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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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1 Tablespoon

Pixie Tangerines

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2-3 Pixie Tangerines

Tango Tangerines

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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

1

Peel tangerines and cut them into round slices.

2

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.

SERVING SUNSHINE

SHOP MARMALADE