Orange and Soy Marinade
This versatile marinade is perfect for adding a zesty and savoury twist to meats, seafood, and vegetables, enhancing their natural flavours, quick, easy, healthy and supremely delicious.
Prep time: 15 minutes
Cooking time: 0
Serves: 2
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2 tbsp soy sauce1 red chilli (finely sliced and deseeded)15g piece of ginger (peeled and cut into matchsticks)2 spring onions finely sliced1 orange juiced½ tbsp honey½ tbsp Folláin No Peel MarmaladeTo serve Sticky rice, Pak Choi, Salmon fillets, Cauliflower steak
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- Combine and mix sauce ingredients; soy sauce, chilli, ginger, spring onions, marmalade and honey in a bowl.
- Recipe Suggestions: marinate the salmon and cauliflower separately for at least 30 minutes
-
For the salmon: place it on a sheet of parchment paper, draping it with thinly sliced vegetables like mixed peppers, pak choi and courgette, then fold the parchment into a pouch and bake until cooked through.
This method locks in moisture and flavour, resulting in a tender, flaky fish. - For the veggies: grill the marinated cauliflower steaks until they develop a slightly crispy exterior, pairing them with similar julienned vegetables for a textural contrast.
- You can serve both options over a bed of fluffy, boiled white rice and with fresh herbs and chilli for extra heat!
Ingredients
- 2 tbsp soy sauce
- 1 red chilli (finely sliced and deseeded)
- 15g piece of ginger (peeled and cut into matchsticks)
- 2 spring onions finely sliced
- 1 orange juiced
- ½ tbsp honey
- ½ tbsp Folláin No Peel Marmalade
- To serve Sticky rice, Pak Choi, Salmon fillets, Cauliflower steak
Method
- Combine and mix sauce ingredients; soy sauce, chilli, ginger, spring onions, marmalade and honey in a bowl.
- Recipe Suggestions: marinate the salmon and cauliflower separately for at least 30 minutes
-
For the salmon: place it on a sheet of parchment paper, draping it with thinly sliced vegetables like mixed peppers, pak choi and courgette, then fold the parchment into a pouch and bake until cooked through.
This method locks in moisture and flavour, resulting in a tender, flaky fish. - For the veggies: grill the marinated cauliflower steaks until they develop a slightly crispy exterior, pairing them with similar julienned vegetables for a textural contrast.
- You can serve both options over a bed of fluffy, boiled white rice and with fresh herbs and chilli for extra heat!
