Adapted from Shauna Sever's Pure Vanilla
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrQzyLZ1JwSS6TbNhAtq6T7sa2yLyHyG9SEyTh88g-1AdGlX4aBDKFvOKjt8FbB1zCQmTY27la4Z5rwBgZGaZfleMXmexbUCrMHBYT-L8AGAr0pRO4fkpOmUfE0If-Fk9vGZ3PFFuX_lA/s320/Vanilla4.jpg)
juice and zest from 1 orange
juice and zest from 1 lemon
juice and zest from 1 lime
1 t crushed garlic
freshly ground sea salt
freshly ground rainbow pepper
caviar of 1 vanilla bean
1 t pure vanilla extract
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE7ev9ZuDWrBQPOmxgX8nO-yEM455hah5zy-3Rh1Anoaoz4d5i0naP8_MhPBnpglorkadP_2ZSdEjsyQlQhU1f8G4kSnDjw5mxfpN1c9dVVERL7HdQVpZhsoeqBQ4N0QoReS-VbPnHRGc/s320/Vanilla4a.jpg)
Whisk all of the ingredients together in a small bowl. Pour over your meat or fish and let marinate for one to four hours.
I marinated fresh salmon filets for an hour, then poached them until just firm.
I served them with a drizzle of olive oil and a side of tri-color quinoa.
*Update 1/21/2013: I linked this up to the Iron Chef Mom Party: Vanilla Edition.*
*Update 8/30/2013: Linking this up to Food on Friday at Carole's Chatter: Vanilla and Saffron.*
*Update 8/30/2013: Linking this up to Food on Friday at Carole's Chatter: Vanilla and Saffron.*
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