18 Zesty Citrus Recipes
Before Winter Ends – Take Advantage of a Multitude of Citrus to Brighten Every Recipe!
Slow cooked Salmon with a Tart & Zesty Multi-Citrus Salsa is an easy meal cooked in a Parchment Package.
Produces tender salmon with a sauce baked in!
Make the season bright this year with the freshest jewel toned citrus.
A great way to beat the “Winter Blahs” – add citrus juices, rind and flesh into your recipes!
What beautiful citrus to work with! I’m using Satsuma Mandarins, Clementines, Navel Oranges, Ruby Grapefruit, Blood Orange and Buddah’s Hand. Meyer Lemons for the Vinaigrette and Preserved Lemons.
Sweet, brightly colored citrus fruits bring a burst of sunshine onto every recipe. But citrus fruits are not only flavorful and pretty — they’re also good for you.
The citrus is cut into segments, then coarsely chopped with a minimum of ingredients; a touch of honey, garlic, red onion, fresh mint and aleppo pepper for heat.
In the style of French “Francaise” ~ this is an updated version, a recipe every cook should master!
Lemony Delicious ~ my families favorite dish! Tender chicken in a zesty luscious sauce, lightened-up.
All the buttery, garlicky and lemony flavor with a sprinkling of fresh herbs in a lighter sauce you can make in minutes!
A quick recipe for everyday with TONS of flavor.
It’s Winter Citrus Season – these low acid, sweet Cara Cara navel oranges entice a Caesar-style dressing with zest! A Wonderful – Simple Salad with crunch and a daily dose of garlic.
I’m combining many types of Citrus and teaming them with Shaved Fennel and Mint.
Drizzling on top with a delicious Citrus Vinaigrette with Vanilla Beans.
Refreshing and light – a ray of sunshine in Winter!
A Restaurant Quality meal you can make at home!
Featuring Pistachio Crusted Fish with a Grapefruit-Butter Sauce and Composed Grapefruit Salad
Can use other firm fish filets.
There is nothing better than a Fattoush Salad with seasonal, glistening vegetables! Pita bread is toasted in the oven with olive oil and Za’atar seasoning and tossed into the salad. Finish with a Zesty Lemony Sumac Dressing.
I’m looking forward to Spring and a bevy of fresh asparagus!
The perfect Restaurant Quality Spring Salad! Choose fat asparagus and cook indoors in a grill pan – or outdoors in warmer weather.
A Zesty Citrus Dressing – adds a great tang and balance to your favorite salads – and a wonderful color.
I am sharing one of my all-time favorite recipes: Sizzling Flounder. Simple Asian flavors surround this healthy, light and delicious dish – a must try for my readers.
This delicious Mediterranean Tapenade gets a Flavor-Boost from Lots of Green Herbs and Preserved Lemons. A fabulous Condiment to Savor.
Serving Suggestions are endless! (I’m giving you 14…)
Healthful, good-for-you ingredients with amazing flavors. Say “YES” to more plant-based foods in your regime.
Lemony Extra Virgin Olive Oil Dressing with Many Uses: A zesty and healthy dressing you whisk and refrigerate. Drizzle on lettuces, composed salads and serve on the side of roasted vegetables or fish.
Citrusy Ponzu Sauce can be made ahead of time – adds flavor and Zest to all!
See all my Make Ahead Sauces, Salsas and Condiments for easy-breezy meals!
Commercial Ponzu sauce has many chemical additives, so why not make your own?
Yuzu juice is available in Asian shops ~ and well worth sourcing! A citrus fruit of East Asian origin with a heavenly complex sour flavor… but not bitter sour.
See how to use it here: Seared Scallops with Karen’s Ponzu Sauce
Light and crunchy with lots of zesty flavor! Here is your go-to recipe with healthful ingredients.
Crisp and not-too-sweet – these biscotti are the ultimate snack, dessert and great for gift giving!
Ever wanted to explore Vegan Baking? These cookies pack flavor and crunch… and yes – a little zesty!
Wonderful to have on hand – make now when Clementine Oranges are in season and plentiful. Three ingredients stirred together and cooked for 30 minutes until jammy. I’ve used some in the Linzer cookies above.
Meyer Lemons are perfect for preserving! With their thin skins, bright lemony-color and fragrant flesh they have a sweeter, more floral taste. These beauties will pickle in their own juices.
Preserved Meyer Lemon Vinaigrette and How to Use It
Tangy, Mellow and Zesty! A Fabulous Full-Of-Flavor Vinaigrette with many uses beyond salads.
Health Benefits of Citrus:
Citrus fruits are high in vitamin C, a nutrient known to help give your immune system a boost.
They come in a variety of sizes, vibrant colors, combining a balance of sweetness and acidity. They provide many health benefits, from boosting your immune system to reducing your risk of heart disease.
Lemons, limes, grapefruits, and oranges are high in phytonutrients, such as carotenoids, flavonoids, and polyphenols. These nutrients are types of antioxidants and give the fruits their bright colors and strong scents. They can also help protect your body and prevent many health issues.
Need more inspiration? – See all the RECIPES in the Category: ZESTY CITRUS RECIPES
Enjoy these wonderful A Zest For Life citrusy recipes!
Salmon in Parchment with Multi-Citrus Salsa
- 2 pounds salmon filet, skin removed cut into 4 even pieces
- 4 teaspoons extra virgin olive oil
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon turmeric
- 1/4 teaspoon cracked black pepper
- 1 teaspoon fresh garlic peeled and minced
- 1/4 teaspoon sea salt
- 20 slices assorted citrus (see note)
- 2 tablespoons citrus juice (will have from Multi Citrus Recipe)
- 4 stems fresh mint
- 1 recipe Multi-Citrus Salsa (see recipe)
- Make Multi-Citrus Salsa.
- Preheat oven to 300 degrees. Make 2 parchment packets – 2 pieces of salmon in each. (If serving for a party, can make 4 packets to present to each guest.) Cut 2 pieces of parchment paper – 17″ wide (the roll width) x 17″ long. Season the salmon with seasonings; smoked paprika, turmeric, cracked black pepper and sea salt.
- Place the paper on a rimmed sheet pan, place 2 seasoned salmon pieces in the center. Top the fish with a portion of minced garlic and 2 teaspoons of olive oil. Drizzle 1 tablespoon of citrus juice in each packet. Add and 5 slices of citrus in a row on each. Repeat with the other 2 pieces of salmon, making another packet.
- Top each piece of salmon with 5 citrus slices and a stem of mint. Bring up the edges of parchment and fold over to enclose, tuck in the sides to create a packet, repeat with the other.
- Cook the fish, in a slow 300 degree oven; 2 packets on each rimmed tray for 15 minutes, until just cooked through. Timing will depend on the thickness of your fish. Can peak inside a packet, and feel the salmon – should be just firm. The fish will continue to cook out of the oven, especially in it’s parchment package if not opened immediately.
- Citrus Slices: You will need 20 thin slices of citrus; 5 slices on each piece of salmon. I used: blood orange (gorgeous color & sweet!), lemon, limes and clementines. Use what you like or have on hand.
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