Orange Spice Marinade
Portion size: ¾ cup (175 mL) 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
- ⅓ cup (75 mL) extra-virgin olive oil
- ¼ cup (60 mL) chopped fresh coriander
- 2 tsp (10 mL) grated orange rind
- 3 tbsp (45 mL) orange juice
- 1 tbsp (15 mL) minced gingerroot
- 1 tbsp (15 mL) liquid honey
- 1 tsp (5 mL) ground cumin
- ½ tsp (2 mL) dried oregano
- ¼ tsp (1 mL) turmeric
- ¼ tsp (1 mL) pepper
- 1 Pinch cinnamon
Instructions
- In small bowl, whisk oil, coriander, orange rind and juice, ginger, honey, cumin, oregano, turmeric, pepper and cinnamon.
- Source : Canadian Living Magazine: June 2007