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Citrusy Salmon Packets with Zoodles and Cilantro Chutney from Annie Fenn


  • 4 4-oz pieces salmon filet skin on, about 1-inch thick
  • 1 teaspoon coarse sea salt
  • 1/2 cup freshly squeezed orange juice
  • 2 tablespoons freshly squeezed lime juice
  • 2 tablespoons freshly squeezed lemon juice
  • zest of 1 orange
  • zest of 1 lemon
  • 1 medium butternut squash peeled and bulbous end removed
  • 1 zucchini
  • 3 tablespoons extra virgin olive oil
  • 1 leek white and light green portion thinly sliced
  • 2 medium garlic cloves thinly sliced
  • 1/4 teaspoon freshly ground black pepper
  • 2 blood oranges thinly sliced
  • 1 recipe Cilantro Chutney

Get the directions from Annie Fenn's Blog here

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