“Yet you peoples of the earth have turned from Me, and have rebelled against Me, days without end! Thus I call upon the sons of men, even all who dwell upon the earth, to repent, to turn from your wicked ways, to bring forth new works worthy of repentance... Oh that justice would well up like water, and righteousness as an ever-flowing stream... Yet you will not listen, you refuse to hear! Wayward generation!” ~ Says The Lord Excerpt from: http://trumpetcallofgodonline.com/index.php5?title=ABASEMENT
I've made this recipe twice and run into the same problem both times. The cooking time for the salmon is way off. The fish needs to cook a lot more before going into the oven. Otherwise the "cook one minute or until done" turns into 10 minutes, and the sauce burns. I used the one inch thick fillets as recommended, just couldn't get the fish to cook properly. The sauce was yummy (before burning), so maybe I can get it work the third time if I further adjust the skillet cooking time.
This was average at best - no where near outstanding. Followed as written.
Delicious! Followed recipe exactly and it came out perfect. Used fresh wild salmon, not sure if that is what gave it an extra star.
This recipe was just ok. I found the orange rind overpowered the sauce, in fact I couldn't even taste the pineapple which was disappointing. and the sauce itself wasn't outstanding, I think the stuff in a bottle is probably better. The fish instructions were totally off I found it way to overcooked I probably would take off 2 minutes of cooking time to make the salmon perfect. Although it was nice with cous cous I wouldn't bother making this again, so many better salmon recipes out there.
I had to bake the salmon longer than what it called for but the fish did taste great. My problem came in with the glaze. I doubled the recipe for the glaze and it never really did come out right. I might have to try this again without doubling the amount of glaze and then maybe I can get a better glaze for the delicious salmon.
I like the mild sweetness of pineapple with the teriyaki. Instead of pineapple juice, I used juice from canned pineapple and then chopped up 1/2 cup of pineapple into simple fried rice.
I do not eat fish, but my roommate and best friend likes fish. Today was her 50th birthday, but, she did not want to do anything special. Well, I decided to cook her a special dinner. I knew she had salmon steaks in the freezer, so, I started searching recipes. I found this recipe and she said it was awesome! I did not have pineapple juice, so I used crushed pineapple in real juice I had in the cupboard. Otherwise, I followed the recipe completely. I served it up with fried rice and steamed broccoli. She loved it!
I just made this for dinner tonight (my first recipe from the site!) and it was truly delicious! For sides I served Jasmine rice topped with the leftover sauce and snow peas. Excellent!
Yummy! The glaze is delicious. My 5 year old couldn't get enough. We had the salmon with coucous and steamed green beans. The sauce could work with other proteins (I think it would be good with tofu in particular) but it was perfect with the fatty fish.
I love this recipe and have made it for quiet a diverse group of people and everyone likes it, even those not big on salmon. The pineapple and orange go so much better with salmon than the traditional lemon.
One of the few recipes everyone in my family likes - 5 & 9 year olds included. I am not "into" cooking even though I love gourmet healthy food. This is easy to prepare and very healthy!
This would be the perfect dish to serve with quinoa instead of rice. I had a similar dish the other night when I was out (here is a pic - http://imunchie.com/liorhartenstein/munchies/grilled-salmon-kinoua) and think that this version would be worth pairing with quinoa as well.
Delicious. I served with haricot verts sauteed with little bit of olive oil, butter, sliced red onion, salt & pepper and couscous (baked potatoe for the hubby, who hates couscous) as suggested above.
A tiny bit sweet, but this recipe even had my daughter eating it!
This was delicious!! I only made two salmon fillets but I made the full amount of glaze and served the extra over brown rice with hericot verts. I will definitely make this recipe again. My husband and I also enjoyed a 2007 Walnut City Wine Works Willamette Valley Pinot Noir with the meal. Perfect pairing :)
This is absolutely fantastic! My boys, ages 5 and 3, just put a large amount of salmon away! I followed the recipe as written, and did a side of quinoa and green beans. Delicious.
Fantastic! Best salmon dish I make. Served with "Easy Mushroom Orzo", also a Cooking Light recipe.
Just confirming what others have said: this recipe is outstanding. The salmon was very moist and flavorful. I added some ground ginger to the marinade and spooned some on the fish before cooking it for moisture. I cut prep work by simply heating the oil in a cast iron skillet on the stove, putting the fish in (skin side down if it has skin) and placing the pan directly in the hot oven for 8 minutes. No need for turning or taking in and out of the oven! Instead of reducing the sauce on the stove, I added it to the skillet right after removing from the oven, which thickened it as it hit the hot pan--and you can always put the skillet on your stove burner for a minute if more thickening is needed. Served with orange scented couscous and bok choy stir-fried in peanut oil with a dash of diluted Chinese black bean sauce. Great!
This is THE salmon recipe in my house. I make the full amount of glaze for 2 salmon fillets (although they were probably larger than 6 oz.). I have also used lemon zest when I didn't have an orange, it turns out great either way. I usually have to cook the salmon in the oven longer than the recipe states. I serve this with couscous and asparagus or green beans.
I didn't have pineapple juice but I did have fresh pineapple, so I minced up the equivalent amount and made a kind of salsa rather than a glaze. Unfortunately the salmon itself ended up rather bland and dried out, and it relied on the topping for flavor. I like the simplicity of the dish (served it with leftover fried rice with vegetables), but might marinate the fish in the glaze and cook it for a shorter period next time.
This is an excellant salmon recipe. I substituted apricot nectar for the pinapple juice, as this is what I had on hand. I poured the remaining glaze over steamed broccoli. Both were delicious.
Great recipe! My wife isn't a fish eater, but she loves this dish. Thicker fillets can be cooked longer without drying them out. We serve this with rice and some steamed vegies. It would make a great company dish!
The easiest and tastiest dinner I've made in quite some time.
This is the best salmon ever; it turns out moist, delicious and flavorful every time. I followed the recipe precisely and have no changes to advise. It's easy enough to make during the week for a quick dinner but delicious and elegant enough to serve company.
Really Tasty. Followed the recipe and it turned out great. Will make it again. Served it with Bocoli Normandy and 1/2 cup Brown rice.