Citrus Salad

Just like a good sorbet, this salad prepares the palate for nearly any entrée to follow.

Salad
1 orange
1 grapefruit
6 cups (1.5 L) mixed greens
10 thin slices Parmesan cheese
1/4 cup (60 mL) crushed walnuts
Salt and freshly ground pepper
2 Tbsp (30 mL) chopped chives

Dressing
Juice of 1 lemon
Juice of 1 lime
1 Tbsp (15 mL) extra-virgin olive oil
1 clove garlic, minced
1/4 tsp (1 mL) salt
1 Tbsp (15 mL) marmalade

To prepare salad, cut ends off orange and grapefruit and then remove skin in strips, working all the way around fruit from top to bottom. Cut along side of membrane to remove sections of citrus fruit. Arrange mixed greens on plate and top with grapefruit and orange sections and Parmesan cheese. Sprinkle with crushed walnuts.

To prepare dressing, combine lemon and lime juices with olive oil in small jar. Add garlic, salt, and marmalade and cover with lid. Shake vigorously to combine. Pour dressing over salad and season to taste. Garnish with chives. Serves 4.

Broiled Citrus Salmon
Fish and citrus go hand in hand. Rather than squeezing lemon onto your salmon at the table, try this fresh new way of incorporating citrus zest. 1

/3 cup (80 mL) honey
1/3 cup (80 mL) orange juice
1/4 cup (60 mL) lemon juice
1/2 tsp (2 mL) salt
Pinch freshly ground pepper
3 cloves garlic, minced
3 Tbsp (45 mL) extra-virgin olive oil
4 - 4 oz (120 g) salmon steaks

Preheat oven to 375 F (190 C). Combine honey, orange and lemon juices, salt, pepper, garlic, and oil in resealable plastic bag. Add salmon, seal bag, and let marinate in refrigerator for 2 to 3 hours.

Remove salmon from marinade, reserving marinade. Place salmon on ungreased foil-lined pan (salmon skin will stick to pan, easing separation once cooked). Cover salmon tightly with another sheet of foil. Bake 20 minutes or until thoroughly cooked.

Bring reserved marinade to boil in small saucepan for 3 or 4 minutes until reduced. Drizzle sauce over salmon and serve. Serves 4.

Source: "Squeeze some sunshine," from alive #316, February 2009