Citrus with a Chef!
Chef Alexa Wajed composed a few delicious dishes that showcase the absolute best of what citrus season has to offer. Grab the recipes below and follow Chef Alexa on Instagram @byalexajoan
Slow Roasted Salmon with Citrus and Fennel
- 1 Blood or Navel Orange, very thinly sliced, seeds removed
- 1 Meyer Lemon or regular Lemon, very thinly sliced, seeds removed
- 1 Medium Fennel bulb, thinly sliced
- 1 red Fresno chile or Jalapeno, with seed, thinly sliced
- 4 sprigs Dill, plus more for serving
- Kosher Salt and Freshly Ground Pepper
- 1 2-lb skinless Salmon Filet, preferably Center Cut.
- ¾ cup Olive Oil
- Flaky Sea Salt (Such as Maldon)
*You can also try this recipe with Cod, Halibut, John Dury or Turbot Fillets
- Preheat oven to 275.
- Toss orange slices, lemon slices, fennel, chile and 4 sprigs of dill in a shallow 3-qt baking dish; season with Kosher salt and Pepper
- Season salmon with Kosher Salt and place on top of Fennel Mixture
- Pour oil over.
- Roast until salmon is just cooked through (the flesh will be slightly opaque and the tip of a knife will slide through easily) 30-40 minutes for medium-rare.
- Transfer salmon to a platter, breaking it into large pieces as you go. Spoon fennel mixture and oil from the baking dish over. Discar the dill, Season with salt and pepper and top with fresh dill sprigs.
Pomelo Salad with Chile, Lime, Peanuts and Coconut
- 2 Tablespoons light brown sugar, maple syrup or coconut sugar
- 2 chilies finely chopped (red or green Thai chilies, jalapeno)* use less if you prefer less heat
- 2 garlic cloves, minced
- ¼ fresh lime juice (2 limes)
- 1.5 Tablespoons Fish Sauce or vegan worcestershire sauce
- 1 Tablespoon Soy Sauce or Tamari
- ½ cup vegetable oil (grapeseed, olive oil or your choice)
- 2 shallots thinly sliced, divided
- ¼ cup unsweetened shredded coconut, toasted
- ¼ cup slivered almonds, toasted
- 2 Pomelos or 3 Ruby Red Grapefruit, skin and pith removed and cut into pieces
- 2 cups chopped cabbage (red or white)
- ¼ cup torn cilantro leave with tender stems (or basil)
- ¼ cup torn mint leaves
- 1 small red bell pepper, sliced
- Dressing: In a small bowl whisk together sugar with 1 tablespoon of water to dissolve the sugar. Whisk in lime juice, garlic, chilies, fish sauce, soy sauce and whisk together – set aside.
- Toast the Coconut and Almonds in a dry skillet until slightly golden brown.
- Heat oil in the same pan, add shallots and fry, swirling until golden brown and crisp. About 3 minutes. Transfer to paper towels with a slotted spoon to drain and season with salt.
- Salad: In a bowl lightly toss together the cabbage, pomelo, mint, cilantro and bell pepper.
- Pour dressing over the salad and lightly toss to combine
- Top with Shallots, Coconut and Almonds.
Flaky Blood Orange Tart
- 1 cup all-purpose flour, plus more for dusting
- 1/4 cup plus 2 tablespoons granulated sugar
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick plus 1 tablespoon unsalted butter, the stick cut into 1/2-inch pieces and chilled
- 3 tablespoons ice water
- 8 to 10 blood oranges (about 5 ounces each)
- 1 large egg yolk mixed with 2 tablespoons of water
- Salted Caramel Sauce, or a chocolate sauce for serving
- In a food processor, pulse the 1 cup of flour with 2 tablespoons of the sugar and the baking powder and salt. Add the cubed cold butter and pulse several times, just until it is the size of peas. Sprinkle the dough with the ice water and pulse just until moistened crumbs form. Turn the crumbs out onto a work surface, knead once or twice and pat the pastry into a disk. Wrap the pastry in plastic and chill for 30 minutes.
- On a floured work surface, roll out the pastry to an 11-inch round, about 1/4 inch thick. Transfer the pastry to a parchment paper–lined flat cookie sheet and refrigerate for 15 minutes, or until chilled.
- Meanwhile, peel the blood oranges, removing all of the bitter white pith. Thinly slice 2 of the oranges crosswise; remove the pits. Transfer the orange slices to a plate. Working over a sieve set over a bowl, cut in between the membranes of the remaining oranges, releasing the sections into the sieve. Remove the pits and gently shake out as much juice as possible without mashing the sections; you will need 1 cup of sections. Reserve the orange juice for another use.
- Arrange the orange sections on the pastry, leaving a 2-inch border all around. Sprinkle 2 tablespoons of the sugar over the oranges. Using a paring knife, thinly slice the remaining 1 tablespoon of butter over the oranges. Fold up the pastry over the oranges, leaving most of the oranges uncovered. Brush the pastry with the egg wash and sprinkle lightly with 1 tablespoon of the sugar. Arrange the orange slices on top, leaving a 1-inch border of pastry all around. Sprinkle the remaining 1 tablespoon of sugar on top. Freeze the tart until solid, at least 4 hours or preferably overnight.
- Preheat the oven to 375° and position a rack in the center. Place a baking sheet on the rack below to catch any drips. Bake the tart directly from the freezer for 1 hour and 15 minutes, until the fruit is bubbling and the pastry is deeply browned. Transfer the cookie sheet to a rack and let the tart cool for 30 minutes. Carefully slide the parchment paper onto the rack and let the tart cool completely. Serve with the Salted Caramel Sauce or a chocolate sauce.
Make Ahead The unbaked tart can be tightly wrapped in plastic and frozen for up to 2 weeks.
Salted Caramel Sauce
- 1 cup sugar
- 1/4 cup water
- 2 tablespoons light corn syrup
- 3/4 cup heavy cream
- 4 tablespoons unsalted butter
- 1 1/2 teaspoons sea salt
- In a medium saucepan, combine the sugar, water and corn syrup and bring to a boil.
- Using a wet pastry brush, wash down any crystals on the side of the pan.
- Boil over high heat until a deep amber caramel forms, about 6 minutes.
- Remove the saucepan from the heat and carefully whisk in the cream, butter and salt.
- Let the caramel cool to room temperature.
Make Ahead The salted caramel sauce can be refrigerated for up to 2 weeks. Rewarm before serving.
BONUS: All Purpose Cleaning Solution using Citrus Peels
- Citrus peels (enough to fill at least half of your mason jar)
- White vinegar (enough to fill up your mason jar, and cover the peels)
- 1 large mason jar with a fitted lid (Quart or Half Gallon) or any miscellaneous glass jar you have.
- Fine mesh sieve or cheesecloth and strainer
- Large bowl
- Spray bottle
- Save your citrus peels: As you use up different types of citrus, save the peels instead of throwing them away. Add the peels to a large mason jar.
- Add those citrus peels to a jar of vinegar: As you collect citrus peels, add them to a large mason until it’s filled at least half way. (This could take a few weeks.) Once the jar has enough peels, pour vinegar over the peels until it fills the jar. Cover your jar with a lid, and allow it to sit in a dark place for two weeks. The longer you let it sit, the more the citrus will infuse into the vinegar.
- Strain it: After two weeks, strain your citrus cleaner using a fine mesh sieve placed over a large bowl. Discard the peels.
- Pour the cleaner into a bottle: Add your citrus cleaner to a spray bottle and use it as you would any other all purpose cleaner.
- Want to add a little something extra to your cleaner? Throw in a handful of herbs. I personally love adding in thyme or rosemary. They both smell great with the citrus!