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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
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    LARGE SEEDLESS NAVEL ORANGES OR RED GRAPEFRUITS

    LARGE SEEDLESS NAVEL ORANGES OR RED GRAPEFRUITS

    $1.79 /lb

    PRODUCT OF SOUTH AFRICA GALA APPLES PRODUCT OF ONTARIO CANADA EXTRA FANCY GRADE OR PRODUCT OF CHILE EXTRA FANCY GRADE 3.95/kg


  • 1/4 cup
    (60 ml)
    grapefruit juice
  • 3 tablespoon
    (45 ml)
    Irresistibles lemon flavoured virgin olive oil
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    SAVE $3.00
    BERTOLLI OLIVE OIL

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    $7.99 ea.

    750 ml - 1 L SELECTED VARIETIES


  • 2 tablespoon
    (30 ml)
    Irresistibles apple cider vinegar
  • To taste
    salt and pepper

  • For the cooking on the BBQ
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    PUMPKINS AND GOURDS VARNISHED BAG

    PUMPKINS AND GOURDS VARNISHED BAG

    2 for $10.00

    ASSORTED COLOURS AND VARIETIES OR $5.99 ea.


  • 2
    orange cut into slices of .20 po (1/2 cm)
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    SELECTION BAKING POWDER

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    $3.99 ea.

    450 g OR CLUB HOUSE VANILLA EXTRACT 43 ml OR SMUCKER'S SUNDAE SYRUP SELECTED SIZES, SELECTED VARIETIES


  • 2
    salmon fillet of about 200g each
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    FRESH ATLANTIC SALMON WITH ASPARAGUS & GARLIC BUTTER

    FRESH ATLANTIC SALMON WITH ASPARAGUS & GARLIC BUTTER

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    2.65/100 g


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    FROZEN, 200 g


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    FAMILY PACK, MIN 900 g, 9.99/lb, 2.21/100 g COOKED SHRIMP 41/50 SIZE, FROZEN, 500 g COOKED CANADIAN LOBSTER FROZEN, 375 g, 9.99 EA.


    FRESH ATLANTIC SALMON PINWHEELS

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    170 G SELECTED VARIETIES


    FRESH ATLANTIC SALMON TOURNEDOS

    FRESH ATLANTIC SALMON TOURNEDOS

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    2.65/100 g SELECTED VARIETIES



  • For the salad
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    PUMPKINS AND GOURDS VARNISHED BAG

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    2 for $10.00

    ASSORTED COLOURS AND VARIETIES OR $5.99 ea.


  • 1
    orange peeled dans sliced
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    Flyer Deal  (1)
    SELECTION BAKING POWDER

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    $3.99 ea.

    450 g OR CLUB HOUSE VANILLA EXTRACT 43 ml OR SMUCKER'S SUNDAE SYRUP SELECTED SIZES, SELECTED VARIETIES


  • 1
    grapefruit peeled and sliced
  • 2 cups
    (250 ml)
    lamb's lettuce
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    CARROT OR YELLOW ONIONS

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    2 lb PRODUCT OF ONTARIO, CANADA NO. 1 GRADE DOLE COLOURFUL COLESLAW OR GARDEN SALAD 340 - 397 g PRODUCT OF U.S.A.


    ATTITUDE SALADS

    ATTITUDE SALADS

    $3.49 ea.

    128 - 142 g PRODUCT OF CANADA SELECTED VARIETIES


    ORGANIC ROMAINE HEARTS

    ORGANIC ROMAINE HEARTS

    $4.99 ea.

    3 PK, PRODUCT OF U.S.A.


    ASSORTED COLOUR SWEET PEPPERS

    ASSORTED COLOUR SWEET PEPPERS

    $3.99 ea.

    3 PK PRODUCT OF ONTARIO ROMAINE HEARTS 3 PK PRODUCT OF U.S.A.


  • 4 tablespoon
    (60 ml)
    toasted pistachios
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    200 - 225 g, SELECTED VARIETIES


  • 2 tablespoon
    (30 ml)
    pomegranate seeds
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    2 for $5.00

    PRODUCT OF U.S.A. QUINCES PRODUCT OF U.S.A.


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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