This post has been sponsored by Seminole Pride™ Noble® juice, but the recipe is my own, as is the sordid tale of my life on both ends of this great nation.
I might have been born in Florida, but I was raised in Alaska, the state that settled itself well into my soul and anchored itself there. There are some things that happen to a person when their heart is in Alaska and they live elsewhere in the world. They miss the sweeping majesty of the craggy mountains topped forever with snow. They long for termination dust as the first sign of the impending ski season. They scoff when offered “fresh” crab legs while dining in the south. And they never, ever eat anything other than Alaskan salmon.
It really doesn’t matter how much Alaskan salmon costs, it is the only type of salmon I will eat. As a result, my children are growing up full of Omega-3 fatty acids and with palates primed for great Alaskan seafood. Alaskan salmon is great on its own, baked with a drizzle of olive oil and a sprinkle of sea salt and white pepper. Sometimes you want to eat something a little more gourmet tasting, or you have some guests to wow. In those instances, it’s incredibly easy to spruce your salmon up so that you end the evening dreaming of salmon. This is that recipe.
I love this recipe so much because it combines my Florida birth state with my Alaskan “home” state. My Mamom and Papa had orange orchards in Windermere, FL when I was a young lass. I will never vividly forget the taste of fresh, hand-squeezed orange juice and Mamom’s delicious scrambled eggs for breakfast. Walking among the trees in their endless shade, the smell of orange blossoms ripe in the air, things I will never forget.
When we moved to Alaska, the one thing I missed above all else was fresh squeezed orange juice. Buying oranges from the store and squeezing them at home just wasn’t the same. Then when I moved back to Florida from Alaska, I gave up another thing I love, fresh Pacific salmon. Luckily, the East coast eventually caught on to the deliciousness that is Alaskan salmon, and my local Publix always carries a great selection at really reasonable prices. Publix also carries the absolute best orange juice I’ve found since Mamom & Papa’s orchards. The Noble OJ by Seminole Pride is SO good it’s like heaven in a glass. I’m serious, Madilyn and Grady beg for the Blood Orange juice by Noble. Just today, Madilyn said, “Mommy, this is the best, it’s like woo woo woo woo!” And Grady told me that it was like candy in a glass. My three year old. Candy in a glass.
So what makes Noble superior to other “fresh” squeezed orange juice? Well, Noble truly is fresh. The citrus is hand picked only when it’s ready to be picked, not before. This means the juice is the sweetest, best tasting juice out there. The Seminole Tribe of Florida (I’m 1/16th Florida Seminole!) and the Roe Family joined together to create these non GMO, naturally pure citrus juices with the lowest carbon footprint possible. I’m a firm believer in “you get what you pay for” and Seminole Pride Noble juice is worth every cent. You can’t put a price on quality, especially quality that conjures memories of your distant childhood. The fact that I can run up the road and buy it at my local Publix makes me extremely happy. It’s like childhood every day!
I love the Clementine juice and Styles’ favorite is the Tangerine. As a result of our varying degrees of love for the three different types of juice, I now have to have all three in my refrigerator at all times. We’ve made homemade Clementine creamy ice pops, a marinade for chicken tenderloins, and a glaze for my beloved Alaskan Salmon. Seminole Pride™ Noble® have more delicious recipes on their site.