Roasted salmon with orange-herb sauce
Rewritten for the culinarily incompetent. Serves four.
- 1x medium orange
- 1x medium onion, thinly sliced
- 1x tablespoon olive oil
- 4x 3-ounce salmon fillets, preferably skinless
- 2x tablespoons chopped fresh dill
- ½ cup orange juice
- ¼ cup thinly sliced green onions (aka scallions)
- 1½ tablespoons fresh lemon juice
- Packet of orzo.
Preheat the oven to 400°F. Wash the orange, but don’t peel it. Slice it, and place the slices in a single layer in a glass baking dish. Peel the medium onion and slice thinly, and place the onion slices on top of the orange slices. Drizzle it all with olive oil, then sprinkle with salt and pepper. Roast in the oven until then onion is brown and tender, which will take about 25 minutes.
In the mean time, start heating up some water for the orzo.
Cut the bottom ¼” off the green onions, then chop your way up them in thin slices until you have a quarter cup of thinly sliced onion bits. Wash the fluffy end of the dill, chop it as finely as you can manage. Mix a tablespoon of the dill, the orange juice, the onion bits and the lemon juice together in a small bowl. Set aside for later.
Unwrap the salmon and rinse it, then pat it dry with paper towels. You’ll probably find it helpful to divide it into portions now, rather than after cooking. Don’t worry if the skin’s still on it, it won’t be for long.
When the onion/orange mix is ready, take it out of the oven and turn the oven up to 450°F. Carefully remove each onion/orange ring from the dish, and put them on a plate or something. Put the salmon chunks in the dish, sprinkle them with salt and pepper, and do your best to sprinkle on the other tablespoon of wet dill. Carefully put the onion/orange slices back in the dish to cover the fish. Put the whole lot into the oven again. Also start the orzo cooking at the same time.
Roast the fish for 10-12 minutes. It should turn somewhat white and opaque, and when you prod it it should fall apart without any effort. It’ll also fall away from the skin, if there was skin to start with.
When the fish is cooked, remove the orange slices from the dish, but keep everything else. Make a bed of orzo on each plate, and use a spatula to try and transfer a hunk of cooked fish intact. Finally, take the orange/lemon/onion/dill sauce that you prepared earlier, and pour it over the fish.