They quench my thirst, satisfy my sugar cravings, and provide a burst of energy when I need a pick-me-up. I feel lucky that our local grocery store carries California Buck Brand citrus fruits, grown organically in the San Joaquin Valley. The story of their partnership with Thrifty Foods is an interesting one.
Today I was reminded once again about how fortunate we are to live here on the West Coast with an abundance of fresh seafood readily available. This dish uses sockeye salmon, scallops, crab and prawns from Cowichan Bay Seafood, but you could substitute any local seafood you have available. It pairs it with oranges, grapefruit, mandarinquats (say what???) and Meyer lemons, all imported from California and so incredibly flavourful.
This recipe seems like it has a lot of steps, but everything except cooking the seafood can be prepared ahead of time. It was worth the effort. I ordered a similar dish in a restaurant recently and have recreated it here with my own adaptations.
thinly sliced cucumbers
peeled and sliced organic oranges and grapefruit
thinly sliced mandarinquats (leave the peel on)
1/2 cup extra virgin olive oil
1/4 cup freshly squeezed Meyer lemon juice
1 1/2 tsp. Dijon mustard
2 tbsp finely chopped shallots
1 tsp lemon zest
freshly ground salt and pepper
fresh cooked prawns (about 5 per person)
fresh seared scallops (about 5 per person) How do I sear scallops?
Sockeye salmon (enough for about 5 1-inch cubes per person)
fresh crab (a few chunks of leg meat per person)
smoked salmon (a few small cubes per person)
Lime Butter Sauce
In a small fry pan:
melt 1/2 cup butter
2 cloves minced garlic
a drop of Worcestershire sauce
2 tablespoon chopped cilantro
juice of one fresh lime
1 tsp. lime zest
Whisk together and heat just a few minutes on low.
Gently toss the cooked salmon cubes, scallops and prawns to coat.
Arrange the salad greens and vegetables on dinner plates. Top with the warm seafood tossed in the lime butter, then the citrus fruits. Drizzle with the lemon vinaigrette and serve immediately.