Wednesday, January 20, 2010

Glazed Salmon with Apricot, Pineapple and Orange

A simple blend of preserves and a delicious orange marmalade, make this Salmon a wonderful taste of fruity delight. Not very sweet, but perfect compliment and just enough to give this a tropical flair.

The apricot, pineapple and orange blended together wrapped in foil overnight make this tender and mouth watering.
Taking a large piece of foil, placing the salmon on it that has been heavilly sprayed with oil ,place the blended preserves and marmalade on top of the salmon. Fold tightly around the salmon. Place this in the refrigerator, overnight. .

Actually as you can see in my picture, I never can usually get fresh salmon, and this one is frozen.
So I place the frozen salmon on the tin foil, slather the topping on this and leave it in there over night. Next day its marinaded and also it ready for the grill in the foil.

1 jar of apricot pineapple preserves
1 jar of orange marmalade
1/4 teaspoon of minced garlic
4 tablespoons of unsweetened pineapple juice
aluminum foil
cooking spray
1 lb of salmon cut into two to three pieces skin on.
Spray the foil with cooking spray or olive oil. Place the salmon skin down on the foil. Bring sides up. Take at least 1/2 cup of preserves and 1/4 cup of marmalade in a bowl mix together. Add garlic. Slather over the top of the salmon, add the juice. Fold top and sides together tightly and marinate overnight.
Next day place skin side inside the foil, down on hot grill of bake in the oven around 25 minutes. Will be tender, moist and delicious. Enjoy!
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