Marmalade Marinades

We are still figuring out what to do with marmalade beyond smothering baked goods or sweetening really boring tea. These two ad hoc marinades have been a big hit, but I didn't measure so we'll have to wing it (again) if we want to remake them. I'm guessing at measurements to give us a starting point for next time.

Mustard, marmalade & garlic chicken marinade
1 Tbsp Dijon mustard
2 Tbsp lemon marmalade
1/3 cup olive oil
1 Tbsp red wine vinegar
1 Tbsp garlic paste
1/2 tsp kosher salt
1 tsp cracked black pepper
1/4 tsp cayenne pepper
1 tsp dried thyme
1 tsp dried oregano

Choose a cooking vessel that is safe for the oven and the stove top. Slick the bottom with a small amount of olive oil, then lay in chicken pieces. Coat chicken pieces in marinade and bake in a 350° oven. We used this marinade for 2 large and one small chicken breast. When chicken pieces are cooked throughout, remove them from the pan and put the pan on the stove.

To make a pan sauce: Over medium heat, deglaze the pan with 1/2 cup white wine. Add one thinly sliced shallot and simmer to reduce volume in pan until it begins to thicken. Add 1 cup chicken broth and simmer until mixture reduces to approximately 1/2 volume. Add 1/4 cup heavy cream and stick until mixture begins to thicken. Spoon this pan sauce over chicken pieces, potatoes, green beans, broccoli -- whatever you're serving for dinner. It's a little spicier than my favorite smitten kitchen dijon chicken, but we enjoyed the kick.

Not bad for a "nothing in the fridge" Monday night dinner.

Marmalade, ginger soy salmon marinade
1/4 c Marmalade
1 Tbsp ginger paste
1/3 c soy sauce
1/3 cup olive oil
1/3 cup white wine
1/2 tsp salt
1 tsp freshly cracked black pepper
peel of two lemons (juice was used for another project)
1.5lb salmon

Combine everything except lemon peels in a small bowl and mix thoroughly. Place fish in one gallon zipper bag, add peels, add marinade. Press out as much air as possible and seal. Allow to marinate in fridge for 2-3 hours.

Place fish in a baking dish. The dish should be just slightly larger than the piece(s) of fish. Cover with marinade. Discard the lemon peels. Bake at 425° to desired firmness/opacity. (Our piece was very thick, and took ~40min). Marinade will reduce in oven to a thick glaze. Take care not to let it burn in the pan.

Served with steamed broccoli, this was M's reward dinner for conquering the take-home final from hell.