Citrus Ginger Salt Recipes

CITRUS-GINGER CHICKEN

Steps:

• Mix orange juice, lime juice, honey, gingerroot and 1 teaspoon thyme in medium bowl.
• Spray 10-inch nonstick skillet with cooking spray; heat over medium-high heat. Sprinkle salt and pepper blend over chicken. Cook chicken in skillet 3 to 4 minutes, turning once, until brown. Stir in orange juice mixture. Heat to boiling; reduce heat to medium-low. Cover and cook 8 to 10 minutes or until chicken is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet.
• Heat sauce in skillet to boiling. Add butter. Cook, stirring constantly, until butter is melted and sauce is slightly thickened. Serve sauce over chicken and orange slices. Sprinkle with additional thyme.

SCALLOPS WITH CITRUS GINGER SAUCE

Steps:

• Pat your scallops dry with a paper towel and sprinkle them with sea salt.
• Heat the oil in a sauté pan over medium high heat. When the oil is nearly smoking, place your scallops in the pan and sear for approximately one and a half to two minutes on each side. Remove scallops to a plate.
• Reduce the heat to medium and add the orange and lemon juice, orange zest, grated ginger and butter to the pan. Whisk the sauce together in the pan until it's simmering, then add the scallops back to the pan and spoon the sauce on top.
• Plate your scallops, drizzle more sauce on top and garnish with thyme.

CITRUS-GINGER ROASTED BEETS AND CARROTS

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Set aside 1/2 cup each of the beets and carrots for the dressing. Place the remaining beets and carrots in a 9x13 inch baking dish, drizzle with 1 tablespoon of olive oil, sprinkle with the sea salt, and toss to coat. cover the dish with aluminum foil.
• Bake the vegetables in the preheated oven for 15 minutes.
• Meanwhile, place the reserved beets and carrots into a blender. Add the grapefruit juice, lemon juice, vinegar, honey, ginger, soy sauce, and remaining 1 tablespoon olive oil. Blend until smooth. After the vegetables have roasted for 15 minutes, stir in the citrus sauce, then recover, and continue cooking until the vegetables are tender, about 45 minutes more.

LEMON-GINGER SALT

Steps:

• Preheat oven to 200°. Pulse salt, lemon zest and ginger in a food processor until blended. Transfer to an 8-in. square baking dish. Stir in lemon juice. Bake, stirring occasionally, until dry, 20-25 minutes. Cool completely. Stir with a fork to break up. Store in an airtight container in a cool, dry place for up to 3 months.

LEMON-GINGER ELECTROLYTE DRINK

Steps:

• Finely grate ginger and, using a flexible spatula, press solids into a fine-mesh sieve set over a small bowl; discard pulp. You should have about 1 tsp. ginger juice.
• Combine ginger juice, lemon juice, lime juice, agave, and salt in a large measuring cup or bowl. Stir in mineral water. Pour over 2 glasses filled with ice.
• Do Ahead
• Lemon-ginger mixture can be made 1 day ahead. Cover and chill. Stir vigorously before adding mineral water.

GINGER CHILI CITRUS SALMON

Steps:

• Place salmon in a single layer in a large baking dish. Whisk together vinegar, olive oil, honey, lime juice, lemon juice, orange zest, garlic, white sugar, ground ginger, chili powder, red pepper flakes, and salt in a large bowl. Pour over salmon. Marinate, refrigerated, for 1 to 3 hours.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove fish from marinade. Discard used marinade. Place on preheated grill. Cook just until it flakes easily with a fork, about 5 minutes per side.

CITRUS-GINGER SALT

Steps:

• Place a sheet of parchment paper on a baking sheet and spread the grated ginger and orange rind on the paper.
• Bake at 200 degrees Fahrenheit for 30 minutes. It should be completely dry.
• Combine the dried ginger and orange rind with the salt.