Best 7 Salmon With Balsamic Orange Sauce Recipes

BALSAMIC-GLAZED SALMON

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.

SIMPLE SALMON WITH BALSAMIC SAUCE

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.

ORANGE BALSAMIC GLAZED SALMON

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.

BALSAMIC ORANGE SALMON

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.

BALSAMIC ORANGE GLAZED SALMON

Steps:

• 1. 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.

SALMON WITH ORANGE-MUSTARD SAUCE

Steps:

• In a 9-by-13-inch microwave-safe dish, combine spinach, mushrooms, and scallions. Place salmon fillets on top, and sprinkle with salt and pepper.
• In a small bowl, stir together mustard and orange juice. Spoon mixture over salmon. Microwave on high for 8 to 10 minutes or until salmon is cooked through and spinach has wilted. Serve salmon over vegetables.

SALMON STEAK WITH ORANGE-BALSAMIC GLAZE

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.