USVI-On-Line

I made a lime cilantro marinade that I plan to use on chicken but it seems way over salted. I did use a low sodium soy but I also added kosher salt but the salt is killing me.
Any way to rectify this?

Can you double the recipe and leave out the salt in the second batch or maybe add some extra lime? Salt's a hard thing to correct. Becky might know...

Salt is almost impossible to "remove" from something. I suggest dumping it and starting over or, as Bev suggests, doubling it.

They say to use an unpeeled potato to de-salt soups/broths; not sure it will work in a marinade.

Give it a shot!

jayseadee wrote:They say to use an unpeeled potato to de-salt soups/broths; not sure it will work in a marinade.

Give it a shot!

I did know that but always thought it had to be with a cooked item.
It's not bad enough to dump. In fact Charlie says it isn't salty but I know he and I have different tolerances for that. I was hoping I could balance it somewhat.

Heloise says to try a pinch of sugar if the dish can take it...

I am the Queen of Marinades at my house and have learned the hard way to NEVER add salt to a marinade that has any kind of soy sauce in it...unfortunately, once you've added it, your best bet other than dumping and starting over is to add something to neutralize the salt....depending on the type of marinade you're making, that could be a fruit juice, oil, sugar, etc. Good luck!

What did you end up doing? So curious. And, if you like the marinade, please post...I've recently decided I don't hate cilantro anymore. I used to.

I've done nothing yet. Just letting it sit for now as I plan to use it later in the week.
My blender has a small food processor attached so
I used that. Loaded it up with cilantro, ginger, garlic, lime juice from 2 limes, some lime peel, 2 serrano chilis, some soy which was maybe 1/4 cup, and some pineapple rum. Gave it a whirl and then added EVOO until I got what I wanted.
Oh and salt .. did I mention salt?