CHILDREN’S RECIPE: Orange Salad
Ingredients:
3 Oranges, supremed
1 Cucumber, peeled and chopped
1 cup Yogurt

Method of Preparation:
Combine the orange supremes, cucumber and yogurt. Serve in hollowed out oranges.

FAMILY RECIPE: Pan Seared Salmon, Cucumber Salad and Orange Glaze
Pickling Brine:
Ingredients:
1 cup Champagne or White Wine Vinegar
1 cup Sugar
1 cup Water

Method of Preparation:
Heat all ingredients in a pot, let cool.  

Pan Seared Salmon, Cucumber Salad and Orange Glaze:
Ingredients:
2 tbsp Olive Oil
1 tbsp Sea Salt
2 fillets Salmon, 6 oz
1 cup Orange Juice
1 cup Pickling Brine
1 Cucumber, peeled and sliced
4 cups Baby Lettuce; Arugula, Chrysanthemum and red mustard or any variety
2 Oranges, supremed

Method of Preparation:
Heat olive oil in a cast iron pan. Season salmon on one side, place in hot pan. Sauté salmon on all four sides and remove from heat. Cover cucumbers in Pickling Brine. To make glaze, heat orange juice in pan; reduce by half. Drizzle orange glaze on plate, add cucumbers, lettuce and orange supremes. Place the salmon on top and serve.