, maple syrup, mustard and garlic to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 12 minutes. Set aside to cool for 5 minutes. For the salmon: Position a rack in the center of the oven and preheat the oven to 400 degrees F. Line a small baking sheet with parchment paper. Arrange the salmon on the baking sheet. Drizzle both sides of the salmon with the olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast until the salmon is cooked through and flakes easily with a fork, 8 to 10 minutes. Set aside to cool for 10 minutes. For the vegetables: In a medium skillet, heat the olive oil over medium-high heat. Add the shallots, 1 teaspoon salt and 1/4 teaspoon pepper, and cook until the shallots are softened, about 3 minutes. Add the garlic and cook until aromatic, about 30 seconds. Add the edamame and snap peas and cook until warmed through, about 3 minutes. Season with salt and pepper. Divide the vegetable mixture among 4 serving plates. Top with a piece of salmon and drizzle with the glaze.
Yield Makes 4 servings Number Of Ingredients 9 Steps:
Place first 7 ingredients in a large sealable plastic bag. Shake well. Add salmon and refrigerate 30 minutes to 1 hour. Remove steaks from marinade and pat dry with a paper towel. Coat grill with cooking spray and heat on high. Grill steaks, turning once halfway through, until no longer translucent in the center, about 4 minutes per side.
Time 20m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Preheat oven to 450°F. Line a baking sheet or shallow baking dish with foil. Place the salmon fillet or steaks skin-side down on the prepared baking sheet. Stir together the sauce ingredients and spoon or spread the mixture over the salmon. Sprinkle with sesame seeds. Bake for 11-12 minutes per inch, until the fish flakes with a fork. Use a thin spatula to remove the fish from the pan, and try to leave the skin behind on the foil. Serve immediately.
Time 20m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Stir together vinegar, water, lemon juice and brown sugar in a small bowl. Pat salmon dry and season with salt and pepper. Heat oil in a 12" nonstick skillet over moderately high heat but not smoking. Increase heat to high, add salmon skin side up, and sear until well browned (about 4 minutes). Turn fish over and sear until just cooked through (3 to 4 minutes more). Transfer salmon to plates and carefully add vinegar mixture to skillet (liquid will bubble vigorously and steam.). Simmer, stirring until thickened and reduced to about 1/3 cup (about 2 minutes). Spoon glaze over salmon.
