alive logo

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




    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.