This sweet-sour glaze is great on grilled shrimp, turkey, beef, chicken, and pork, as well as salmon. When grilling, brush glaze on all sides 2 minutes before meat or seafood finishes cooking, then brush on again right after removing from the grill. For roasted salmon, brush fish with glaze before baking.
Source: Everyday Food, June 2010
1/4 cup orange marmalade
1 1/2 teaspoons liquid from chipotle chiles in adobo
1 teaspoon fresh lime juice
In a small bowl, stir together marmalade, chipotle liquid, and lime juice.