Oranges aren't just good in desserts. They also make a good sauce for fish. This recipe was easy and used three things from our CSA box this week--some dill, some green onions, and a couple of oranges. We'll repeat this recipe. With the exception of J, we all loved it. Curtis said it reminded him of summer (he grew up in the Atlantic Provinces of Canada and ate salmon in the summer) and M informed us once again, that she LOVES fish.
Roasted Salmon with Orange Sauce
from Bon Appetit
1 large orange, unpeeled, sliced
1 large onion, halved, thinly sliced
1 1/2 T olive oil
4 4-oz skinless salmon fillets
3 T fresh dill, chopped
1/2 c orange juice
1/4 c thinly sliced green onions
1 1/2 T fresh lemon juice
Place orange slices in single layer in 13 x 9 x 2-inch glass baking dish.
Top with onion slices and drizzle with oil. Sprinkle with salt and pepper.
Roast until onion is brown and tender, about 25 minutes in a preheated 400 degrees oven. Remove from oven and increase oven temperature to 450.
Push orange and onion slices to side of baking dish. Arrange salmon in center of dish. Sprinkle with salt, pepper, and 1 1/2 T dill. Spoon orange and onion slices atop salmon. Roast until salmon is opaque in center, 8 - 15 minutes depending on thickness. (If salmon seems to be cooking very slowly, removed oranges and onions from over top for a few minutes). Meanwhile, mix orange juice, green onions, lemon juice, and remaining 1 1/2 T dill in small bowl.
Transfer salmon to platter. Spoon onion alongside; discard roasted orange slices. Pour orange sauce over fish. Garnish with additional orange slices.