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Orange-Baked Salmon

August 6, 2011
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AUGUST 4th, 2011 — I’ve missed fish. At home, it’s usually teriyaki or garlic-rubbed, with a little extra oil at the bottom, so I decided to try something else.

If I had sliced the orange thinner, maybe the salmon would have absorbed it faster.

So what did you do?
1 whole salmon fillet. Throw it on foil or parchment paper. Season with salt and pepper, then impress sliced oranges on top, and a little bit of herbs. Thyme or rosemary would be great, I think. I used dried oregano. (That’s all I had.)
400 degree oven. 15-ish minutes. No extra olive oil or anything, which is great, because salmon is a very fatty fish with lots of its own good oils.

Bed of spinach and leftover Israeli couscous salad from this dinner. Drizzle a little balsamic vinaigrette on top.

Lessons learned?
Some lemon juice would have been nice. The orange flavor wasn’t imbibed as much in mine.


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