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Recipes
Florida Citrus Salmon
A recipe developed by Jorge Cebreros Executive Chef for “Camanchaca Gourmet Salmon” celebrating ingredients of the Southern United States.
- 4 “Camanchaca Gourmet Salmon” Fillet Portions (7 to 8 oz each).
- 2 lemons (peel on - sliced)
- 2 limes (peel on - sliced)
- 1 Oranges (peeled - sliced)
- 1 Grapefruit (peeled - sliced)
- 1 large Red Onion (sliced)
- ¼ lb butter
- Salt and pepper to taste
- Paprika to tastev
- Bunch chopped cilantro
- ¼ cup Cointreau or Grand Marnier
Spread out a doubled up sheet of foil - large enough to accommodate all the salmon plus other ingredients and be able to completely seal it.
Season both sides of each salmon fillet portion with salt, pepper and paprika; place the salmon at the center of the sheet of foil.
Place remaining ingredients on top of and around the salmon.
Completely seal the salmon with all ingredients.
Place in oven at 425 deg. F or on BBQ at Med/High to High for 10 to 15 minutes.
Enjoy with your favorite side dishes.
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