Orange Spice Marinade
By The Canadian Living Test Kitchen
src : /data/www/vhosts/ncmdev.transcontinentalmedia.com/html/business/
width : 0
height : 0
dst : /data/www/vhosts/ncm-frontends/html/canadianliving.com/
Nutritional Info |
|
Per 1 tbsp 15 mL : about |
- |
|
cal |
6262 cal |
|
pro |
00 pro |
|
total fat |
6 g6g total fat |
|
sat. fat |
1 g1g sat. fat |
|
carb |
2 g2g carb |
|
fibre |
00 fibre |
|
chol |
0 mg0mg chol |
|
sodium |
1 mg1mg sodium |
|
% RDI: |
- |
|
iron |
11 iron |
|
vit C |
33 vit C |
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.
Ingredients
- 1/3 cup extra-virgin olive oil 1/3 1/3cup cupextra-virgin olive oil
- 1/4 cup chopped fresh coriander 1/4 1/4cup cupchopped fresh coriander
- 2 tsp grated orange rind 2 2tsp tspgrated orange rind
- 3 tbsp orange juice 3 3tbsp tbsporange juice
- 1 tbsp minced gingerroot 1 1tbsp tbspminced gingerroot
- 1 tbsp liquid honey 1 1tbsp tbspliquid honey
- 1 tsp ground cumin 1 1tsp tspground cumin
- 1/2 tsp dried oregano 1/2 1/2tsp tspdried oregano
- 1/4 tsp turmeric 1/4 1/4tsp tspturmeric
- 1/4 tsp pepper 1/4 1/4tsp tsppepper
- 1 Pinch cinnamon 1 1Pinch Pinchcinnamon
Preparation
In small bowl, whisk oil, coriander, orange rind and juice, ginger, honey, cumin, oregano, turmeric, pepper and cinnamon.
Source : Canadian Living Magazine: June 2007