Orange Marmalade Marinated Salmon, Chicken. or Pork

Yum! Made it with chicken with theextra sauce over it whole family loved it.

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Awesome salmon recipe! We used it with fresh copper river salmon, and it was delicious. Served with grilled asparagus and wild rice. Grilled skin side down on med/high heat for 15-20 min without turning/moving. The meat separated right from the skin nicely and went from the grill to the plate. Will definitely make again! Would be great for company.

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I knew I was going to love this and I wasn't disapointed! I used salmon, and I didn't have any rice vinegar on hand so use a spiced vinegar I had made up. The sesame oil gave a wonderful taste and all together it blended wonderfully! Thanks so much Rita, I will definately make this again!

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Wow! Rita, you're the queen of marinades in my book. I wasn't sure how this would turn out with the orange marmalade, but it gives it a really great flavor! I made this using chicken breasts and grilled them on my George Foreman, since there's still snow outside and I couldn't access the grill! I omitted the chili pepper and had to use onion powder in place of the flakes, but otherwise made the marinade exactly as directed and it turned out fabulous. Thanks for another great barbeque recipe!

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This turned out fine. I discovered though that I must not like the taste of citrus with salmon, but that is just a personal taste thing and the recipe itself is a good one. The fish cooked up nicely and added some variety to my menu.

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Everyone enjoyed this. Made for OAMC. Easy to put together and cook. Made with Chicken . Will make again. Thanks!

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Made with salmon and what a joy! Didn't change one thing. Salmon tender and succulent. I didn't have a basket, but used the grill and some foil. Hubby wanted more, there was none left. :) Made for ZWT6 - Zee Zesties - 2010

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I omitted the oils in this recipe but otherwise followed it as-is. I used maybe 1/2 tsp of red pepper flakes and I didn't even noticed them so next time I think I'd add more for some spice. I used this on steelhead and baked it in the oven for 10 minutes at 425 and then broiled for 5 additional minutes.

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We all loved this. I made Salmon and doubled the marinade. I marinated in the pan I baked it in. Baked at 375 F for about 15 minutes. This was great with jasmine rice and roasted broccoli with garlic and sesame oil. I used sugar free (splenda) marmalade, left out the ginger and onion flakes (thought I had both but didn't) and also the chili pepper flakes. I used 1 Tbsp of sesame oil and 1 Tbsp of jarred garlic rather than teaspoons and added a bunch of sliced green onion to the marinade. It was great and I can't wait to try it on chicken. Thanks for posting.

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Very good! My "pinch" of red pepper flakes was way more than a pinch cause my family likes it spicy. But other than that I made the recipe as written and used it on salmon. Even my fish-hating daughter liked it.

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Husband and I love this (we used chicken), but we both think it can handle a little more "zing". I'd use a full 1/4 tsp of the chili flakes next time. As it stands, it is an amazing Chinese flavor that would be absolutely fantastic for kids.

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So I didn't want to give this a star rating yet, because I made a major change. I used grapefruit marmalade instead of orange and it didn't turn out very well. I think orange would have complimented the marinade ingredients much better. So, I'm going to make this again another time the right way before I give it a real rating. Just didn't want anybody to make the same substitution I did and have it not turn out well.

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I'm too embarrassed to confess how many substitutions I had to make because I was out of so many ingredients! But I was trying to use up the last of a jar of orange marmalade and some salmon. I'm sure it will be better when I make the recipe as it was written, but it was really tasty with my alternate plan. We will be making this recipe again, that's for sure. Thank you for the yummy recipe!

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Really delicious! We will definitely be making again, as well as trying to cook it in a basket next time. Thanks so much for the wonderful idea!

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This is an incredible marinade. The flavors are blended perfectly so that no one flavor overpowers the other, they all compliment eachother perfectly. I made this using salmon (my 13 yr. old son's dish is pictured) he had seconds! Everyone raved about it and asked when we could have this again. Another fabulous recipe Rita! Thank you for sharing.

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Made just as written and it was loved by all. Sweet with a hint of heat. I think some toasted sesame seeds would be great on this as well. Thanks for sharing. Made for ZWT.

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I made this with boneless, skinless chicken breasts. Made pretty much exactly as written except that I cut back on the ginger as dh doesn' t care for it. We found the marinade to be too salty and bitter for our taste--perhaps it was the marmalade I used? I would like to try it again sometime with less soy sauce, a different brand marmalade, adn salmon. Made for ZWT4.

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I made this with boneless, skinless chicken breasts tonight. It was very good! I didn't have any ziplock bags so I made the marinade and poured it over the chicken in a pan. I pierced the chicken in several places to get the marinade in. Worked out fine. Served with brown rice and fresh spinach.

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My dad always used orange marmalade when grilling salmon, I love the orange - salmon combination! This recipe takes it to a whole new level! Loved everything about it. Prepared the night before using frozen salmon, let it thaw and marinade in the fridge overnight. Left out the chili flakes, DH doesn't care for spicy. Used powered ginger because that's what I had. Perfect! Thanks for the recipe!

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Yummy! This was very good and easy to make. I made two batches and froze one with chicken. Even my daughter who doesn't like fish asked for seconds! I highly recommend this dish.

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