Orange is the Star in this Heavenly Meal!

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I receive the most luscious navel oranges and tangerines from my Talley Farms Fresh Harvest CSA boxes. They are super juicy, both sweet & tart, and absolutely scrumptious! Although divine eaten alone, they create sensational recipes when paired with other ingredients. The meal I created to showcase them was with recipes I adapted from Insalata’s Mediterranean Table cookbook (can be found in my Delish-Dish amazon.com aStore link on website) for Winter Greens and Orange Salad and My Columbian Recipes blog for Salmon con Salsa de Mandarina (Salmon with Tangerine Sauce). Two extremely simple recipes that will knock your socks off!

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What makes the salad so sensational is the fresh citrus flavor in both the dressing and the orange segments in the salad. Combined with Talley Farms fresh and colorful baby lettuces, crunchy radishes and buttery avocado slices, this salad is an explosion of flavor in every bite. 

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Add some sliced toasted almonds and a Catalan Vinaigrette made with orange zest and juice, capers, anchovies and chopped parsley, and this salad makes everyday ingredients soar to new heights!

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The salmon dish is quite fast and easy to make. You begin with a quick 20 minute marinade of fresh lime juice, garlic, salt and pepper. While you are pan frying the salmon, you can start cooking the sauce. In about 12 minutes and you are ready to serve simple, clean food that is good enough for a 5-Star restaurant!

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WINTER GREENS AND ORANGE SALAD

Serves 6 (with extra dressing)

Ingredients

Vinaigrette:

  • 1 cup blended oil, equal parts olive, grape seed and sunflower (or any combination you favor)
  • 1/4 cup sherry vinegar
  • 3 Tablespoons grated orange zest
  • 1/4 cup freshly squeezed orange juice
  • 3 Tablespoons capers, drained and chopped
  • 2 Tablespoons chopped anchovies, about 4 whole (I use Spanish white anchovies/Boqeurones)
  • 3 Tablespoons chopped Italian parsley
  • 1 1/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper

Salad:

  • 6 cups assorted baby lettuce, torn into bite size pieces
  • 1 large ripe avocado, sliced or chopped into large chunks
  • 4 large radishes or 6 small, sliced thin
  • 2 oranges peeled and cut into segments
  • 1/4 cup thinly sliced red onion
  • 1/2 cup sliced almonds, toasted
  • 1/4 cup feta cheese, crumbled (optional)

Directions

  1. To make the vinaigrette:  In small bowl, whisk together the Blended oil, sherry vinegar, orange zest, orange juice, capers, anchovies, parsley, salt and pepper. Taste and adjust the seasoning. The dressing can be made ahead and stored in an airtight container in the refrigerator for up to a week.
  2. To make the salad:  In a large bowl, combine the greens and about 1/4 cup of the vinaigrette, adding more as needed to coat the leaves. Arrange on a platter. Using the same bowl toss all of the remaining salad ingredients except the almonds with 3 more tablespoons of the vinaigrette or to taste. Scatter over the dressed greens. In the same bowl, toss the almonds with 1 teaspoon of the vinaigrette and sprinkle them over the salad.  Serve immediately.

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SALMON CON SALSA DE MANDARINA (SALMON WITH TANGERINE SAUCE)

Serves 4

Ingredients

  • 4 salmon fillets
  • Juice of 2 limes
  • 2 garlic cloves, minced
  • Salt and pepper
  • Olive oil

Tangerine sauce

  • 2 tablespoon of butter
  • 1/4 cup grated onion
  • 1 cup of fresh tangerine juice
  • 1 teaspoon of tangerine zest
  • 2 tablespoons of honey
  • 1/2 tablespoon of cornstarch
  • 2 tablespoons of water
  • Salt and pepper

Directions

  1. To cook the salmon: Place the salmon in a glass casserole dish and add the lime juice, garlic cloves, salt and pepper. Turn to coat and let it sit top down for about 20 minutes.
  2. In a large pan over medium-high heat, warm the olive oil. (Make sure the pan is hot before adding the salmon. It should sizzle to get a nice sear) Place the salmon top down in the pan and cook until golden brown underneath, about 2 minutes.  To get an even sear, place a flat lid or press on the fish to adhere the complete surface to the pan.
  3. Turn the salmon over and continue cooking skin side down until golden underneath, about 2 minutes more for medium-rare, or until done to your liking. (Always undercook fish slightly as it will continue to cook once removed from the pan)
  4. Transfer the salmon to a platter, season with salt and cover with aluminum foil.
  5. To make the sauce:
  6. In a small saucepan over medium heat, melt the butter. Add the onion and sauté until the onion is tender, about 3 minutes. Add the tangerine juice, honey and tangerine zest and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the mixture thickens, about 5 minutes.
  7. In a small bowl, stir together the cornstarch and water until the cornstarch dissolves. Whisk a little of the cornstarch mixture into the sauce and simmer until the sauce thickens, adding more as needed 1 to 2 minutes. Use immediately.

(Printable recipes can be found in my recipe index under Salads and Main Entrees)

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