How to Beat the Winter Blahs
Remember the Sunkist tv ad showing a woman biting into a half of a very juicy orange?
Those of you who have followed my blogs have, no doubt, figured out that I’m no lover of winter. Wind chills, snow, ice … they all make me want to hunker down and hibernate. Turn on the fireplace, mix up a mug of hot cocoa and put on the fuzzy slippers; bring on the heat, I say. Most people I know complain about the summers of Southern Ontario as much as they complain about the winters. Fact: a humidex reading of 30°C can feel absolutely suffocating. But, I’ll take it over bone-chilling cold any day.
Given the frigid temperatures outside my window today, I still feel truly optimistic at this time of year. Mother Nature can throw any amount of winter at us, and it won’t matter because spring is nearly here!What better way of bringing in the sunshine than by eating sweet, juicy citrus. Try the salmon recipe below (courtesy of the Florida Department of Citrus) for a quick hit of summer.
Teriyaki Salmon Skewers with Grapefruit
1 large Pink grapefruit
1 cup 100% Florida grapefruit juice (about 8 ounces)
1/4 cup reduced sodium soy sauce
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
2 tablespoons brown sugar
2 tablespoons rice wine or apple cider vinegar
2 cloves garlic, minced
1 pound of boneless wild skinless salmon, cut into 1-inch chunks
1/2 pound cherry tomatoes
1 yellow or orange pepper, seeded and cut into 1-inch chunks
1 zucchini, cut into 1/2-inch chunks
1 small red onion, peeled and cut into 1-inch chunks
12 wooden skewers
1. Cut the top and bottom off the grapefruit. Place it cut-side down on a cutting board. With a small paring knife, cut along the curve of the grapefruit and remove the peel, exposing the fruit. Turn grapefruit on its side and cut 1-inch slices across the membrane (slices will have a flower-like appearance with the membrane intact). Cut each “flower” in half and set aside.
2. Pour 1 cup of Florida grapefruit juice into a small saucepan. Add the soy sauce, tomato paste, Worcestershire sauce, brown sugar, vinegar and garlic. Bring to a boil. Reduce to a simmer and cook 15-20 minutes, stirring occasionally until the sauce reduces by half and starts to thicken. Set aside.
3. Preheat oven to 400 degrees F. Cover two cookie sheets with aluminum foil. Coat the aluminum foil with cooking spray. Thread salmon, tomatoes, peppers, zucchini, onion and grapefruit slices onto the skewers. Drizzle with half the teriyaki sauce and bake 10-12 minutes until the vegetables are soft and the salmon is no longer translucent in the center but still moist. Drizzle with remaining sauce and serve immediately.
Enjoy this salmon dish with a chilled glass of sparkling wine.