JAS_OH1
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I was trying to create a salad dressing, and after tasting it repeatedly and adding more of this and a touch of that, I ultimately decided it was a good marinade for the salmon filets we were having for dinner. It would have been a little heavy for a salad dressing, and with a few tweaks I might be able to get that right in time. But it was a happy mishap that ultimately turned my turmeric-disliking husband into "This is possibly the best salmon I have ever eaten in my life", so I would say a success overall. I think it would be good with other types of fish, chicken, and probably pork as well (not too sure about beef). I also think tahini or cashew butter would be a good substitution for the almond butter.
Turmeric and Almond Butter Marinade
Marinade yields approximately 2 cups, enough for about 4 pounds of fish or meat (my salmon filet weighed approximately 1.25 lbs). I stored the remainder in an airtight container and will use it for chicken over the next few days or freeze it. The marinade recipe could easily be cut in 1/2 or even 1/4s.
Marinade ingredients:
1/4 cup almond butter
3 tbsp extra virgin olive oil
2 tbsp apple cider vinegar (I used Bragg's)
3 tbsp rice vinegar
2 tbsp honey
1/4 tsp ground ginger
2 tsp ground turmeric
4 cloves of roasted garlic
1/4 tsp ground black pepper
1/2 tsp sea salt or other good salt (I used pink Himalayan)
3 tsp sesame seeds
Add the almond butter, olive oil, vinegar, and roasted garlic cloves to the food processor or blender and pulse until smooth. Add other ingredients and pulse until thoroughly mixed.
Pour marinade into a container with a tight fitting lid to store in refrigerator.
When ready to use, coat the meat of choice thoroughly on both sides in shallow dish.
Place in the refrigerator for at least two hours before cooking. Store any leftover marinade for up to 5 days in the refrigerator.
Turmeric and Almond Butter Marinade
Marinade yields approximately 2 cups, enough for about 4 pounds of fish or meat (my salmon filet weighed approximately 1.25 lbs). I stored the remainder in an airtight container and will use it for chicken over the next few days or freeze it. The marinade recipe could easily be cut in 1/2 or even 1/4s.
Marinade ingredients:
1/4 cup almond butter
3 tbsp extra virgin olive oil
2 tbsp apple cider vinegar (I used Bragg's)
3 tbsp rice vinegar
2 tbsp honey
1/4 tsp ground ginger
2 tsp ground turmeric
4 cloves of roasted garlic
1/4 tsp ground black pepper
1/2 tsp sea salt or other good salt (I used pink Himalayan)
3 tsp sesame seeds
Add the almond butter, olive oil, vinegar, and roasted garlic cloves to the food processor or blender and pulse until smooth. Add other ingredients and pulse until thoroughly mixed.
Pour marinade into a container with a tight fitting lid to store in refrigerator.
When ready to use, coat the meat of choice thoroughly on both sides in shallow dish.
Place in the refrigerator for at least two hours before cooking. Store any leftover marinade for up to 5 days in the refrigerator.
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