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Citrus Salad


    Citrus Salad

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


    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

    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


    Citrus Salad




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    B12-rich mussels are a very good and economical source of protein and iron. Steamed mussels are a classic way to enjoy seafood—and so is this rich, aromatic broth of tomato, fennel, and saffron. Be sure to allow saffron to fully infuse to get the full flavour benefit, and finish off the dish with the fragrant fennel fronds. Sustainability status Farmed mussels are considered highly sustainable due to their low impacts on the environment. They are easy to harvest, require no fertilizer or fresh water, and don’t need to be fed externally, as they get all their nutritional requirements from their marine environment. Mussel prep Selection: Look for mussels with shiny, tightly closed shells that smell of the sea. If shells are slightly open, give them a tap. Live mussels will close immediately. Storage: Keep mussels in the fridge in a shallow pan laid on top of ice. Keep them out of water and cover with a damp cloth. Ideally, consume on the day you buy them, but within two days. They need to breathe, so never keep them in a sealed plastic bag. Cleanup: In addition to being sustainable, farmed mussels tend to require less cleaning than wild mussels. Most of the fibrous “beards” that mussels use to grip solid surfaces will have been removed before sale. But if a few remain, they’re easily dispatched: grasp the beard with your thumb and forefinger and pull it toward the hinge of the mussel and give it a tug. Afterward, give mussels a quick rinse and scrub away any areas of mud or seaweed, which, with farmed mussels, will require minimal work.