51 minutes ago
Wednesday, March 9, 2016
If you know me well, then you know my deep love for figs and avocados.
However, my #1 favorite ingredient to use in the winter has to be a blood orange.
I love them for their beauty, taste and rarity in these parts.
They are a January/February crop, and they are not easy to find for us New Yorkers (that includes New Jerseyans).
I only just was able to find them at Trader Joe's last week, and it is getting near the end of blood orange season.
On another note, I have been mail ordering my fish directly from Alaska lately. Wild salmon and halibut.
It's the same price as my fish market, however, it has a better flavor and hasn't been sitting in the fish case on ice for days.
It ships overnight, comes frozen, and it's been wonderful to just pull a piece of fish out of the freezer and have a beautiful, easy dinner.
This is so easy, and you can do it with regular oranges if you can't find blood oranges, I am sure.
The roasted orange slices taste like candy.
We loved this simple dinner, you will too.
Wild Salmon w/ Blood Orange Glaze: serves 2
1 lb. piece of wild salmon (I like it w/ skin)
1 blood orange, cut in half
1 large garlic clove, grated on a microplane zester
1 tbsp brown sugar
1/8 cup of soy sauce
fresh parsley for garnish
Squeeze and zest only half the blood orange rind and juice into a bowl. Save the other half for slicing.
Mix w/ the soy sauce, sugar and grated garlic.
In a glass or nonreactive dish, lay the salmon and pour the glaze over the fish.
Slice the other half a blood orange into uber thin slices and lay on top.
Let the salmon sit for 1 hour w/ the marinade/glaze.
Place in a 400F oven for 12-15 minutes, depending on the thickness of the fish.
The orange slices will get nice and jammy.
Garnish w/ fresh parsley and enjoy!