Salmon With Orange Marmalade Recipes

ROASTED SALMON WITH ORANGE MARMALADE, MUSTARD AND DILL

Steps:

• 1. Preheat the oven to 475°F. 2. Place the salmon in a baking dish. Mix the marmalade, dill, garlic, lime juice and mustard together in a small bowl and spread this mixture evenly on top of the fish. Sprinkle with salt and pepper. Roast for about 15 minutes, depending on the thickness of the fish, or until the fish is cooked to desired doneness and the top is crispy-browned.

FOODCHANNEL EDITOR

Steps:

• 1 Preheat the oven to 425°F. Line a baking sheet with foil and spray with cooking spray. 2 Arrange the salmon fillets in a single layer on the prepared baking sheet. Combine the marmalade, soy sauce, and sesame oil in a bowl and mix well. Using a pastry or barbecue brush, spread the glaze evenly overtop of the fillets. Season with freshly ground pepper. Let stand for 20 to 30 minutes. 3 Bake, uncovered, for 10 to 12 minutes or until the salmon is glazed and just flakes when gently pressed with a fork. Serve hot or cold. 4 Recipe easily doubles or triples. Keeps for up to 2 to 3 days in the refrigerator; reheats well. Freezes well for up to 2 months.

SALMON WITH ORANGE MARMALADE

Steps:

• Preheat oven to 400°.
• Combine first 3 ingredients, stirring with a whisk. Place salmon on rack of a broiler pan lined with foil; sprinkle fish evenly with salt.
• Spread half of marmalade mixture over fish. Bake at 400° for 18 minutes or until fish flakes easily when tested with a fork.
• Remove from oven. Spread remaining marmalade mixture evenly over fish.
• Preheat broiler.
• Broil fish 3 minutes or until topping browns.

GRILLED SALMON WITH ORANGE GLAZE

Steps:

• Combine marmalade, oil, soy sauce, ginger, garlic and vinegar. Heat grill. Brush glaze on each side of salmon; grill about 5 minutes on each side. Top with scallions and sesame

ORANGE SALMON

Steps:

• Combine Cajun seasoning and brown sugar; rub over fillets. In a large nonstick skillet coated with cooking spray, cook fillets over medium heat for 3-4 minutes on each side or until fish flakes easily with a fork. Add marmalade and lime juice to the skillet; heat through.

ORANGE MARMALADE MARINATED SALMON, CHICKEN OR PORK

Steps:

• In a ziplock gallon size bag add first 8 ingredients.
• Seal and mush with hand till blended.
• Add Salmon and marinate for 1 hour.
• Heat grill to medium high.
• If using a fish basket or heavy duty foil, spray it with nonstick oil.
• Remove salmon from marinade and reserve.
• Place salmon into basket or foil folding tail in to make thickness even.
• Place basket or wrapped in foil on barbecue and grill salmon, skin side up, 5 to 7 minutes.
• Meanwhile bring the marinade to a boil then reduce heat to simmer till fish is cooked.
• Turn basket over and grill salmon until just opaque in center, about 5 to 7 minutes longer.
• Turn salmon out onto platter.
• Drizzle the reduced marinade and garnish with scallions.
• *To make ahead*.
• To freeze: Place salmon and marinade in a large freezer bag. Seal, label and freeze.
• To serve: Thaw in fridge and proceed with cooking directions.

ORANGE SALMON WITH SAUTEED SPINACH

Steps:

• Sprinkle salmon with 1/4 teaspoon pepper and 1/8 teaspoon salt; set aside., In a small saucepan, combine the marmalade, cream, soy sauce, ginger and 4-1/2 teaspoons butter. Bring to a boil. Reduce heat; simmer, uncovered, until slightly thickened, about 5 minutes; set aside., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork., In a large skillet, saute garlic in oil and remaining butter for 1 minute. Add spinach and remaining salt and pepper; cook for 4-5 minutes or until spinach is wilted. Divide spinach among four plates; top each with salmon. Drizzle with marmalade sauce.