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Citrus Salmon https://www.metro.ca/userfiles/image/recipes/saumon-agrumes-11095.jpg PT05M PT10M PT15M
Preheat the BBQ on high.In a small pot, combine the ingredients for the marinade. Bring the sauce to a boil directly on the BBQ.Place the slices of orange on the BBQ. Add the salmon fillets on top of the oranges.Brush some of the citrus sauce onto the salmon fillets.Close the lid of the BBQ and cook for 10 minutes. Brush on some of the sauce a few times.Remove the salmon from the BBQ and throw out the orange slices.Place the lamb’s lettuce, grapefruit and orange slices on the plate. Place the salmon in the middle of the plate. Top with the pistachios and pomegranate seeds.Pour the reduced sauce on top.Source: Max L'Affamé
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For the sauce 3/4 cup (180 ml) orange marmelade 1/4 cup (60 ml) grapefruit juice 3 tablespoon (45 ml) Irresistibles lemon flavoured virgin olive oil 2 tablespoon (30 ml) Irresistibles apple cider vinegar To taste salt and pepper For the cooking on the BBQ 2 orange cut into slices of .20 po (1/2 cm) 2 salmon fillet of about 200g each For the salad 1 orange peeled dans sliced 1 grapefruit peeled and sliced 2 cups (250 ml) lamb's lettuce 4 tablespoon (60 ml) toasted pistachios 2 tablespoon (30 ml) pomegranate seeds
Citrus Salmon

Citrus Salmon

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2
Main course
0:05
Preparation
0:10
COOKING
0:15
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • For the sauce
  • 3/4 cup
    (180 ml)
    orange marmelade
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    LARGE SEEDLESS NAVEL ORANGES

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    $1.69 /lb

    PRODUCT OF U.S.A. LARGE RED GRAPEFRUITS PRODUCT OF U.S.A. 3.73/kg


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  • 1/4 cup
    (60 ml)
    grapefruit juice
  • 3 tablespoon
    (45 ml)
    Irresistibles lemon flavoured virgin olive oil
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    GALLO OLIVE OIL

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    1 L SELECTED VARIETIES


  • 2 tablespoon
    (30 ml)
    Irresistibles apple cider vinegar
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    UNICO BALSAMIC VINEGAR

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    500 ml SELECTED VARIETIES


  • To taste
    salt and pepper

  • For the cooking on the BBQ
  • 2
    orange cut into slices of .20 po (1/2 cm)
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    LARGE SEEDLESS NAVEL ORANGES

    LARGE SEEDLESS NAVEL ORANGES

    $1.69 /lb

    PRODUCT OF U.S.A. LARGE RED GRAPEFRUITS PRODUCT OF U.S.A. 3.73/kg


    ORGANIC NAVEL ORANGES

    ORGANIC NAVEL ORANGES

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    2 lb PRODUCT OF U.S.A.


    BLOOD ORANGES

    BLOOD ORANGES

    $3.99 ea.

    2 lb PRODUCT OF U.S.A. MEYER LEMONS 454 g PRODUCT OF U.S.A.


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    TANGERINES | CARA CARA ORANGES

    $4.99 ea.

    3 lb PRODUCT OF U.S.A. | 3 lb PRODUCT OF U.S.A.


  • 2
    salmon fillet of about 200g each
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  • For the salad
  • 1
    orange peeled dans sliced
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    LARGE SEEDLESS NAVEL ORANGES

    LARGE SEEDLESS NAVEL ORANGES

    $1.69 /lb

    PRODUCT OF U.S.A. LARGE RED GRAPEFRUITS PRODUCT OF U.S.A. 3.73/kg


    ORGANIC NAVEL ORANGES

    ORGANIC NAVEL ORANGES

    $5.99 ea.

    2 lb PRODUCT OF U.S.A.


    BLOOD ORANGES

    BLOOD ORANGES

    $3.99 ea.

    2 lb PRODUCT OF U.S.A. MEYER LEMONS 454 g PRODUCT OF U.S.A.


    TANGERINES | CARA CARA ORANGES

    TANGERINES | CARA CARA ORANGES

    $4.99 ea.

    3 lb PRODUCT OF U.S.A. | 3 lb PRODUCT OF U.S.A.


  • 1
    grapefruit peeled and sliced
  • 2 cups
    (250 ml)
    lamb's lettuce
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    PRODUCT OF U.S.A. 6.59/kg


  • 4 tablespoon
    (60 ml)
    toasted pistachios
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    IRRESISTIBLES SALTED ROASTED PISTACHIOS

    IRRESISTIBLES SALTED ROASTED PISTACHIOS

    $4.99 ea.

    200 g


  • 2 tablespoon
    (30 ml)
    pomegranate seeds
Imprimer ma sélection

Preparation

Preheat the BBQ on high.

In a small pot, combine the ingredients for the marinade. Bring the sauce to a boil directly on the BBQ.

Place the slices of orange on the BBQ. Add the salmon fillets on top of the oranges.

Brush some of the citrus sauce onto the salmon fillets.

Close the lid of the BBQ and cook for 10 minutes. Brush on some of the sauce a few times.

Remove the salmon from the BBQ and throw out the orange slices.

Place the lamb’s lettuce, grapefruit and orange slices on the plate. Place the salmon in the middle of the plate. Top with the pistachios and pomegranate seeds.

Pour the reduced sauce on top.

Source: Max L'Affamé

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