Lemon Mint Herb Marinade Food

SALMON WITH LEMON-HERB MARINADE

Steps:

• Wipe salmon fillet dry with paper towels. Combine remaining ingredients (except lemon wedges and rosemary sprigs) in small bowl and mix well. Pour mixture over salmon, making sure it is coated on both sides. Marinate for at least an hour before cooking.
• Preheat broiler or grill. Cook salmon, turning once - five to six minutes each side for medium rare.
• Place salmon on serving platter and garnish with lemon wedges and sprigs of rosemary.

CHICKEN WITH A LEMON HERB SAUCE

Steps:

• For the Chicken: Preheat an oven to 450 degrees F.
• Heat a large ovenproof skillet over medium-high heat. Add the olive oil and swirl to coat the skillet. Season the chicken breast with salt and pepper on the smooth side of each breast. Place in the skillet seasoned side down and cook without disturbing until brown and crisp, about 3 to 4 minutes. Season the top side of the chicken and flip. Cook 1 minute over the burner; then transfer the skillet to the oven until chicken registers 165 degrees F on an instant-read thermometer, about 6 to 8 minutes more. Place on a cutting board and let rest for 5 minutes before slicing.
• For the sauce: smash the garlic clove, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Transfer to a blender with the parsley, mint, pepper, lemon zest, and juice. Pulse until coarsely chopped and then slowly drizzle in the olive oil. Pour into a small bowl and adjust seasoning. Deglaze pan with the sauce, if desired, and serve with the chicken.

LEMON HERB MARINADE

Steps:

• In shallow glass dish or resealable food-storage plastic bag, mix all ingredients. Add about 1 lb meat; cover dish or seal bag, and refrigerate at least 20 minutes but no longer than 24 hours, depending on type of meat.
• Remove meat from marinade; discard marinade. Cook meat as desired.

SALMON WITH LEMON HERB MARINADE

Steps:

• Heat the oven to 375 degrees Fahrenheit
• Make the marinade. Mix together all of the ingredients in a glass measuring cup or bowl and whisk to combine.
• Pour the marinade into a shallow baking dish or zip top bag. Place the fish in the container and marinade for at least an hour. Turn the fish at least once during the marinating process.
• Bake the salmon in the oven for 15-20 minutes, depending on the thickness of the salmon.

LEMON-MINT HERB MARINADE

Steps:

• Combine all ingredients and stir well.
• Put meat into a zipper plastic bag and pour marinade over. Seal and place in refrigerator for desired marinating time.
• I usually pour marinade from meat into a small saucepan and bring to a boil. Use as a sauce for meat after it has been grilled.

EASY LEMON AND HERB CHICKEN MARINADE

Steps:

• In a large pitcher, mix together the oil and lemon juice.
• Add the garlic, basil, chives, salt, pepper and paprika.
• Whisk well.
• Pour over chicken pieces and marinate for at least a half an hour, preferably at least two hours or up to 12 hours before cooking.
• Remove the chicken pieces from the marinade.
• You can use the remaining marinade to brush on the chicken before cooking but you should discard any that is left after that point for food safety reasons.
• Bake, broil or grill until the chicken is completely cooked with no pink remaining inside. (Internal temperature of the meat should be 165°F.)
• Serve hot or cool quickly and refrigerate for later use.

CHICKEN WITH LEMON, CUMIN, AND MINT

Steps:

• 1. Stir together the zest, lemon juice, lemon oil, 1 tablespoon of the mint, half the garlic, the paprika, cumin, salt, and pepper with a fork, in a large bowl. Add the chicken and turn to coat. Let stand at room temperature for 30 minutes, turning occasionally.
• 2. Preheat the broiler. Place the chicken on the broiler pan and broil 4 to 5 inches from the heat, turning once, for about 5 minutes on each side, or until golden brown and just cooked through.
• 3. Transfer the chicken to a platter, garnish with the lemon wedges, sprinkle with the remaining 1 tablespoon mint and garlic, and serve.
• To make 1 cup lemon oil, put a cup of extra virgin olive oil, olive oil, grapeseed oil, or vegetable oil in a jar with 3 tablespoons of finely grated lemon zest. Cover tightly and refrigerate for at least 3 weeks, shaking occasionally. Pour through a strainer and transfer to a jar. Discard the zest and refrigerate the oil.

MUSTARD AND HERB MARINADE

Steps:

• Combine all in a bowl and mix well.
• Use to marinate beef or lamb.