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:

• 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.

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:

• Cut the oranges and lemons in half crosswise, then into very thin half-moon slices. (If you have a mandoline, this will be quite fast.) Discard any seeds. Place the sliced fruit and their juices into a stainless-steel pot. Add 8 cups water and bring the mixture to a boil, stirring often. Remove from the heat and stir in the sugar until it dissolves. Cover and allow to stand overnight at room temperature.
• The next day, bring the mixture back to a boil. Reduce the heat to low and simmer uncovered for about 2 hours. Turn the heat up to medium and boil gently, stirring often, for another 30 minutes. Skim off any foam that forms on the top. Cook the marmalade until it reaches 220 degrees F on a candy thermometer. If you want to be doubly sure it's ready, place a small amount on a plate and refrigerate it until it's cool but not cold. If it's firm -- neither runny nor too hard -- it's done. It will be a golden orange color. (If the marmalade is runny, continue cooking it and if it's too hard, add more water.)
• Pour the marmalade into clean, hot Mason jars; wipe the rims thoroughly with a clean damp paper towel, and seal with the lids. Store in the pantry for up to a year.

Steps:

• Heat the oil in a large frying pan and briefly cook the garlic, stirring with a wooden spoon, to start it softening. Add the pork to the pan in a single layer, season and cook for 6 mins each side, until golden and cooked through.
• Meanwhile, mix the stock with the thyme and marmalade. Remove the pork from the pan and set aside briefly to rest on a warm plate. Pour off any oil from the pan, then pour in the marmalade mixture and bubble to make a sauce. Return the pork to the pan, coat in the sauce and serve with quick-cooking vegetables like baby potatoes, spinach and peas.

Steps:

• In a large resealable plastic bag, combine the first seven ingredients. Add salmon. Seal bag and turn to coat; refrigerate for 1 hour, turning several times., Line an 8-in. square baking dish with foil; coat the foil with cooking spray. Drain and discard marinade. Place salmon in prepared pan. Bake at 350° for 30-40 minutes or until fish flakes easily with a fork.