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
  1. In small bowl, whisk oil, coriander, orange rind and juice, ginger, honey, cumin, oregano, turmeric, pepper and cinnamon.
  2. Source : Canadian Living Magazine: June 2007
Recipe by Grant Family Reunion at https://grantreunion.ca/2013/02/12/orange-spice-marinade/