Recipe: Citrusy Spinach & Sirloin Salad

Cool, fresh salads make great summer meals, and this one pairs juicy sirloin steak with citrus, ginger, and spinach for a fresh, zesty, and satisfying lunch or light supper.

Citrus Embellished Spinach And Sirloin Salad
(Serves 4.)

Ingredients:

1 lb. top sirloin steak
salt and pepper to season
2 Tbsp cooking oil
1 tsp salt
1 tsp pepper
1 grapefruit
1 orange
1 Tbsp white wine vinegar
1 garlic clove, minced
1 tsp freshly grated ginger root
1 tsp Dijon mustard
1 tsp honey
dash salt and pepper to taste
1/4 cup good light olive oil
10 oz. baby spinach

Directions:

• Sprinkle salt and pepper on both sides of steak.
• Put 2 Tbsp cooking oil in a heavy skillet over medium-high heat. When oil sizzles, add steak and sear on both sides quickly, then flip again and cook each side for 4 to 5 more minutes or until steak is done to your liking.
• Remove steak from pan to cutting board and let rest for 10 minutes.
• While the steak is resting, peel and segment the grapefruit and orange over a large bowl to save the juices, putting the fruit aside in another bowl. 
• Into the bowl with the juice collected from the fruit, add vinegar, garlic, ginger, mustard, honey, and a dash of salt and pepper to taste, and whisk until combined. Continue whisking while slowly drizzling oil into the mixture.
• Slice the rested steak very thin against the grain and at a diagonal.
• Make salad by tossing together the spinach, fruit, together with dressing, then top with steak and toss gently.
• Serve immediately.

Recipe: Thai Lime Ginger Seafood Chowder

Thai food is my absolute favorite cuisine! I love all the fresh and zesty flavors, and how well all the fresh ingredients go together to make something amazing.

This recipe may look like it has a lot of ingredients, but most of them are herbs and spices, so it's actually pretty easy to make. You should be able to find fresh ginger, lemongrass, and fish stock at any Asian store.

Oh, and for an interesting flavor twist, use 2 kaffir lime leaves, cut in thin strips, instead of lime zest - if you can find them at the store, or if you have your own kaffir lime tree like I do!  :-)

Thai Lime Ginger Seafood Chowder
(Serves 4-6.)

Ingredients:

Thai seafood soup. (Photo credit: Wikipedia)

3 Tbsp peanut oil
1 yellow onion, minced
1 Tbsp minced garlic
2 tsp grated lime zest
2 tsp minced lemongrass
1 Tbsp fresh ginger, peeled and grated
2 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground black pepper
1 1/2 cups fish stock
2 cups coconut milk
1/4 cup fresh cilantro, pureed with 1 Tbsp water
1 Tbsp lime juice
1 Tbsp brown sugar
Salt to taste
2 small cucumbers, peeled and quartered lengthwise, seeded, then cut into small chunks
1 lb fish fillets, use white fish that is firm, cut into 2 inch chunks
1/2 lb medium size shrimp, peeled and de-veined
1/2 lb small sea scallops
1/2 lb lump crab meat
1/2 lb clam strips

Directions:

• In a large soup pot over medium heat, add peanut oil and onion, and cook stirring about 4 to 5 minutes or until just getting translucent.
• To soup pot add garlic, lime zest, lemongrass, ginger, coriander, cumin, and black pepper, cooking and stirring for 3 to 4 minutes until fragrant.
• Add fish stock, coconut milk, pureed cilantro, lime juice, and brown sugar and bring to a boil, then reduce heat to low and simmer slowly for about 4 to 5 minutes, then season with salt to taste.
• Add to the soup pot the cucumbers and the fish and simmer slowly for 8 to 10 minutes or until fish is opaque, then add the remaining seafood and simmer an additional 5 to 8 minutes or until the shrimp have turned pink.  Serve hot with salad on the side and crusty bread.

Recipe: Ugli Rosemary Lamb Chops

Mmmm...lamb is such a great meat to serve with citrus! The fresh tartness of the ugli fruit helps cut the richness of the meat. This simple one-pot recipe has only a few ingredients, so it's a snap to prepare and enjoy.

Ugli Rosemary Lamb Chop Bake
(Serves 4.)

Ingredients:

4 medium-sized lamb chops
1 cup uncooked long grain white rice
1 Ugli fruit, half segmented, half squeezed
2 1/2 cups beef stock
8 rosemary sprigs
Salt and pepper to taste

Directions:

• Preheat oven to 350 degrees. Butter or oil a 9 x 13 inch shallow baking pan.
• Heat a heavy skillet until sizzles, then put chops in, searing on both sides until a golden brown crust forms; take off heat and set aside.
• Evenly sprinkle rice in the baking dish.  Lay the chops over the rice.
• Lay the segments of Ugli fruit over the chops, mix the squeezed Ugli fruit juice with the beef stock in a glass bowl, then pour over the rice in the baking dish.
• Place two sprigs of rosemary on top of each chop.
• Add salt and pepper to taste, then tightly seal the baking dish with foil.
• Bake in preheated oven for 50 to 55 minutes or until the rice is tender and the lamb is cooked through. 
• Remove from oven and let sit for 5 minutes.
• Remove the rosemary sprigs and discard. Serve hot with a green salad or steamed vegetables.

Recipe: Pomelo Lime Shrimp Salad

Pomelos are great on their own, but with their tangy, juicy citrus flavor, they are also great for fresh summer recipes like this one. This simple recipe has a touch of Asian flair, with fresh lime, cilantro, and fish sauce, and the toasted toppings add a unique crunch. This is great for a light and tasty supper or lunch.

Pomelo Lime Shrimp Salad
(Serves 4.)

Ingredients:

Pomelos. (Photo credit: Wikipedia)

2 pomelos, peeled and segments cut out
3 limes, juiced
1 Tbsp fish sauce
1 Tbsp light brown sugar
1 tsp chopped cilantro
1 Tbsp chopped green onion
2 lbs. small fresh shrimp, cleaned, tails removed
1 Tbsp light olive oil
dash of red pepper flakes
1 Tbsp toasted chopped peanuts
1 Tbsp toasted shredded coconut
salt and pepper to taste

Directions: 

• Preheat oven to 400 degrees.
• Put pomelo segments, lime juice, fish sauce, brown sugar, cilantro, and green onion in a large bowl and stir well. Cover and refrigerate.
• Put shrimp on baking sheet, drizzle with olive oil, sprinkle with red pepper flakes, and mix with your hands to coat well.
• Bake in preheated oven for 3 to 5 minutes, just until pink.  Remove and allow to cool on sheet.
• When cool, add shrimp to the bowl with pomelo mixture and stir to combine.
• Spoon this shrimp-pomelo mixture out into small shallow bowls, then top with the peanuts and coconut. Salt and pepper to taste.

Recipe: Minty Arugula Salad With Lime Dressed Quinoa And Grapefruit

If you've got loads of arugula in the garden right now like we do, this is a tasty and unique salad, full of fresh summer flavors like mint and lime. Quinoa provides protein and a nice crunch, making this a complete meal for a light lunch or supper - or serve as a side-dish with Wednesday's recipe of pan-fried Balsamic Orange Salmon!

Minty Arugula Salad With Lime Dressed Quinoa And Grapefruit
(Serves 4.)

Ingredients:

1 cup quinoa
2 cups water
1/4 tsp salt
1/2 cup fresh lime juice
1/2 cup olive oil
2 tsp honey
2 garlic cloves, minced
1 shallot, minced
salt and black pepper to taste
4 cups baby arugula leaves, cleaned and dried
1/4 cup chopped fresh mint
1/4 cup dried cranberries (optional)
1/2 grapefruit, peeled and sectioned

Directions:

• Put quinoa in a dry skillet over medium heat and toss gently until fragrant.  It should smell slightly nutty; remove from heat.
• In a large saucepan, add water and bring to a boil, then turn heat down to low.  Add salt and slowly stir in toasted quinoa. Keep heat on low, cover saucepan, and cook for 15 minutes. Fluff with a fork and dump into a bowl to cool.
• In a small bowl, whisk together the lime juice, olive oil, honey, garlic, and shallot, taste and add salt and black pepper to taste, stirring well. 
• Stir 3/4 of this dressing into the cooled quinoa, setting the remaining dressing aside.
• In a separate large bowl, toss together the arugula, mint, and cranberries (if using).
• To serve, using 4 chilled salad plates, divide the arugula mixture onto each salad plate, then top each serving with even amounts of quinoa mixture and grapefruit. Finish by drizzling each salad with equal amounts of the remaining dressing.

Recipe: Balsamic Orange Salmon

Salmon is a perfect light summer meal, and the fresh taste of citrus goes wonderfully with this meaty fish. This easy recipe is packed with fresh flavors. Fresh herbs right out of the garden will give it the finishing touch! Serve with fresh bread and a green salad for the perfect summer lunch or dinner.

Balsamic Orange Salmon
(Serves 4.)

Ingredients:

3/4 cup fresh orange juice
1/2 cup balsamic vinegar
2 tbsp olive oil
2 tbsp onion, finely minced
2 tsp chopped parsley
2 tsp basil, chopped
2 tsp chopped mint
2 tbsp orange zest
1/8 tsp kosher salt
dash freshly ground black pepper
4 fillets salmon (6 oz each)
Kosher salt
Freshly ground black pepper
2 tbsp olive oil

Directions:

• Preheat oven to 450 degrees.
• Combine the first 10 ingredients in a glass jar, cover tightly, and shake well to mix; set aside.
• Season salmon fillets with salt and pepper to taste. 
• Heat olive oil over medium-high heat in a large oven-proof skillet. 
• Place salmon fillets in the pan, skin side down, and cook until skin starts to crisp.
• Transfer skillet to the oven and bake for around 8 to 10 minutes.
• Transfer cooked salmon to a serving platter and keep warm while finishing the sauce.
• Pour the sauce from the jar into the skillet. Put on burner set on high and stir to warm through.
• Spoon sauce over salmon and serve immediately.

Recipe: Grapefruit Ginger Salsa With White Fish

Zesty ginger together with tangy sweet grapefruit and fresh mint make an amazing salsa that goes well with fish or chicken, and will kick any summer meal up a notch or two! (You can also do the fish on the grill if you prefer a smokier flavor.)

Grapefruit Ginger Salsa With White Fish
(Serves 4.)

Ingredients:

2 red grapefruit
2 tbsp vegetable oil
2 tbsp agave syrup
2 tbsp grated ginger
1/8 cup fresh mint, chopped
2 roasted tomatoes, skinned and diced
1 medium red onion, diced small
1 tsp minced garlic
Kosher salt and black pepper to season fish
4 white fish fillets (6 oz each), any fish you like

Directions:

• Preheat oven to 375 degrees.
• Peel and section one of the red grapefruit, then cut the segments in half and place them in a mixing bowl. 
• Squeeze juice from the remaining grapefruit into the bowl with cut grapefruit segments, then add the remaining ingredients (except salt, pepper, and fish) and toss to combine.  Put in refrigerator.
• Heat an oven-proof skillet over medium-high heat and add vegetable oil.  Season fish on both sides with Kosher salt and pepper.  
• Add fish to the skillet when the oil is hot.  Cook the fish until it starts to brown, flip and brown the other side.
• Place skillet in the oven for 10 minutes or until the fish has finished cooking through. 
• Serve fish hot with cold grapefruit "salsa" on the side or on top.

Recipe: Lemony Herbed Shrimp Kabobs

This is a super easy and tasty recipe great for summer grilling! Fresh lemon zest, herbs, and honey combine to give the shrimp a punch of flavor and character. Add your choice of vegetables to the skewers, such as zucchini, summer squash, sliced bell peppers, etc., for a full meal. Check it out for your next barbecue or pop it on the grill for a quick, light, weeknight dinner.

Lemony Herbed Shrimp Kabobs
(Serves 2-3 as a main dish.)

Shrimp kebobs on a charcoal grill. (Photo credit: ddkkpp)

Ingredients:

1/4 cup green onions, chopped fine
1/4 cup olive oil
2 tsp lemon zest
2 tbsp fresh lemon juice
1/2 cup honey
3 tbsp fresh parsley, chopped
2 tbsp fresh thyme leaves, chopped
1/4 tsp salt
1 lb. shrimp, peeled and de-veined

Directions:

• Whisk together all ingredients (except shrimp) in a glass or plastic bowl, then add shrimp and gently toss to combine.  
• Cover and refrigerate for at least one hour.
• Prepare your grill or broiler.
• Remove shrimp from marinade, discard marinade, and put shrimp on metal or water-soaked bamboo skewers.
• Grill for 5 to 7 minutes, turning once during cooking time, until shrimp are cooked through and pink. (This can be a main dish for 2 to 3 people or appetizers for more.)

Recipe: Beyond Borders Tangerine Lime Salsa

Why settle for an ordinary salsa when you can have something this good? Tangy limes and sweet tangerines mingle in this amazing, fresh Asian-inspired twist on a fresh summer salsa. Ginger, cilantro, and hot peppers accent the bright fresh citrus flavors, and will have your taste buds singing a sweet summer song!

Beyond Borders Tangerine Lime Salsa

Ingredients:

Image via Flickr

4 tangerines, peeled, seeds removed, segmented
2 limes, 1 zested and both juiced
1 Tbsp Hoisin sauce
1 Tbsp grated ginger root
1 Tbsp chopped fresh cilantro
1 Tbsp chopped green onion
1 Tbsp lime juice
1/2 Tbsp habanero or jalepeno pepper, seeded and chopped fine

Directions:

1. Hold the tangerine segments over a glass bowl and, using sharp kitchen shears, cut up into small pieces, dropping into the bowl. You can cut the segments up with a knife but make sure you can capture the juice.
2. Zest 1 lime into bowl, then juice both limes into the bowl.
3. Add to the bowl all the remaining ingredients, mixing to combine.
4. Cover the bowl with plastic and refrigerate for at least 1 hour before using.
5. Makes about 2 cups of salsa.
6. Use as a side with grilled fish or in seafood tacos or wraps.

Love citrus? Find more great recipes like this in this unique cookbook: 

The Lemon & Lime Cookbook
~ Rick Donker ~ 

This is a great resource for incorporating delicious, tangy flavor to everything from beverages to breakfast foods, soups, salads, main courses, and of course, delicious desserts. Add zest to recipes like Halibut with Lime Avocado Sauce, Eggs Benedict, German Pancakes, Roast Salmon with Lime Sauce, and even Homemade Lemon Ice Cream. With 179 pages, you'll have ample opportunity to go beyond lemonade and garnishes to a world of citrus goodness.

Recipe: Tangy Grapefruit Grilled Salmon

Infuse the summery flavor of citrus into your backyard barbecue with this simple and tasty recipe featuring sweet and tangy grapefruit and salmon. Balsamic vinegar and brown sugar bring out the natural sweetness of the fruit, which marries well with the rich taste of salmon. An easy recipe you'll want to remember!

Grapefruit Grilled Salmon
(Makes 4 servings.)

Ingredients:

1 large grapefruit, peeled and cut into segments, cutting away from the membranes (to this over a bowl to be sure to capture the juices)
1 large grapefruit, squeezed for juice, (add to reserved juices saved - you want at least 1 cup juice)
2 Tbsp balsamic vinegar
2 Tbsp dark brown sugar
4 salmon fillets (about 6 oz each)
1/2 tsp salt
1/2 tsp pepper

Directions:

• In a saucepan over medium-high heat, whisk together the grapefruit juice, balsamic vinegar, and brown sugar, bringing to a boil. Keep the liquid at a gentle boil and continue cooking for about 12 to 15 minutes or until reduced in half; turn burner to low and keep warm.
• Sprinkle the salmon fillets on both sides with the salt and pepper. 
• Prepare indoor or outdoor grill.  Place salmon flesh side down and grill for 6 minutes or until you can easily move the fish, then flip over onto the skin side.  Now brush the top flesh side with prepared glaze.
• Continue grilling for about 5 or 6 more minutes, brushing top flesh side of salmon with glaze two more times.
• When salmon is cooked through, brush with a little more glaze and remove from grill.
• Divide the grapefruit segments into 4 equal amounts and scatter on a serving plates, then top with grilled salmon fillets and drizzle even amounts of warm glaze on top of each salmon serving.