Best Orange Mustard Glaze Recipes

GRILLED SALMON WITH GINGER-ORANGE MUSTARD GLAZE

Steps:

• Combine first 6 ingredients in a large zip-top plastic bag.
• Add salmon to bag; seal and marinate in the refrigerator 30 minutes.
• Remove salmon from bag, reserving marinade. Prepare grill or broiler by spraying with nonstick cooking spray.
• Cook 6 minutes each side or until fish flakes easily when tested with a fork; basting frequently with reserved marinade. Place remaining marinade in a saucepan; bring to a boil.
• Serve with salmon; garnish with green onion fans.

TURKEY BURGERS WITH ORANGE MUSTARD GLAZE

Steps:

• Prep the burgers: Combine the salt, paprika, pepper and granulated garlic in a small bowl. Form 6 turkey patties and sprinkle on both sides with the seasoning mixture.
• Make the glaze: Heat the vegetable oil in a medium skillet over medium-high heat. Add the onion, garlic and jalapenos and saute until the onion is translucent, about 10 minutes. Add the marmalade, mustard, black pepper and chili powder and cook about 2 minutes, until fully combined. Reserve until ready to use.
• Preheat a grill to high. Grill the patties until nice markings are shown, about 5 minutes per side, then reduce the flame to medium and cook until well done, 12 more minutes, flipping after 5 minutes. At the same time, toast the buns on the grill.
• Serve the burgers on the buns; top with the glaze, lettuce, tomato and red onion. Serve with pickles.

BROILED SALMON WITH ORANGE-MUSTARD GLAZE

Steps:

• Set oven control to broil. Spray broiler pan rack with cooking spray. Place salmon, skin side down, on rack in broiler pan. Broil with tops 4 inches from heat 10 to 15 minutes or until fish flakes easily with fork.
• Meanwhile, in small bowl, mix remaining ingredients. Spread on salmon during last 5 minutes of broiling.

TOASTED SPICE SALMON BURGERS WITH ORANGE-APRICOT GLAZE AND CURRIED MUSTARD MAYO

Steps:

• Prepare gas or charcoal grill to medium-high heat for direct-heat cooking.
• Toast coriander and cumin seeds in a small saute pan over medium heat for 2 minutes or until fragrant and lightly browned. Remove from pan, cool and grind.
• Place ground spices in a large bowl; add cilantro, scallions, egg, kosher salt and 1/2 teaspoon pepper; mix well. Gently but thoroughly mix in salmon and panko. Shape mixture into 6 (3/4-inch thick) patties and refrigerate until ready to grill.
• Curried Mustard Mayo: Heat canola oil in a very small nonstick saucepan over medium heat. Add ginger and garlic and saute for 2 minutes. Stir in curry powder and continue to saute for 1 minute. Remove mixture to a mini food processor; reserve pan. Add mayonnaise and mustard to processor and puree. Remove to a small bowl, stir in cilantro and season, to taste, with sea salt and pepper. Refrigerate until needed.
• Orange-Apricot Glaze: Place preserves, butter, orange juice concentrate and cayenne in reserved saucepan and cook over medium heat, stirring, until preserves and butter have melted. Boil glaze for 2 minutes. Remove from heat and set aside.
• Oil grill grates canola oil. Grill burgers over direct heat for 3 minutes, covered if using a gas grill. Gently flip burgers and grill for 3 minutes. Brush burgers with half of the glaze; flip and cook for 1 minute. Brush with remaining glaze; flip and cook for 1 additional minute or until burgers are cooked through. Remove. Spray cut sides of buns lightly with cooking spray and grill cut sides down, along outer edges of grill, until lightly toasted, about 1 minute.
• Spread cut side of bottom buns with half of mayo mixture; top with half of the watercress leaves, a burger, remaining mayo, remaining watercress and tops of buns. Garnish platter or dinner plates with cilantro and watercress sprigs, as desired.

CHICKEN DRUMS WITH MUSTARD ORANGE HOISIN GLAZE

Steps:

• 1. Mix the ingredients together for the glaze. Add the chicken and let it marinate for at least and hour to 8 hours.
• 2. Spray a grill or baking pan with cooking spray. Remove the chicken from the glaze and grill or bake brushing with the glaze ever so often.
• 3. Takes about 25 to cook the chicken.

BAKED HAM WITH ORANGE-MUSTARD GLAZE

Steps:

• Heat oven to 325 degrees.
• Place ham, fat side up, in roasting or on rack in shallow roasting pan.
• Pour water into pan.
• Bake for 1 hour.
• Remove ham from oven.
• add sherry to roasting pan, If necessary trim fat from ham.
• Score Ham diagonally at one inch intervals, cutting about 1/4 inch deep; score in opposite direction to from diamonds.
• Insert meat thermometer so bulb reaches thickest part of ham but does not rest in fat or on bone.
• In a small bowl, combine marmalade and mustards; mix well.
• Brush half of marmalade mixture over ham; baste with pan juices.
• Return to oven; bake 1 to 1 1/2 hours or until meat thermometer registers 140 degrees.
• ,basting frequently with pan juices and brushing with remaining marmalade mixture.
• Let ham stand in roasting pan for 15 minutes before slicing, basting frequently with pan juices.
• Serve, enjoy.

ORANGE-MUSTARD GLAZE

Steps:

• In a small bowl, stir together marmalade and mustard.

BAKED HAM WITH ORANGE-MUSTARD GLAZE

Steps:

• 1. Heat oven to 325°F. Place ham, fat side up, in disposable foil roasting pan on cookie sheet or on rack in shallow roasting pan. Pour water into pan. Bake at 325°F. for 1 hour.2. Remove ham from oven. Add sherry to roasting pan. If necessary, trim fat from ham. Score ham diagonally at 1-inch intervals, cutting about 1/4 inch deep score in opposite direction to form diamond shapes. Insert meat thermometer so bulb reaches center of thickest part of ham, but does not rest in fat or on bone.3. In small bowl, combine marmalade and mustards mix well. Brush half of marmalade mixture over ham baste with pan juices. Return to oven bake 1 to 1 1/2 hours or until meat thermometer registers 140°F., basting frequently with pan juices and brushing with remaining marmalade mixture.4. Let ham stand in roasting pan for 15 minutes before slicing, basting frequently with pan juices.Nutrition Information Per Serving: Serving Size: 1/16 of Recipe * Calories: 200 * Calories from Fat: 60 * % Daily Value: Total Fat: 7 g 11% * Saturated Fat: 2 g 10% * Cholesterol: 70 mg 23% * Sodium: 1770 mg 74% * Total Carbohydrate: 3 g 1% * Dietary Fiber: 0 g 0% * Sugars: 2 g * Protein: 32 g * Vitamin A: 0% * Vitamin C: 0% * Calcium: 0% * Iron: 6% * Dietary Exchanges: 4 Lean Meat

TIOLI'S CRAZEE BURGER - TURKEY BURGER WITH ORANGE MUSTARD GLAZE

Steps:

• Form turkey patties approximately 8 ounces each and season on both sides with the seasoning mixture.
• Heat vegetable oil in frying pan, saute onions, garlic and jalapenos until translucent. Add orange marmalade mustard powder, white pepper, chili powder and cook for approximately 2 minutes.
• Grill turkey patties first on very high heat until nice markings are shown, and then reduce flame to approximately medium. Cook patties until well done (165 degrees F) but not overly done. At the same time, grill hamburger buns on both sides.
• Serve hamburger as open-faced patty with glaze on one side and garnishes on the other.
• (Guten appetit)

BROILED SALMON WITH ORANGE-MUSTARD GLAZE

Steps:

• Set oven control to broil. Spray broiler pan rack with cooking spray. Place salmon, skin side down, on rack in broiler pan. Broil with tops 4 inches from heat 10 to 15 minutes or until fish flakes easily with fork.
• Meanwhile, in small bowl, mix remaining ingredients. Spread on salmon during last 5 minutes of broiling.

TIOLI'S CRAZEE BURGER - TURKEY BURGER WITH ORANGE MUSTARD GLAZE

Steps:

• Form turkey patties approximately 8 ounces each and season on both sides with the seasoning mixture.
• Heat vegetable oil in frying pan, saute onions, garlic and jalapenos until translucent. Add orange marmalade mustard powder, white pepper, chili powder and cook for approximately 2 minutes.
• Grill turkey patties first on very high heat until nice markings are shown, and then reduce flame to approximately medium. Cook patties until well done (165 degrees F) but not overly done. At the same time, grill hamburger buns on both sides.
• Serve hamburger as open-faced patty with glaze on one side and garnishes on the other.
• (Guten appetit)
• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.