Serves 3-6 • 25 minutes with prep

Grilled Mixed Citrus Salad With Ricotta And Caramelized Pecans

A little heat, a little sweet, the perfect medley of marmalade, chili, and citrus.

INGREDIENTS

1- Pixie Tangerines - 1 Tablespoon Pixie Zest

2- Wild King Salmon - 4 Fillets

3- Extra-Virgin Olive Oil - 2 Tablespoons

4- Fresh Rosemary - 1 Tablespoon, Minced

5- Fennel Seeds - 1 Tablespoon

INGREDIENTS

Pixie “Sunrise” Marmalade

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2-3 Tango Tangerines

Meyer Lemons

2 Meyer Lemons

Calabrian Chili Oil

Oil From Jar Of Calabrian Chili

Bread Crumbs

3 Tablespoons

Olive Oil

Season To Preference

Poppy Seeds

2 Tablespoons

Frisée

1 Bunch

Ricotta

4 Dollops

Fennel

1/2 Head

STEPS

Peel tangerines and cut them into round slices.

Smother tangerines in olive oil and grill them on a searing hot open flame if possible. Otherwise, use a griddle pan or a regular pan.

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Grilled Mixed Citrus Salad With Ricotta And Caramelized Pecans

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Motley citrus bursts of color and mouthwatering flavors make up this simple salad gem.

Tango Tangerine Soaked Cake

An aromatic, glistening delight that overwhelms the senses with zesty sweet sunshine flavor.

Pixie Marmalade Cake

Soak up the sunshine with this Pixie "Sunrise" marmalade inspired treat.

Pixie & Rosemary Salmon

A seductively savory dish with a Pixie citrus zest.

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SERVING SUNSHINE

Delight in our sweet and tangy marmalade, exclusively handmade with fresh Ojai Pixie Tangerines from Marmalade Grove. Grown under the Californian sun, our thousand little suns taste bright with every bite.

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