Garlicky Lemon Herb Marinade
For 4 to 6 servings, add about 1-1/2 lb (750 g) boneless skinless chicken breasts or salmon fillets to marinade; cover and refrigerate salmon for 30 minutes, chicken for at least 4 or up to 24 hours.
Servings: 3/4 cup (175 mL)
Ingredients:
| Nutritional Info | |
| Per 1 tbsp 15 mL : about | - |
| cal | 57 |
| pro | trace |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 1 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 1% |
| iron | 1% |
| vit A | 1% |
| vit C | 7% |
| folate | 1% |
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1/3 cup (75 mL) extra-virgin olive oil
1/4 cup (50 mL) chopped fresh parsley
2 tsp (10 mL) grated lemon rind
1/4 cup (50 mL) lemon juice
2 cloves garlic, minced
1 shallot, minced
3/4 tsp (4 mL) each dried oregano, savory and sage
1/4 tsp (1 mL) pepper
1/4 tsp (1 mL) salt (optional)
Preparation:
In small bowl, whisk together oil, parsley, lemon rind and juice, garlic, shallot, oregano, savory, sage, pepper, and salt (if using).
Source
Canadian Living Magazine: June 2007
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