Whole Citrus Vinaigrette

You Will Need


3 lemons
2 small oranges
1 shallot
1 tsp. salt
1/2 tsp. pepper
1 1/2 cups pure olive oil


What to Do


1. Cut off and discard stem ends of 2 lemons and 1 orange. Cut into quarters, cut out core, and deseed. Place in blender.

2. Squeeze juice from remaining lemon and orange; add to blender with shallot, salt, and pepper.

3. Pulse, then blend, fruit until as smooth as possible.

4. With machine running, add olive oil in a thin, steady stream. Vinaigrette will be thick like mayonnaise; if too thick, with machine still on, thin with a little hot water. Taste for seasoning.

5. Cover and refrigerate for up to 3 days. If vinaigrette separates, return it to blender and blend until smooth again.


 

Lemon Lime Grilled Chicken

You Will Need


6 boneless skinless chicken breast halves
1/2 cup packed brown sugar
1/4 cup cider vinegar
3 tablespoons each lemon juice and lime juice
3 tablespoons Dijon mustard
3/4 teaspoon garlic powder
1/4 teaspoon pepper
1/2 teaspoon salt

What to Do


1. Place chicken in a shallow glass dish or resealable plastic bag. Combine remaining ingredients; pour over chicken.

2. Cover or seal bag and refrigerate at least 4 hours or overnight. Drain, discarding marinade.

3. Grill chicken over medium-hot heat, turning once, until juices run clear, about 15 to 18 minutes. 


.

Salmon W/Citrus Salsa

You Will Need


1/2 cup raspberry vinegar
1/4 cup soy sauce
2 tablespoons minced fresh cilantro
2 tablespoons minced fresh ginger root
1 tablespoon olive oil
1/2 teaspoon hot pepper sauce
1/8 teaspoon pepper
4 salmon fillets (6 ounces each)
Nonstick cooking spray

Citrus Salsa
3/4 cup pink grapefruit segments, cut into bite-size pieces
1/2 cup orange segments, cut into bite-size pieces
1 tablespoon raspberry vinegar
1 tablespoon honey
1 teaspoon minced fresh cilantro
1 teaspoon minced fresh ginger root
1/8 teaspoon hot pepper sauce



What to Do



1. In a large resealable plastic bag, combine the first seven ingredients; add salmon. Seal bag and turn to coat; refrigerate for 2 hours.

2. Meanwhile, in a bowl, combine salsa ingredients. Cover and refrigerate until serving.

3. Drain and discard marinade. Coat grill rack with nonstick cooking spray before starting grill.

4. Place salmon, skin side down, on grill.

5. Grill, covered, over medium heat for 15 to 20 minutes or until fish flakes easily with a fork. Serve with the citrus salsa.