Salmon With Marmalade Dijon Glaze Food

BROILED SALMON WITH MARMALADE-DIJON GLAZE

Steps:

• Preheat broiler.
• Combine first 6 ingredients in a small bowl, stirring well.
• Place fish on a jelly roll pan sprayed with cooking spray. Brush half the marmalade mixture over the fish, broil 6 minutes.
• Brush fish with remaining marmalade mixture. Broil for 2 minutes or until fish flakes easily with a fork.

SALMON WITH ORANGE MARMALADE

Steps:

• Preheat oven to 400°.
• Combine first 3 ingredients, stirring with a whisk. Place salmon on rack of a broiler pan lined with foil; sprinkle fish evenly with salt.
• Spread half of marmalade mixture over fish. Bake at 400° for 18 minutes or until fish flakes easily when tested with a fork.
• Remove from oven. Spread remaining marmalade mixture evenly over fish.
• Preheat broiler.
• Broil fish 3 minutes or until topping browns.

GRILLED SALMON WITH MARMALADE DIJON GLAZE

Steps:

• In a small bowl, combine the first six ingredients; set aside 1/4 cup. Brush remaining glaze over salmon., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Place salmon skin side down on grill rack., Grill, covered, over medium heat or broil 4 in. from the heat for 10-12 minutes or until fish flakes easily with a fork, basting occasionally with remaining glaze.

PEPERED SALMON WITH ORANGE MARMALADE GLAZE

Steps:

• Pre-heat your oven to 400 degrees. Line a baking sheet with aluminum foil (for easy clean up) and spray with cooking spray.
• Lay your Salmon on your prepared baking sheet, skin side down (I rinse it and pat it dry with a paper towel first).
• Spread Butter evenly over entire top of fillet. Spinkle on Salt and Pepper. Kosher salt tastes different, I strongly advise useing this unless you are left with no other choice.
• Microwave Marmalade for about 15-30 seconds and stir til smooth and easy to drip from spoon. Spoon onto fillet and spread evenly.
• Bake for about 30-35 minutes or until Salmon is flakey and sturdy (if it is mushy at all, it is not done!)
• Garnish with Parsley and an Orange Twist for extra WOW!
• Chefs Notes: Serving size depends on size of individual fish fillets. I do not recomend removing the skin prior to baking! It helps to keep all the moisture inside the fillet resulting in a much more suculant fish. It actually becomes MUCH easier to remove AFTER baking, usually just by sliding your spatula between the skin and flesh -- it's not as morbid as it sounds :)
• Also, if you are not sure your fish is completely cooked through or this is your first time preparing fish, use a thermomator and ensure it is the proper tempature for the proper amount of time!

SALMON WITH MARMALADE-DIJON GLAZE

Steps:

• Preheat broiler or grill.
• Combine all ingredients except salmon in a bowl and stir well.
• Place fish on a pan coated with cooking spray (if preparing in the broiler) or directly onto a rack lined with cooking spray-coated aluminum foil (if preparing on the grill).
• Brush half of marmalade mixture over fish, cook 6 minutes.
• Brush remaining marmalade mixture over fish and cook an additional 2 minutes or until fish flakes easily when tested with a fork.