Toasted Spice Salmon Burgers With Orange Apricot Glaze And Curried Mustard Mayo Recipes

Steps:

• Combine the apricot jam, mustard, vinegar and lots of black pepper in the jam jar or a mason jar. Shake until well blended.
• Use the glaze like you would a BBQ sauce. Brush on or pour over pieces of grilled or pan-seared chicken, pork chop or salmon just before it's done cooking and let cook for an additional 1 to 2 minutes.

Steps:

• Preheat the oven to 300°.
• In a spice grinder, pulse the caraway seeds to a coarse powder;.add the pimentón, cumin, garlic powder, salt and pepper and pulse to blend.
• Transfer 2 tablespoons of the spice mixture to a small saucepan and stir in the apricot preserves and mustard.
• Using a kitchen towel, grasp and pull off the papery membrane from the underside of each rack of ribs.
• Place the ribs side by side in a large roasting pan and rub both sides with the remaining spice mixture.
• Cover tightly with foil and roast for 1 1/2 hours, or until the meat is almost tender.
• Pour the pan juices into the saucepan with the apricot preserves.
• Cover the ribs again and roast for about 30 minutes longer, until very tender.
• Pour any remaining pan juices into the saucepan.
• Preheat the broiler.
• Bring the pan juices and apricot preserves to a boil and simmer over moderate heat until slightly thickened, about 10 minutes.
• Arrange the rib racks concave side up; brush them with half of the apricot glaze, allowing it to pool in the center of the rack.
• Broil the ribs 10 inches from the heat until browned, about 10 minutes.
• Turn the racks over, brush with the remaining apricot glaze and broil until caramelized, about 10 minutes.
• Transfer the rack to a cutting board and cut into ribs.
• E N J O Y!

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil.
• Mix apricot preserves with mustard.
• Place salmon fillets on the prepared baking sheet. Brush 1/2 of the apricot mixture over top.
• Bake on the top rack of the preheated oven for 16 minutes. Pull from the oven and brush with remaining apricot mixture. Cook until salmon flakes easily with a fork, about 2 more minutes.

Steps:

• For the Sauce: combine all glaze ingredients in a saucepan and bring to a boil. Lower the heat and simmer about 5 minutes. Reserve in a warm place until tuna burgers are cooked.
• For the Burgers: Chop the tuna to the texture of hamburger meat.
• In a large bowl, combine chopped tuna with garlic, mustard, cayenne, salt and pepper.
• Mix well and divide into 4 equal portions.
• Form into patties.
• Heat olive oil in a large skillet over medium high heat. Add the burgers and sear until browned and medium rare, about 3-4 minutes per side(or longer for well done burgers).
• Brush each burger with glaze and serve on a buttered toasted bun with pickled ginger bits.