A Trio of Vietnamese Dipping Sauces with California Citrus
Grapefruit, Ginger, Fresno Chile Dipping Sauce
Key Lime Jalapeño Dipping Sauce
Tangelo Nuoc Cham
Get your taste buds ready for a wild ride! I’ve spiked traditional invigorating Vietnamese sauces with fresh citrus from my winter garden: grapefruit, key lime, and tangelo. Now those bracing Viet dipping sauces have a sunny California twist.
Try them to perk up grilled chicken or seafood; lift flavors in soups; brighten noodles or rice; add zip as a dressing for salads; to make a vibrant dip for spring rolls; add a tangy heat when paired with beef or pork. All three are magically refreshing, each with a unique combination of sweet, fruity, salty, sour, and spicy flavors.
Vietnamese Dipping Sauces
Continue reading “Trio of Vietnamese Dipping Sauces with California Citrus”
Griddled Chicken Breast, Saffron Tangelo Wedges with Syrup
Fennel , Cilantro, Basil, Mint with Lime Vinaigrette
Minneola Tangelo Branch of Citrus Salad Tree
Planted in 2008, my Citrus Salad Tree is now bursting with ripe fruits. This is a citrus tree that has 5 varieties of fruit grafted onto one trunk; Persian Lime, Valencia Orange, Honey Mandarin, Late Lane Navel Orange, and Minneola Tangelo. The juicy bell-shaped tangelo, also called a honeybell, has a very sweet flavor with a thin peel. The Minneola is a cross between a Duncan grapefruit and a Dancy tangerine, developed by the USDA in 1931.
I adapted this bright colorful chicken dish from Yotam Ottolenghi’s “saffron chicken & herb salad” featured in the cookbook, Jerusalem, to incorporate tangelos and limes from my tree. Ottolenghi blitzes his orange syrup into a paste, using a food processor. I thought the tangelo wedges added texture and color to the dish, so I left them intact. The sunny citrusy honey saffron flavors shine, either way…
Continue reading “Griddled Chicken, Saffron Tangelo Syrup, Fennel Herb Salad”
Wild King Salmon Filet & Crispy Salmon Skin
Black & White Sesame Seeds
Miso Chile Lime Dressing
My Citrus Salad Tree was planted a year ago. The first fruit to ripen is the Bearss Lime Tahiti Seedless, also known as a Persian Lime. This is a citrus tree that has 5 varieties of fruit grafted onto one trunk. In addition to the Persian Limes, there are Valencia Orange, Honey Mandarin, Late Lane Navel, and Minneola Tangelo (a cross between grapefruit and tangerine).
Each arm is tagged.
I’m using the Persian Lime in this dressing.
Cannot wait for the rest of the fruits to ripen!
Miso Chile Lime Dressing:
- 2 t. Miso (shiromiso, white soybean paste)
- 1/2 c. Toasted Sesame Oil
- 2 T. Seasoned Rice Wine Vinegar
- 2 t. Soy Sauce (low-sodium)
- 2 T. Fresh Lime Juice
- 2 t. Red Chile Pepper Flakes
Whisk all ingredients together. Miso dressing is one of my favorites, I like to make different versions for different salads. In this version I substituted white miso for red, lime juice for lemon, and red chile flakes for ginger. My original recipe here.
Buy Fresh Wild King Salmon filet with skin on. Rinse under cold water and pat dry with paper towel. Slice off the skin leaving about a half inch of meat attached. Toss with salt and pepper.
Separate the dressing; one part for salad, one part for marinade. Marinate the filet.
Place salmon skin slices (skin side up) and filet on a broiler pan. Broil under high heat for about 8 minutes until the skin is crispy and the filet is just cooked.
Toss the warm crispy salmon skin slices with baby spinach and miso chile lime dressing.
Sprinkle with black and white sesame seeds, bonito flakes (shavings from dried smoked bonito, a type of tuna) and kizami nori (roasted shredded seaweed). Top with salmon filet.
The spinach wilts slightly amidst the crispy skin and warm filet. Really enjoyed the different textures and bright flavors here. I’m looking forward to creating more citrus-based dressings as the fruits on my Citrus Salad Tree ripen! Please let me know if you have an interesting recipe using any of the fruits mentioned above.