Lemons
JUICY, TART, BETTERFOR YOUR HEART
The average North American consumes nearly twice the recommended amount of sodium.1 Luckily,
there is an alternative that can help reduce sodium and improve flavor.

Recent research by a master chef at Johnson &Wales University revealed that Sunkist® lemons
could be used to reduce salt in recipes up to 75%
and found an optimal blend for any recipe.

Optimal Blend
For 2-4 serving recipes calling for salt,
reduce salt by using this blend.

WHY ADD JUICE LAST?
• More flavorful punch• Green vegetables keep color better• Protects the texture of meats

Vegetables

If original recipe
calls for:1 tsp salt

Zest: add before or during cooking
Juice: add after cooking

Then replace with:

1/4 tsp salt +FINISH WITH
2 1/2 tsp Sunkist
lemon juice

Best Timing

While the optimal blend works for any recipe,
avid home chefs who want to put their best plateforward can follow these specific Sunkist® lemon
substitutions in recipes calling for salt:
For this dish:

BEFORE/DURING
COOKING
1/4 tsp salt
1/2 tsp Sunkist
lemon zest

1/2 tsp zest +It will reduce sodium by:

2 1/2 tsp juice

75%

5 tsp juice

50%

2 2/3 tsp juice

30%

Pork
Fish

1 tsp salt

1/2 tsp salt +1 tsp zest +Dressing
GrainsSoups

1 tsp salt

2/3 tsp salt +1 1/3 tsp zest +BeefChicken1 tsp salt

2/3 tsp salt +1 1/3 tsp zest

30%

1

Sources: 2015-2020 Dietary Guidelines for Americans: Government

For more information, resources and recipes,
please visit sunkist.com/nutrition/lemons

SUNKIST and S’alternative areregistered trademarks of Sunkist
Growers, Inc., USA ©2021

CITRUSTERIYAKI

SalmonDIRECTIONS:MARINADE
1.

Combine the Sunkist® orange and lemon juice, soy sauce,brown sugar, ginger, garlic, red pepper flakes and sesame oil ina bowl and whisk until brown sugar is dissolved.

2. Put the salmon in a large sealable plastic bag and add themarinade, making sure to coat all sides.
3. Refrigerate for no more than 1 hour.

SERVINGS: 4
INGREDIENTS:
MARINADE
1/2 cup freshly squeezed Sunkist®
orange juice
2 tablespoons freshly squeezedSunkist® lemon juice
1/2 cup soy sauce
1/4 cup brown sugar, packed
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
1/4 teaspoon red pepper flakes
1 tablespoon sesame oil
2 teaspoons cornstarch

SALMON
4 salmon fillets (4-6 ounces each)
Canola oil®
1 Sunkist lemon cut into quarters
1 Sunkist® orange cut into quarters

4. To make the sauce, remove the fish from the marinade.
5. Place the excess marinade into a small sauce pan and whisk inthe cornstarch.
6. Cook over medium low heat, whisking often until it comes to asimmer and is thickened.
7. Remove from heat and set aside.

SALMON
1.

Preheat an oven to 400°F.

2. Heat a large, ovenproof nonstick skillet with a little oil overmedium high heat, until the pan is hot.
3. Add the salmon skin side up for about 1 minute then flip salmon
over.
4. Add the citrus wedges to the pan around the salmon, thentransfer the skillet to the preheated oven.
5. Cook for about 4 minutes or until salmon is just done,
depending on the thickness of the fish.
6. Serve the salmon drizzled with the thickened marinade andoven roasted citrus on the side to squeeze over fish.

DIRECTIONS:1.

CRISPYLEMON

Roasted Potatoes
SERVINGS: 4
INGREDIENTS:
2 pounds baby golden potatoes(or any variety), diced intoquarters or halves
1 Sunkist® lemon
1/4 cups fresh squeezed
Sunkist® lemon juice (about 2Sunkist® lemons)
2 tablespoons olive oil
1/2 teaspoon garlic powder or 1teaspoon grated fresh garlic1 teaspoon mustard
3 sprigs fresh rosemary
Flaky sea salt

Preheat the oven to 425 degrees F. Use the convection setting
if you have it. Line a baking sheet with parchment paper.

2. Bring a large pot of water to boil. Add 1 teaspoon baking soda.
Once boiling, add potatoes and immediately set timer for 5minutes.
3. While potatoes boil, make the lemon dressing by whisking
together 1/4 cup Sunkist lemon juice, olive oil, mustard, andgarlic. Set aside.
4. Check potatoes at 5 minutes. Cook potatoes until tender
enough to poke with a fork. Once cooked, strain potatoes andpat dry with a towel.
5. Place potatoes back in the pot and gently toss with lemondressing until mixed well.
6. Place potatoes onto the lined baking sheet. Make sure thepotatoes are not touching.
7. Roast potatoes in oven for 30-35 minutes. Flip after 15 minutes
for extra crispy potatoes. Cook until the edges are golden andcrispy.
8. Remove from oven and sprinkle generously with sea salt,rosemary and a squeeze of fresh Sunkist lemon. Serve
immediately.

LEMONYROASTED

Cauliflower
with Pesto
SERVINGS: 4
INGREDIENTS:
2 Sunkist® lemons
1 large head cauliflower
1 tablespoon olive oil
1/3 purchased basil pesto

SPICY
LEMON

Cheese Dip

DIRECTIONS:
1.

Preheat oven to 400°F.

2. Juice and zest one lemon and set aside. Cut the other lemon into
wedges for garnishing, and set aside.
3. Cut the core out of the cauliflower, and then break or cut into
medium size florets. Place in a large bowl and drizzle with thelemon juice and olive oil. Toss to coat well and season with salt
and pepper to taste.
4. Lay out cauliflower in a single layer, on a non-stick baking sheetpan (reserve the bowl).
5. Roast for about 12- 15 minutes or until just tender.
6. Meanwhile whisk the lemon zest and the pesto together in thereserved bowl. Add additional pesto to taste.
7. Remove the cauliflower from the baking pan with a spatula andadd it to the pesto bowl. Toss gently. Serve immediately withlemon wedges for squeezing.

DIRECTIONS:
1.

Add all ingredients into a blenderand blend until smooth.

2. Add more lemon juice to taste, asneeded.
3. Refrigerate until ready to serve.

SERVINGS: 2
INGREDIENTS:
1 Sunkist® lemon, zested
1/2 cup Sunkist® lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
2 cups cottage cheese
1 splash of hot sauce, add more totaste
1 pinch of salt

For more information, resources and recipes,
please visit sunkist.com/nutrition/lemons