Best 3 Orange Marmalade Marinated Salmon Chicken Or Pork Recipes

Orange marmalade marinated salmon, chicken, or pork is a delectable dish that combines the sweet and tangy flavors of orange marmalade with the savory taste of protein. This marinade not only infuses the meat with a burst of citrusy goodness but also tenderizes it, resulting in a juicy and flavorful meal. Whether you prefer the rich taste of salmon, the versatile texture of chicken, or the succulent tenderness of pork, this marinade is sure to elevate your culinary experience. With just a few simple ingredients and a little bit of time, you can create a dish that will tantalize your taste buds and impress your dinner guests.

Let's cook with our recipes!

ORANGE MARMALADE MARINATED SALMON, CHICKEN OR PORK

Orange Marmalade Marinated Salmon, Chicken or Pork image

I just love Salmon and I'd say this is my favorite to date. This has an Asian touch. Lots of flavor. I did make this with Salmon but its possibilities are endless like tuna, Mahi Mahi, shrimp, orange roughy... I bet grilled pineapple in this marinade along with the fish or meat would be great! Cooking in a basket will caramelize the fish giving it a crispness and ease in turning it and cooking in foil will keep it moist as well as ease in flipping the fish. Cooking time is up to you I like my salmon very tender so I tend not to overcook it. This is great served on white rice. Leftovers would be great on a salad. The picture here is the salmon made under the broiler.

Provided by Rita1652

Categories Tuna

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

2/3 cup orange marmalade
1/3 cup rice vinegar
1/3 cup soy sauce
1 teaspoon minced garlic
1 teaspoon grated fresh ginger
2 teaspoons dried onion flakes
1 teaspoon sesame oil
1 teaspoon olive oil
1 pinch chili pepper flakes
pepper
2 1/2 lbs fresh salmon fillets, washed and towel dried
fresh sliced scallion (to garnish)

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.

PORK TENDERLOIN WITH ORANGE MARMALADE GLAZE

Pork Tenderloin with Orange Marmalade Glaze image

A lovely pork tenderloin with a hint of orange. Great for a fall night! You can use brown sugar in place of the honey if you prefer.

Provided by Love2cook2

Categories Meat and Poultry Recipes Pork Pork Tenderloin Recipes

Time 1h35m

Yield 4

Number Of Ingredients 9

Ingredients

1 tablespoon soy sauce
1 (6 ounce) can frozen orange juice concentrate, thawed
¼ cup orange marmalade
3 tablespoons honey
1 tablespoon balsamic vinegar
1 teaspoon minced garlic
1 (1 pound) pork tenderloin
1 teaspoon cornstarch
2 teaspoons water

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.

Nutrition Facts : Calories 315.6 calories, Carbohydrate 48.3 g, Cholesterol 63.2 mg, Fat 4.4 g, Fiber 0.7 g, Protein 22.1 g, SaturatedFat 1.5 g, Sodium 283.8 mg, Sugar 45.5 g

SALMON CHICKEN

Salmon Chicken image

I like this dish as even though there are 2 very different flavours they do compliment each other with the seasoning I served this with roasted pumpkin, paprika and peppered broccoli mmmm just goes down a treat.

Provided by Anouska Evans

Categories Chicken

Time 1h

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

2 -4 chicken breasts
1 salmon fillet (smoked if you prefer)
2 -3 ounces butter
10 leaves fresh basil
1 chopped mild chili pepper
1 chopped spring onion
1 teaspoon sambal oelek chili paste or 1 teaspoon salsa, sauce
2 teaspoons paprika
1 teaspoon oregano
1 teaspoon ginger paste (cut or sliced fine) or 1 teaspoon fresh ginger (cut or sliced fine)
2 garlic cloves
1 red onion
salt and pepper

Steps:

Preheat oven to about 180.
Wash chicken and season with the chopped chilies, ginger, spring onion, paprika, oregarno and sambal.
Rub all the seasoning into the chicken and leave to marinate for min 45 minutes to 2-3 hours. When chicken is ready, either use a food scissors or knife to make a pocket from the thickest part of the chicken right down near the end of the chicken breast.
Wash salmon and slice semi thinly and set aside in a bowl chop up basil and add to fish add ginger chili, add 2 oz of the butter and mix well set aside until ready for use
Once this is done, stuff the chicken with the salmon mixture and seal with tooth picks.
Place chicken with all marinade in a non-stick tray and drizzle over with olive oil.
Cook for about 25-35 minutes. Chicken should be a nice golden brown and moist.
Service with steam or fragrant rice and veggies of your choice.

Nutrition Facts : Calories 700.8, Fat 43.9, SaturatedFat 19.8, Cholesterol 226.9, Sodium 420.8, Carbohydrate 10.3, Fiber 2.5, Sugar 4, Protein 64.9

Tips:

Choose the right cut of meat or fish: For salmon, choose a center-cut fillet that is about 1 inch thick. For chicken, use boneless, skinless breasts or thighs. For pork, use a tenderloin or loin roast.
Make sure the marinade is well-balanced: The marinade should have a good balance of sweet, sour, and savory flavors. The orange marmalade in this recipe provides sweetness, while the lemon juice and vinegar add sourness. The soy sauce and garlic add savory flavor.
Marinate the meat or fish for at least 30 minutes: This will give the marinade time to penetrate the meat and flavor it thoroughly. You can marinate it for longer if you have time, but no more than 24 hours.
Cook the meat or fish over medium heat: This will help to prevent it from drying out. If you are cooking the meat or fish in a pan, make sure to sear it first to create a nice crust. Then, reduce the heat and cook it through.
Serve the meat or fish with your favorite sides: This recipe pairs well with roasted vegetables, rice, or mashed potatoes.

Conclusion:

Orange marmalade marinated salmon, chicken, or pork is a delicious and easy-to-make dish that is perfect for any occasion. The marinade is simple to make and can be used on a variety of meats and fish. The result is a dish that is full of flavor and sure to please everyone at the table.