Balsamic Orange Salmon

Name: Balsamic Orange Salmon
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 2 servings.
Ingredients: 1 teaspoon grated orange zest; 1 teaspoon balsamic vinegar; 1 teaspoon honey; 1/4 teaspoon salt; 2 salmon fillets (6 ounces each), skin removed; DIPPING SAUCE:; 3 tablespoons orange juice; 1 tablespoon balsamic vinegar; 1/2 teaspoon honey; Dash salt; Sliced green onions and orange slices, optional

Preparing fish is not very difficult to fix and should not be only reserved for guests. This salmon recipe is so simple and has such a wonderful outcome that you will be wanting to serve it all the time. —Taste of Home Cooking School

Ingredients

1 teaspoon grated orange zest
1 teaspoon balsamic vinegar
1 teaspoon honey
1/4 teaspoon salt
2 salmon fillets (6 ounces each), skin removed
DIPPING SAUCE:
3 tablespoons orange juice
1 tablespoon balsamic vinegar
1/2 teaspoon honey
Dash salt
Sliced green onions and orange slices, optional

Directions

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.

Nutrition Facts

1 fillet: 294 calories, 16g fat (3g saturated fat), 85mg cholesterol, 454mg sodium, 8g carbohydrate (7g sugars, 0 fiber), 29g protein. Diabetic Exchanges: 4 lean meat, 1/2 starch.

Originally published as Balsamic Orange Salmon in Taste of Home Quick & Easy Spring 2009

Reviews

My Review

Click stars to rate

Average Rating:

cbenne12

Nov 29, 2013

Cooked in the oven instead of microwave to keep it moist. Absolutely wonderful flavor!
tstreich

Jul 11, 2013

I did make this in the microwave and although not the best, the glaze was wonderful. Definitely will not microwave again but will make on the grill or in the oven.
klsmith1944

Jun 11, 2013

No way would I microwave any fish I followed the recipe for the glaze and the dipping sauce and grilled the salmon and used the the glaze like a BBQ sauce it was wonderful!!!!
Gwenah

Aug 22, 2012

I agree with all of you that cooking this in the microwave is a terrible idea! However, it's wonderful if baked in the oven! I looked up a different salmon recipe and baked this at 450 degrees for about 15 minutes. My family LOVED it!
ValerieLynch

Aug 8, 2012

I have to agree with the plastic in the microwave reviewer-that's why European countries won't allow microwaves! But I did try the marinade and baked the salmon in the oven--not so good :( Won't make again.
AngelY2K

Aug 7, 2012

OMG Microwave? Are you kidding me?
sweetautumn

Aug 7, 2012

I can't think of a better way to ruin fish than to put it in a plastic bag and a microwave! It doesn't take much more time in the oven, broiler or stovetop so why do you need a microwave on an expensive piece of fish? I've made salmon like this without the microwave and it's plenty moist, like any other fish just don't overcook!
c_m_c_m

Aug 7, 2012

If you want to live your life in fear, grilling has also been reported to cause cancer and you should really do some research on genetically modified foods, because you have NO grasp of the concept if you believe microwaving might cause the FOOD YOU ARE ABOUT TO EAT to become genetically modified!
Ballinrobe

Aug 7, 2012

This sounds good but first of all a microwave genically modifies your food (GM) and a plastic bag of any kind causes "Cancer Causing dioxins"! Most certainly would bake or grill it. Grilling sounds good!
Susie77

Aug 7, 2012

I am looking forward to making this recipe. It looks delicious. I would plan on leaving the skin on -- this is where the good omega oils and other nutrients live. Plus, leaving the skin on helps keep the fish moist and juicy.