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Kree

Reged: 10/08/03
Posts: 3748
Loc: Northern NY
Orange Marmalade Marinade for Salmon (or Chicken)
      04/05/04 04:50 PM

Orange Marmalade Marinade for Salmon (or Chicken)
(Makes 4-6 servings)

I was a little sceptical about putting orange marmalade in a marinade, but it really tastes fantastic!

Ingredients:
2/3 cup orange marmalade
1/3 cup each rice vinegar and soy sauce
1 teaspoon minced garlic
1 teaspoon fresh grated ginger (or 1/4 tsp dried)
2 teaspoons dried onion flakes (or 1/2 tsp onion powder)
1 teaspoon sesame oil
1 teaspoon olive oil
1 pinch chili pepper flakes (optional, I omit)
pepper
2 1/2 lbs fresh salmon fillets, washed and towel dried (or boneless, skinless chicken breasts)
fresh sliced scallion (to garnish, optional)

1. In a zip lock gallon size bag add first 8 ingredients.
2. Seal and mush with hand till blended.
3. Add Salmon and marinate for 1 hour.
4. Heat grill to medium high.
5. If using a fish basket spray or heavy duty foil spray it with nonstick oil.
6. Remove salmon from marinade and reserve.
7. Place salmon into basket or foil folding tail in to make thickness even.
8. Place basket or wrapped in foil on barbecue and grill salmon, skin side up, 5 to 7 minutes.
9. Meanwhile bring the marinade to a boil then reduce heat to simmer till fish is cooked.
10. Turn basket over and grill salmon until just opaque in center, about 5 to 7 minutes longer.
11. Turn salmon out onto platter.
12. Drizzle the reduced marinade and garnish with scallions.

Kree's Notes: I made this using chicken breasts and simply marinated them and grilled them on my George Foreman. Once it gets warm enough to grill outside I plan on doing it there! This is a very flexible marinade, so use it however you see fit!

Adapted slightly from a recipe by Rita L on www.recipezaar.com

--------------------
"Anyone can exercise, but this kind of lethargy takes real discipline." -Garfield

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* Orange Marmalade Marinade for Salmon (or Chicken) Kree 04/05/04 04:50 PM
. * Re: Orange Marmalade Marinade for Salmon (or Chicken) Erilyn   02/22/08 01:54 PM

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