For the salmon:
- four 6-ounce salmon fillets
- 1 cup freshly squeezed citrus juice (recommended: half Sunkist Delite® Mandarin and half Sunkist® Minneola Tangelo)
- 1 teaspoon citrus zest
- 1 teaspoon salt, plus more for sprinkling
- 1/4 cup chopped fresh herbs (see note 1)
- 1/4 cup extra-virgin olive oil
For the orange red onion salsa:
- 2 medium oranges (recommended: Sunkist Cara Cara Oranges)
- 1/3 cup finely diced red onion
- 1 medium jalapeño, seeded and finely diced (optional)
- 3 tablespoons chopped fresh herbs (see note 1)
- 2 tablespoons extra-virgin olive oil
- salt, to taste