Sweet & savory: Z is for Zest

By Marty Meitus, Rocky Mountain News (Contact)

Published August 5, 2008 at 3 p.m.
Updated August 5, 2008 at 6:03 p.m.

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And so we come to the last letter of the alphabet in our series of foods that can be used in sweet and savory dishes. It seems appropriate to end with something that perks up the flavor of any dish - zest. Zest is the outer peel of citrus fruit that adds the bright flavors of orange, lemon or lime to dishes. There's even a tool called a zester that allows you to shave the rind in long strands for an attractive garnish while avoiding the white and bitter pith that lies beneath.

Marinated Grilled Salmon With Sauteed Oranges

Serves 4

4 fresh salmon steaks, about 4 to 6 ounces each

1 clove garlic, minced

2 tablespoons chopped cilantro leaves

Zest and juice of 1 Sunkist orange (Navel, Valencia or Cara Cara)

1 tablespoon plus 2 teaspoons sesame oil, divided

2 oranges, peeled, cut in 4 slices each

Sesame seeds (optional)

* Pat salmon steaks dry with paper towels.

* Coat shallow baking dish with cooking spray and place salmon steaks in pan.

* Combine garlic, cilantro, orange zest and juice, and 1 tablespoon of sesame oil in bowl. Reserve 1/4 cup marinade for grilling.

* Pour remaining mixture over salmon.

* Place in refrigerator and let marinate for 30 minutes.

* Prepare grill at medium-high heat. (Use grilling basket if possible.)

* Remove salmon from marinade and grill until fish flakes easily, about 8-10 minutes on each side.

* Transfer salmon to plate; cover to keep warm.

* In nonstick skillet, heat remaining 2 tsp. sesame oil, and place sliced orange pieces in pan.

* Cook until just warmed, only about 1 minute on each side. (Cooking longer will cause slices to fall apart.)

* Top each salmon steak with two sauteed orange slices and sprinkle with sesame seeds.

Nutritional information per serving: 289 cal., 18 g fat (3 g sat), 67 mg chol., 8 g carb., 23 g pro., 2 g fiber, 67 mg sodium.

Orange and Chocolate Turnovers

Serves 4

4 ounces chopped, drained orange segments

1 teaspoon orange zest, chopped

2 ounces semi-sweet chocolate chips

4 puff pastry squares, 5-by-5, 2 ounces each

3 tablespoons water

4 teaspoons freshly squeezed orange juice

4 teaspoons granulated sugar

1/4 cup powdered sugar

8 orange peel twists

4 fresh mint sprigs

* Combine orange segments, orange zest and chocolate chips.

* Hold refrigerated until ready to use. Drain off any juice before filling turnovers.

* Place one dough square on smooth surface or waxed paper.

* Brush right and bottom edges of square with water.

* Place 1 1/2 ounces of orange- chocolate filling in center of each square. Fold over and press down edges, crimping firmly.

* Place on baking sheet covered with parchment. Brush with 1 teaspoon orange juice and sprinkle with 1 teaspoon granulated sugar.

* Bake in a preheated 350 degree oven for 25-30 minutes until dough is golden brown.

* Sprinkle serving plate with 1 tablespoon powdered sugar. Place warm turnover in center of plate. Garnish with 2 orange peel twists tied in knots, and 1 mint sprig. Serve immediately.

Nutritional information per serving: 383 cal., 22 g fat (7 g sat), 0 mg chol., 44 g carb., 4 g pro., 2 g fiber, 119 mg sodium.

- sunkist.com

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