Orange Marmalade Marinated Salmon Chicken Or Pork Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Season drumsticks with salt and pepper and place in an oven-proof dish.
• Bake in the preheated oven for 20 minutes.
• Combine orange marmalade, Dijon mustard, barbeque sauce, sambal oelek, and soy sauce in a small bowl.
• Remove dish from oven and brush chicken with marmalade mixture. Return to the oven and bake an additional 10 minutes.
• Remove dish again, turn chicken over, brush with marmalade mixture, and continue baking until chicken is no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• Remove dish from oven and baste chicken with remaining marmalade mixture. Preheat the oven's broiler. Return to the oven and broil until chicken starts to blacken and blister, 3 to 5 minutes.

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.

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.

Steps:

• Preheat oven to about 180.
• Wash chicken and season with the chopped chilies, ginger, spring onion, paprika, oregarno and sambal.
• Rub all the seasoning into the chicken and leave to marinate for min 45 minutes to 2-3 hours. When chicken is ready, either use a food scissors or knife to make a pocket from the thickest part of the chicken right down near the end of the chicken breast.
• Wash salmon and slice semi thinly and set aside in a bowl chop up basil and add to fish add ginger chili, add 2 oz of the butter and mix well set aside until ready for use
• Once this is done, stuff the chicken with the salmon mixture and seal with tooth picks.
• Place chicken with all marinade in a non-stick tray and drizzle over with olive oil.
• Cook for about 25-35 minutes. Chicken should be a nice golden brown and moist.
• Service with steam or fragrant rice and veggies of your choice.

Steps:

• Saute chicken in a large skillet until lightly browned, about 7 to 10 minutes. Remove from skillet and set aside.
• In a medium bowl combine the flour, broth, juice, marmalade and pepper. Mix together. Heat mixture in a medium saucepan over medium low heat, stirring constantly, until bubbly. Add chicken and cook over low heat for 4 minutes.

Steps:

• Mix the soy sauce, orange juice concentrate, orange marmalade, honey, balsamic vinegar, and garlic together in a small saucepan over medium heat; bring to a simmer and whisk until smooth. Remove from heat and let cool to room temperature.
• Place the pork tenderloin into a resealable plastic bag and pour in the marinade. Squeeze the air out of the bag, seal, and turn the bag several times to coat the pork tenderloin with marinade. Refrigerate 1 to 2 hours.
• Preheat oven to 350 degrees F (175 degrees C).
• Place the pork loin and marinade into a baking dish; cover the dish with aluminum foil and roast until an instant-read thermometer inserted into the thickest part of the meat reads at least 155 degrees F (70 degrees C), about 20 minutes. Remove the cover and continue roasting until the pork has browned, 5 to 10 more minutes.
• Remove the cover and allow the meat and juices to stand for 10 minutes.
• To serve, slice the meat and drizzle with pan juices.
• If you prefer a thicker sauce, whisk cornstarch in water until smooth, whisk into the pan drippings, and place over medium heat. Allow to simmer until thickened, 2 to 3 minutes.