Orange Chipotle Glazed Salmon Food

ORANGE-GINGER GLAZED SALMON

Steps:

• Preheat the oven to 400 degrees F. Line a rimmed baking sheet or baking pan with foil. Sprinkle the salmon generously with salt and pepper and place on the foil.
• Whisk the marmalade, ginger, soy sauce, oil and orange juice together in a small bowl. Pour over the salmon. Drop the peel form the orange onto the baking sheet along with the salmon. Bake until the salmon is cooked through, 10 to 15 minutes. If you like, turn the oven to broil for the last 3 or so minutes of cooking to brown the top of the fillets.
• Serve the salmon immediately or cool and refrigerate to use in salads or sandwiches.

CHIPOTLE ORANGE GLAZED SALMON

Steps:

• Whisk the orange marmalade, orange zest, orange juice vinegar, diced chipotles in adobo, and salt together in a small bowl. Set aside.
• Put the water and sugar in a medium pot over medium high heat. Cook, without stirring, until the sugar is dissolved and the mixture is a light straw color. Approximately 5 minutes.
• Reduce heat to low and continue cooking the syrup until it is an amber color, approximately 1-2 minutes more. Swirl the pot occasionally. (If you have a thermometer, the sugar will read between 360 and 370°F).
• Remove the pot from the heat and whisk in the orange mixture. It will bubble and steam, and the sugar will harden.
• Put the pot back on the heat, change the heat to medium, and cook, whisking constantly, until the hard sugar has dissolved and the sauce is thicker, approximately 2-4 minutes.
• Remove the glaze from the heat and set aside.
• Heat a skillet over medium high heat.
• Pat the salmon dry with paper towels and season with salt and pepper.
• When the skillet is hot, add the oil. Swirl and warm the oil. Place the salmon steaks in the skillet, skin side up (flesh side down) and cook until well browned, 4 to 6 minutes.
• Flip the salmon and reduce heat to medium. Cook until the fish is translucent in the middle (check with a knife) and registers 125°F for medium rare, approximately 4-5 minutes.
• Remove the skillet from the heat. Spoon some of the glaze over the salmon. Serve immediately with the rest of the glaze and other sides.

CHIPOTLE-ORANGE GLAZED SALMON

Steps:

• Combine marmalade, chipotle peppers and 1 Tbsp. dressing; reserve for later use. Pour remaining dressing over fish in shallow dish; turn to evenly coat both sides of each fillet. Refrigerate 30 min. to marinate.
• Remove fish from marinade; discard marinade. Cook fish in medium skillet on medium heat 5 min. on each side or until fish flakes easily with fork, brushing occasionally with 1 Tbsp. of the reserved marmalade mixture. Transfer fish to serving plate; cover to keep warm.
• Add red peppers to skillet; cook and stir 3 min. or until crisp-tender. Stir in remaining reserved marmalade mixture along with the bacon. Spoon over fish.

CHIPOTLE-GLAZED SHRIMP

Steps:

• Preheat a grill or grill pan over medium-high heat.
• Skewer the shrimp onto 6 soaked wooden skewers, about 5 shrimp per skewer.
• Whisk together the adobo sauce, honey, olive oil, half of the scallions and the zest of the limes in a small bowl until well combined. Brush the shrimp with some of the glaze and place on the grill.
• Grill the shrimp for 2 minutes per side, brushing them with the glaze until they are slightly charred and just cooked through.
• Transfer to a platter and garnish with the remaining scallions and the lime wedges.

CHIPOTLE ORANGE GLAZED PORK CHOPS

Steps:

• In a small bowl combine the maple syrup, orange juice concentrate and chipotle.
• Preheat grill pan. Sprinkle both sides of the chops with salt. Brush 1 side of chops generously with glaze. Place on grill pan glaze side down. Brush other side with glaze. Cook 3 to 4 minutes per side over medium-high heat.

SALMON WITH CHIPOTLE HONEY GLAZE

Steps:

• Remove salmon from the refrigerator 15 minute before cooking. Heat grill to 375°F
• Stir honey and chipotle puree in a small bowl until well combined.
• Cut 2 pieces of wide, heavy-duty aluminum foil about 6-in. longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray.
• Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-in.) to make a shallow pan around the salmon, leaving at least a 1-in. margin around the fish. Season salmon with salt and pepper.
• Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon or close the foil over the salmon. Close grill cover and cook for 5 minute Spread the glaze on the salmon (1 tablespoons per salmon portion or 1/3 Celsius per salmon side).
• Close grill and continue to cook about 5 to 7 minute more. Cook just until fish is lightly translucent in the center. It will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.
• Garnish with lime zest and serve with lime wedges.
• Alternate Cooking Method: Salmon can also be roasted in an oven preheated to 375°F or pan-seared and finished in the oven. Cook just until lightly translucent in the center; be sure to let the salmon rest a few minutes before serving.

MAPLE-CHIPOTLE GLAZED SALMON

Steps:

• Whisk syrup, soy sauce and adobo in a pie dish to blend.
• Add the salmon, turning to coat well.
• Marinate 30 minutes, turning occasionally.
• Drain marinade into a small saucepan.
• Boil marinade until reduced to 1/2 cup glaze, about 5 minutes.
• Heat a heavy nonstick skillet over medium heat.
• Add salmon and cook until slightly charred outside and just opaque in center, about 3 minutes on each side.
• Place 1 salmon fillet on each of 4 plates and drizzle with glaze.

CHIPOTLE-LIME GLAZE

Steps:

• In a small bowl, stir together marmalade, chipotle liquid, and lime juice.

ORANGE GLAZED SALMON

Steps:

• Place oven rack in center of oven. Preheat broiler to high. In a small skillet over medium-high heat, stir together orange juice, brown sugar and garlic. Bring to a boil and cook until thickened and glossy, 4-5 minutes. Cool to room temperature; stir in sauce.
• Arrange fish on a broiling pan on a rack over a rimmed baking sheet. Sprinkle with salt and pepper. Brush liberally with some of the sauce. Broil, basting twice with sauce, until fish flakes easily with a fork, 8-10 minutes. Garnish with green onions.

ORANGE-CHIPOTLE GLAZED SALMON

Steps:

• Bring first three ingredients to a low boil. Cook for 4-5 minutes, then add cumin and salt (adjust taste as needed). Cook until mixture has thickened and reduced somewhat. Remove from heat and let stand a few minutes before adding lemon juice and chipotle sauce. Taste and adjust per your own "spiciness" settings. Salt and pepper the salmon and place it skin side down on lightly greased foil. Liberally coat salmon with glaze and stick under the broiler for about 10 mins, glazing at least one more time. Serve salmon with black beans, guacamole and a nice crisp white wine. Yummmmmm.