Citrus-glazed Salmon

Name: Citrus-glazed Salmon
Prep time: 1 h 3 min
Cook time: 1 h 3 min
Total time: 1 h 3 min
Yield: 45
Cuisine: Global
Ingredients: 680 grams 1.5 lb(s) fennel bulbs, trimmed and chopped, fronds chopped and reserved for garnish; 0 teaspoons 1/4 tsp(s) lower-sodium soy sauce; 1 Tbsp Tbsp(s) margarine or butter; 296 milliliters 1.25 cup(s) fresh orange juice; 170 grams small all-purpose potato, peeled and chopped; 680 grams each) center-cut salmon fillets; 45 servings Salt and pepper

Citrus-glazed Salmon is a gluten free, dairy free, and pescatarian recipe with 45 servings. One serving contains 34 calories, 3g of protein, and 1g of fat. This recipe covers 3% of your daily requirements of vitamins and minerals. Head to the store and pick up orange juice, potato, margarine, and a few other things to make it today. From preparation to the plate, this recipe takes about 1 hour and 3 minutes.

Instructions

Preheat oven to 300 degrees F. Line 15 1/2-inch by 10 1/2-inch jelly-roll pan with foil; grease foil.In 4-quart saucepan, combine fennel and potato.

Ingredients you will need

Fennel

Potato

Jelly

Roll

Equipment you will use

Sauce Pan

Aluminum Foil

Oven

Frying Pan

Add enough cold water to cover. Cover, heat to boiling on high, then reduce heat to low. Simmer 18 to 22 minutes or until vegetables are tender when pierced with tip of knife.Meanwhile, in 4-quart saucepan, heat juice to boiling on high. Boil 10 minutes or until reduced to 1/2 cup. Stir in soy sauce and boil 1 minute longer.While fennel and juice cook, season flesh side of salmon with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Arrange salmon in single layer in prepared pan, skin side up. Roast 12 to 18 minutes or until paler in color and knife pierces easily through side. Carefully peel skin off salmon and discard.

Ingredients you will need

Ground Black Pepper

Vegetable

Soy Sauce

Fennel

Salmon

Juice

Water

Salt

Equipment you will use

Sauce Pan

Knife

Frying Pan

Drain fennel and potato and transfer to food processor with knife blade attached.

Ingredients you will need

Fennel

Potato

Equipment you will use

Food Processor

Knife

Add margarine, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Puree until smooth. Divide among serving plates.Arrange salmon skin side down on top of fennel puree and spoon orange glaze over.

Ingredients you will need

Ground Black Pepper

Margarine

Fennel

Orange

Salmon

Glaze

Salt

Garnish with fennel fronds and serve immediately.

Ingredients you will need

Fennel

Equipment

Ingredients

Servings:

680grams

1.5 lb(s) fennel bulbs, trimmed and chopped, fronds chopped and reserved for garnish 0teaspoons

1/4 tsp(s) lower-sodium soy sauce 1Tbsp

Tbsp(s) margarine or butter 296milliliters

1.25 cup(s) fresh orange juice 170grams

small all-purpose potato, peeled and chopped 680grams

each) center-cut salmon fillets 45servings

Salt and pepper

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are great choices for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. You could try Santan Ema Reserve Chardonnay. Reviewers quite like it with a 4.3 out of 5 star rating and a price of about 14 dollars per bottle.