Oven-Roasted Salmon Three Ways

Salmon is one of our favorite choices when we're looking for a flavorful, healthy, no-fuss main course. Its firm, moist texture makes it a perfect candidate for high-heat oven roasting, a method that makes it easy to get great results. This three-in-one recipe contains several easy and delicious seasoning combinations, each with a very different flavor profile. Choose from an Orange-Whiskey Glaze, a Red Wine and Blackberry Glaze, or a Cumin-Scented Crust.

  • Ingredients:
  • Four 1-inch thick pieces salmon fillet, about 5 ounces each (1-1/4 lbs)
  • Variation #1: Orange-Bourbon Glaze (pictured)
  • 3/4 cup orange marmalade
  • 1/3 cup bourbon or whiskey
  • Pinch of cayenne
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 tablespoon butter

Preparation:
Combine the orange marmalade, bourbon, cayenne, salt and pepper in a small saucepan and bring to a boil. Reduce the heat to medium and simmer for 5 to 7 minutes, or until thickened to a glaze consistency. Remove from the heat, stir in the butter and allow to cool.

Cooking the salmon:
Preheat the oven to 425°F. Place the salmon on a foil-lined baking sheet sprayed with non-stick coating to prevent sticking.

Using about 1/2 of the glaze of choice, spread evenly over one side of each piece of fish. Roast for about 3 minutes, remove from the oven and carefully turn each piece of fish with a pair of tongs. Return to the oven for 3 to 4 minutes longer (for medium), or until the fish reaches the desired doneness.

Note: For best results, ask your fish monger for uniformly thick pieces of salmon.

Makes 4 servings

  • Variation #2: Red Wine and Blackberry Glaze
  • 2/3 cup seedless blackberry preserves
  • 1/4 cup hearty red wine (Cabernet Sauvignon or Zinfandel)
  • 2 teaspoons extra virgin olive oil
  • 1/2 clove garlic, very finely chopped
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Heat the olive oil in a small saucepan over medium heat. Add the garlic and cook until soft, about 1 minute. Add the blackberry preserves, wine, salt and pepper. Increase the heat and bring the mixture to a boil, then turn back to medium and simmer for about 6 minutes, or until the mixture thickens to a glaze consistency.

Remove from the heat and allow to cool completely, then follow the instructions for cooking the salmon above.

  • Variation #3: Cumin-Scented Crust
  • 2 teaspoons raw sugar (Demerara or Turbinado)
  • 1 tablespoon mayonnaise
  • 1 teaspoon ground cumin
  • 1 teaspoon celery seed
  • 1/2 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Combine the sugar, mayonnaise, cumin, celery seed, salt and pepper in a small bowl, then follow the instructions for cooking the salmon above.

Source: MyGourmetConnection.com
URL: http://www.mygourmetconnection.com/recipes/main-courses/fish-shellfish/oven-roasted-salmon-three-ways.php

MyGourmetConnection