Ingredients
1
tablespoon grated lemon peel
1/4
cup lemon juice
2
tablespoons red wine vinegar
2
tablespoons reduced-sodium soy sauce
1
tablespoon olive or vegetable oil
1
clove garlic, finely chopped
1 1/2
lb turkey breast tenderloins
2
medium red onions, finely chopped (1 1/2 cups)
1
medium tomato, finely chopped (3/4 cup)
4
cloves garlic, finely chopped
4
medium green onions, chopped (1/4 cup)
1/4
cup lemon juice
2
tablespoons chopped fresh cilantro
2
tablespoons balsamic vinegar
1
tablespoon olive or vegetable oil
1
teaspoon reduced-sodium soy sauce
1/4
teaspoon ground red pepper (cayenne)
Preparation
In shallow glass or plastic dish or resealable plastic food-storage bag, mix lemon peel, lemon juice, vinegar, soy sauce, oil and garlic. Add turkey; turn to coat with marinade. Cover dish or seal bag. Refrigerate at least 2 hours but no longer than 4 hours, turning once.
Meanwhile, in glass or plastic bowl, mix Red Onion Salsa ingredients. Cover; refrigerate at least 2 hours.
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Remove turkey from marinade; discard marinade. Place turkey in baking dish.
Bake uncovered about 35 minutes, brushing with drippings after 10 minutes, or until juice of turkey is clear when center of thickest part is cut (170°F). Serve with salsa.
