Orange Spice 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 | 62 |
| pro | trace |
| total fat | 6 g |
| sat. fat | 1 g |
| carb | 2 g |
| fibre | trace |
| chol | 0 mg |
| sodium | 1 mg |
| % RDI: | - |
| iron | 1% |
| vit C | 3% |
-
1/3 cup (75 mL) extra-virgin olive oil
1/4 cup (50 mL) chopped fresh coriander
2 tsp (10 mL) grated orange rind
3 tbsp (50 mL) orange juice
1 tbsp (15 mL) minced gingerroot
1 tbsp (15 mL) liquid honey
1 tsp (5 mL) ground cumin
1/2 tsp (2 mL) dried oregano
1/4 tsp (1 mL) each turmeric and pepper
Pinch cinnamon
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
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