Orange Ginger Glaze Food

ROASTED SALMON WITH ORANGE-GINGER GLAZE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Place orange juice in a small saucepan over medium low heat. Cook and stir 10 to 15 minutes, until reduced by about 1/2 and thickened. Remove from heat, and allow to cool.
• Stir balsamic vinegar and ginger root into orange juice.
• Line a medium baking dish with parchment paper. Place salmon fillet on paper, skin side down. Season with salt and pepper. Cover with 1/2 the orange juice mixture.
• Bake salmon in the preheated oven 10 to 15 minutes. Brush with remaining marinade, and continue baking 10 to 15 minutes, until easily flaked with a fork.

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.

BAKED HAM WITH ORANGE AND GINGER GLAZE

Steps:

• Prepare and heat the ham according to directions.
• Meanwhile combine marmalade, ginger root and mustard thoroughly.
• Remove meat 30 minutes, before the ham is done.
• Raise oven heat to 425°F.
• Brush with marmalade mixture.
• Pour ginger ale and 1/4 orange juice into the roasting pan.
• Bake uncovered for 30 minutes, basting the ham with the pan juices every 10 minutes.
• Remove from pan, put on a board, cover lightly with foil and let rest for approx 15 minutes.
• Pour cooking juices into a small sauce pan. Stir in brown sugar; heat and let simmer.
• Combine the remaining orange juice with the cornstarch.
• Add to the mix and let simmer until the sauce thickens, about 1-2 minutes.
• Drizzle ham slices before serving.

ROASTED DUCK WITH ORANGE GINGER GLAZE

Steps:

• Preheat oven to 375 degrees F.
• Begin by placing the duck breast side up on a baking rack. Season with the salt and pepper, and roast until the juices run barely pink, about 45 minutes. Remove the duckling from the pan and set it aside.
• Degrease the pan drippings by skimming off the top layer.
• To prepare the sauce, combine the sugar and water and caramelize carefully. Add the wine, vinegar, orange juice and ginger. Mix them well and reduce by half. Add the stock and bring to a boil. Add the pan drippings, reduce the heat and simmer until sauce reduces by half. Once sauce is done, strain it through a cheesecloth or fine strainer and set aside.
• To serve, place the duckling on a large serving tray. Add the orange segments on top and around the duck, and pour the sauce over the duck.

GINGER ORANGE GLAZE

Steps:

• Stir together all ingredients in a saucepan. Heat over medium. Bring to a boil and stir occasionally until glaze has thickened and reduced by half, about 20 to 30 minutes. May be stored in the rerigerator for up to one week.

GLAZED CARROTS WITH ORANGE AND GINGER

Steps:

• In a large skillet, heat oil over medium-high. Add carrots; cook, stirring once, until beginning to brown, 2 minutes.
• Add broth, orange zest, fresh orange juice, and ginger; season with salt and pepper. Bring to a boil; reduce to a simmer, cover, and cook until crisp-tender, 10 minutes. Uncover, and cook over medium-high until carrots are tender and liquid is syrupy, 7 to 9 minutes more (there should be only a small amount of liquid remaining).
• Remove skillet from heat; add butter, and swirl skillet until melted. Season with salt and pepper.

ORANGE GINGER GLAZED BAKED SALMON

Steps:

• Preheat oven to 450°.
• Line a shallow baking sheet with aluminum foil.
• Place salmon filets on foil skin side down, the skin should stick to the foil and the fish come off beautifully when removing from the pan.
• Mix ground ginger into the Kikkoman Orange Sauce and stir well.
• Brush a light coat of sauce on the filets.
• Bake for 5 minutes.
• Add another layer of glaze sauce and bake for 10 minutes.
• Add a final layer of glaze sauce and bake for 5 more minutes.
• Test for doneness by using a fork to see if flaky and cooked through.
• You can add cayenne pepper or crushed red pepper for heat or add sliced green onions to the top just before serving.

RIBS WITH ORANGE-GINGER GLAZE

Steps:

• Combine ribs, 1/4 cup soy sauce, sliced ginger, green onions and star anise in Dutch oven. Cover ribs with water. Simmer until ribs are cooked through, about 20 minutes. Cool to room temperature in cooking liquid. Drain ribs. (Can be made 1 day ahead. Cover; chill.)
• Whisk broth, sugar, orange peel, minced ginger, garlic and 3 tablespoons soy sauce in bowl. Heat oil in wok or large skillet over high heat. Add ribs and broth mixture. Stir-fry until liquid is reduced to glaze, about 5 minutes.

ORANGE AND GINGER GLAZE FOR PORK ROAST OR HAM

Steps:

• In a small bowl stir together the marmalade, mustard, ginger, Worcestershire sauce, salt and pepper.

ORANGE-GINGER GLAZED SALMON

Steps:

• Combine the lime juice, orange juice, orange marmalade, ginger, mustard, salt and pepper flakes in a small saucepan and bring to a boil. Reduce the heat and simmer on low heat for 5 minutes. until reduced to almost half. Remove from heat; swirl in the butter. Set aside.
• While sauce is cooking, place salmon on a hot grill and cook for 5 minutes per side, or until fish flakes easily when tested with a fork.
• Spoon sauce across salmon and serve.

MAPLE GINGER GLAZE

Steps:

• 1. In a small, heavy saucepan, wilt the onion, ginger, and garlic in olive oil over low heat for about 5 to 7 minutes, stirring once or twice.
• 2. Add the remaining ingredients. Bring to a boil and cook for 3 to 5 minutes, stirring. Reduce heat to medium and simmer for 10 minutes to thicken sauce, stirring occasionally. Strain and finely mince the onion, ginger, and garlic; return to the sauce. Remove from heat and cool to room temperature. Refrigerate, covered, until needed.