Easy Recipe: Texas Rio Star Grapefruit glazed Salmon and Rio Ramen Salad
“Grapefruit, grapefruit at the stall. Who’s the sweetest of them all?” Texas Rio Star grapefruit of course! The Texas state fruit is not only sweetest but also the reddest. Grown in the Rio Grand Valley on 28,000 acres, the sub-tropical climate and fertile soil work together to produce stellar fruit. Here’s a couple of easy recipes using Texas Rio Star grapefruit to add a twinkle twinkle to your mid-week dinner.
Grilled Salmon with Texas Rio Star Grapefruit Glaze
2 cloves garlic, minced
1 tsp. grapefruit zest
1/2 cup fresh Rio Star Grapefruit juice
2 tbs. olive oil, reserve 1 tbs for cooking.
2 tbs. honey
1/2 tsp. salt
1/4 tsp. pepper
1 lb. salmon, cut into four portions
In a small bowl, combine the garlic, grapefruit zest, grapefruit juice, olive oil, honey, salt and pepper. Whisk. Add salmon to the marinate and coat well. Let stand for 30 to 45 minutes. In a non stick pan, add remaining olive oil over medium high heat. Add salmon and cook each side about 2 minutes for medium doneness. While cooking salmon, pour the remaining glaze into a small saucepan and bring to a boil. Boil for a minute and remove from heat and pour over salmon before serving.
Rio Ramen Salad
4 cups of torn fresh salad leaves
1 cup of green beans, blanched two minutes
3 green onions, thinly sliced
3/4 cup red wine and vinegar salad dressing (purchased)
1/2 teaspoon ground pepper
3 Texas Rio Star Grapefruit, 1 juiced and 2 segmented
1 pkg Ramen noodles, lightly toasted and broken
1/4 cup sesame seeds, lightly toasted
Method: May be made ahead.
Im a large bowl toss together, salad leaves, blanched beans and onions and chill. In a small jar, shake together salad dressing, pepper, 1/4 cup of grapefruit juice (refrigerate remaining juice for other use – drink it!). Chill dressing. Just before serving, add grapefruit sections, noodles and sesame seeds to salad. Pour dressing in and toss to evenly coat. Serve immediately.
Till our next Happy Meal!
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