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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

Rate this recipe
2 Votes
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
  • 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
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

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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