Spring is upon us and summer is right around the corner! This bright, crisp and fresh dish is well balanced and perfect for these warm months ahead of us. The crispy salmon filets get pan roasted for as little as 3 minutes per side and then topped with a cool juicy salad. It will be a very impressive centerpiece for a light spring or summer meal. If I am being honest, I low key have an obsession for citrus. I love the tang, the juice, acidity and benefits they provide.‍

Removing Orange and Grapefruit Segments from their Skin: ‍

If you weren’t aware that you can actually peel the orange and grapefruit segments from their skins even after you cut the outer edges off, you can! I will let you in on a little secret on how I like to easily execute this.

I first like to turn the citrus fruit on its side and then cut the top off and then the bottom. Then, I flip it upright and carefully slice all of the edges off so the entire fruit is bare. I turn it on its side again and slice down one side to open up the fruit. I then, begin to gently peel the fruit from its skin and remove the segments one by one.

This is a tedious process, however it does not take as long as you might think. Plus, it is well worth it at the end to just devour the juicy fruit without having to chomp through tough skin. Keep in mind: this is definitely a preference of mine. If you would like to cut them and serve them in a different way or your own way to your liking, you absolutely can!

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