Welcome to So Think You Can Squeeze? Citrus Season 2!
the next three weeks YOU get to be the one in the judge’s seat as you
decide which of our two aspiring citrus chefs has done the best job
with three fabulous recipes featuring Florida Citrus products.
Your job is simple: check in each week and read both Gav’s and Jen’s
recipe reviews, compare the pictures, and then vote by telling us what
you think! We will be giving away one KitchenAid stand mixer (!!!!!)
each week for three weeks! (That’s THREE, if you are counting at home!)
Your comment below is your entry to win this week’s amazing prize!
Click here for contest Rules and Regulations.
are then used to coat the spring greens completing the dish. Perfect for a luncheon or light dinner.
Makes 4 servings.
2 Florida Ruby Red grapefruits, about 1 kg/2 lbs
25 mL (2 tbsp) unseasoned rice vinegar
15 mL (1 tbsp) minced fresh ginger
10 mL (2 tsp) liquid honey
5 mL (1 tsp) sesame oil
4 salmon portions, skinned, about 142 g/5 oz each
2 green onions, thinly sliced
2 L (8 cups) mixed greens
1. Cut both ends off grapefruits using a serrated knife. Using sawing motion, cut skin and white pith off
and discard. Cut grapefruit between membranes into segments into a large bowl; set aside. Squeeze
remaining grapefruit membrane juices into another small bowl. Whisk in rice vinegar, ginger, honey and
2. Heat large nonstick skillet over medium high heat and place salmon portions in and cook for 2
minutes. Pour in grapefruit juice mixture over salmon and sprinkle with green onions. Bring to a simmer,
cover and cook for about 10 minutes or until fish flakes easily when tested. Remove salmon to plates,
reserving pan juices.
3. Add spring greens to grapefruit segments and toss gently to combine.
4. Pour pan juices over top and toss to coat. Divide among 4 plates with salmon and serve.
Nutritional Information per serving:
Total fat: 16g
Saturated fat: 3g
See what our Chef #1, JEN of Trend Watch, had to say:
Yum! This is my kind of meal. We are huge, huge fans of salmon at our place. The
recipe was very easy to follow and it created a very elegant looking meal. The mild
flavours of the grapefruit, ginger and rice vinegar really allowed the salmon to shine (for
optimal flavour, I would suggest buying very fresh salmon).
I loved the idea of using the pan juices for the salad dressing and the Florida Ruby Red
grapefruit made the meal taste so fresh and healthy. This is definitely one I will keep in
my back pocket for when I want to impress guests!
See what our Chef #2, GAV of Chef Dad, had to say:
There are five members of our family and four of us are huge salmon eaters. Usually,
we are all about just simply grilling it. Sometimes, my fish eaters can be a little finicky
about how their salmon is made and what spices are used etc. so we tend to stick with
the plainer variety. But I was excited to test drive a different kind of salmon on the kids.
There were slightly less excited, but once they gave in and tried it they enjoyed it so
much they all had seconds!
This salmon recipe does such a great job of taking some basic ingredients and flavours,
and allowing them to subtly intertwine to create a savoury dish. The salmon is pan fried
and simmers in grapefruit juice and green onions. Served atop spring greens tossed
with grapefruit segments and the pan drippings, this citrus-y treat was devoured by my
kids as quickly as I served it up.
Department of Citrus. Click here for