Jenerousplates
  • Home
  • About
  • Contact
  • Recipe Index
  • Home
  • About
  • Contact
  • Recipe Index
  Jenerousplates

Jenerous plates

Orange Balsamic Glazed Salmon

3/19/2017

0 Comments

 
Tomorrow is the first day of Spring so let's forget about the snow on the ground and spice things up, shall we. 
Picture
I just came back from Florida to a foot of snow.  But the fresh fish vibes are still on my mind. Every time I step outside the airport in Florida I ask myself..."why don't I live here?" Every time I land the next week at the airport to a foot of snow I ask myself...."why don't I live in Florida?" Yet this ritual continues on a yearly basis. Sort of like a cycle of masochism. 

Grouper sandwiches on a dock in Florida incites basically the happiest feelings ever to me. They aren't anything out of this world special but they symbolize warmth, relaxation, and no worries. Eating a grouper sandwich anywhere outside of Florida would be a sacrilegious act. Which is why I'm not showing you a recipe for Grouper right now.  Instead, as I did my post vacation grocery shopping, I flocked to the salmon.  I love eating salmon because it makes me feel healthy and therefore, I can get away with eating double portions.  I also love it because there is so much that you can do with it in terms of seasoning. Still feeling that Florida wind in my sails, I opted for a more fresh and "summery" version of Salmon with orange and ginger notes. I ate this salmon pretty much straight for 4 days. It's amazing to use the cold leftovers in salads. 

1/4 cup orange juice
1/4 cup balsamic vinegar
1 tablespoon extra-virgin olive oil
4 cloves garlic, finely chopped
1 tablespoon fresh minced ginger
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
4 salmon steaks (about 6-7 ounces each)
sliced oranges for garnish

Preheat the oven to 400 degrees F. In a medium sized bowl combine orange juice, vinegar, garlic, ginger, and salt and pepper. In a oven safe skillet, heat olive and sprinkle salmon with salt. Place the fillets flesh side down. Cook for 1-2 minutes and then turn fish over and cook on the other side for 1 minute. Pour the orange and balsamic marinade around the fish and place the skillet in the oven for 10 - 12 minutes. The salmon should be done with the meat is flaky and slightly pink. Serve immediately with orange slices for garnish. 

0 Comments



Leave a Reply.

    Categories

    All
    Appetizer
    Asian
    Bread
    Breakfast
    Cake
    Chicken
    Chocolate
    Cookies
    Dessert
    Entree
    Fish
    Meal Prep
    Pasta
    Salad
    Sandwich
    Seafood
    Soup
    Vegetarian

    RSS Feed

    Foodista Food Blog of the Day Badge

    Enter your email address:

    Delivered by FeedBurner

    Picture

    Author

    I cook because I get hungry....


    my foodgawker gallery
Proudly powered by Weebly