Sunkist Growers, Inc.
1 small salmon ;llet with skin, about 2-2½ pounds
1 Sunkist navel orange, thinly sliced
1 Sunkist lemon, thinly sliced
3 tablespoons extra-virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon local honey
1 Sunkist lemon, zested
2 tablespoons chopped minced fresh dill
2 tablespoons chopped fresh parsley
2 tablespoons thinly sliced fresh chives
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
Preheat oven to 250 F. Cut 2 pieces of heavy-duty foil to ;t a
baking sheet. Stack the foil shiny side down. Spray generously
with cooking spray.
Pat ;sh dry with paper towels. Place ;sh skin side down in center
of baking sheet. If necessary, tuck the tail under ;sh.
In a small bowl, mix together marinade ingredients. Spoon the
marinade over the salmon, coating well. Lay citrus slices over top
of the salmon, overlapping in a scale-like pattern. Bake salmon for
40-45 minutes, depending upon desired doneness and the thickness of your salmon (internal temperature should reach 145 F).
Makes 6-8 servings.
Sunkist Growers, Inc
Start your day with this hearty oatmeal
featuring the comforting taste of maple
syrup balanced with bright, tangy Sunkist
Cara Cara orange. Top with zest for
an additional burst of seasonal
1½ cups freshly squeezed Sunkist Cara Cara navel
1½ cups water
2 cups milk
½ cup maple syrup
½ teaspoon ground cinnamon
¼ teaspoon salt
1½ cups steel-cut oats
Orange zest, optional
In a large mixing bowl, whisk together orange juice,
water, milk, maple syrup, cinnamon and salt.
Generously spray inside of a 3- to 4-quart slow cooker
with nonstick cooking spray. Add oats and then pour
in liquid mixture; stir.
Set slow cooker to low heat and cook 7 to 8 hours.
Garnish with orange zest, if desired. Makes 6 servings.