I am trying out salmon for dinner tonight for dinner. Got this superb recipe that I have found. I hope you'll give it a try too.
Ingredients for Citrus Salmon Recipe
1 lb Salmon fillets
Salt and pepper
1 tb Cornstarch
1 tb Water
2 tb Frozen orange juice
Concentrate
1 tb Lemon juice
1/4 c Brown sugar
1 Orange — sliced, for
Garnish
Parsley — for garnish
Preparation
Sprinkle both sides of the salmon fillet with salt and pepper.
Mix the cornstarch and water in a small bowl to form a paste.
Add the orange juice concentrate, lemon juice and brown sugar.
Stir mixture well until all the ingredients are dissolved. Set aside.
Pour half of the sauce into the bottom of a microwaveable dish.
Place the salmon fillet in the dish on top of sauce.
Pour the remaining sauce over the salmon.
Cover the dish with plastic wrap.
Vent to allow steam to escape.
Microwave on high for 7-10 minutes ( depending on microwave ).
Remove from microwave and remove plastic wrap.
Place the fillet on a plate.
Stir remaining sauce and pour over the fillet and garnish if desired.
Source: Freerecipe.co.uk
Showing posts with label citrus. Show all posts
Showing posts with label citrus. Show all posts
Saucy Citrus Garlic Chicken Breasts, Microwaved & Easy!
This recipe sound yummy, would like to try it for dinner.
Ingredients
3 boneless skinless chicken breast, frozen
1 lemon, juice of
1 lime, juice of
1/4 cup olive oil
2 minced garlic clove
salt
pepper
1/2 tablespoon cornstarch
1/2 tablespoon cold water
1/2 tablespoon caper
2 tablespoons butter
Directions
Place frozen chicken breasts in a ziplock baggie (or whatever brand you prefer).
Juice your lemon and lime. . .you should have 1/4 cup of juice.
Whisk the juice, oil and garlic and pour mixture into the baggie over top the chicken. Seal and place in fridge to marinate for approximately 24-30 hours (so if you want them for dinner Friday, start marinating them Thursday morning).
1 hour prior to cooking, remove chicken from the fridge and let it come to room temperature.
Remove chicken from marinade, season both sides with salt and pepper, and place in a baking dish. Discard your marinade.
Cover the dish lightly with wax paper. Cook in microwave on power level 7 for 10-12 minutes, turning the chicken over half way through cooking. I recommend checking the chicken for doneness after 10 minutes so as not to overcook, then just do 1 extra minute at a time from there. When you poke with a fork, the juices should run clear.
When chicken is cooked, remove it from the drippings and place on a plate (tent it with aluminum foil to keep it warm).
Pour the drippings into a small sauce pan, add butter and place on med-high heat.
Mix the cornstarch and water; add it to the sauce pan and bring to a boil, then turn down and simmer 2 minutes or until desired thickness (remember it will thicken a bit upon standing and cooling).
Add Capers to sauce.
Serve chicken with a small amount of sauce poured over top and a side of rice and some asparagus spears for a wonderful meal.
NOTE: The time of cooking is based on 3 medium to large boneless, skinless chicken breasts, so if yours are smaller, you will need to marinate less and cook a minute or two less.
Recipe By: JanuaryBride
Ingredients
3 boneless skinless chicken breast, frozen
1 lemon, juice of
1 lime, juice of
1/4 cup olive oil
2 minced garlic clove
salt
pepper
1/2 tablespoon cornstarch
1/2 tablespoon cold water
1/2 tablespoon caper
2 tablespoons butter
Directions
Place frozen chicken breasts in a ziplock baggie (or whatever brand you prefer).
Juice your lemon and lime. . .you should have 1/4 cup of juice.
Whisk the juice, oil and garlic and pour mixture into the baggie over top the chicken. Seal and place in fridge to marinate for approximately 24-30 hours (so if you want them for dinner Friday, start marinating them Thursday morning).
1 hour prior to cooking, remove chicken from the fridge and let it come to room temperature.
Remove chicken from marinade, season both sides with salt and pepper, and place in a baking dish. Discard your marinade.
Cover the dish lightly with wax paper. Cook in microwave on power level 7 for 10-12 minutes, turning the chicken over half way through cooking. I recommend checking the chicken for doneness after 10 minutes so as not to overcook, then just do 1 extra minute at a time from there. When you poke with a fork, the juices should run clear.
When chicken is cooked, remove it from the drippings and place on a plate (tent it with aluminum foil to keep it warm).
Pour the drippings into a small sauce pan, add butter and place on med-high heat.
Mix the cornstarch and water; add it to the sauce pan and bring to a boil, then turn down and simmer 2 minutes or until desired thickness (remember it will thicken a bit upon standing and cooling).
Add Capers to sauce.
Serve chicken with a small amount of sauce poured over top and a side of rice and some asparagus spears for a wonderful meal.
NOTE: The time of cooking is based on 3 medium to large boneless, skinless chicken breasts, so if yours are smaller, you will need to marinate less and cook a minute or two less.
Recipe By: JanuaryBride
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