Last week Jason had American blood oranges for sale. I don’t usually buy imported oranges but I love blood oranges so bought a few. Years ago we used to stay in a small hotel on the hill above Prato in Italy. Every morning as soon as we sat down for breakfast we were served a glass of freshly squeezed blood orange juice. It was delicious so when I saw the oranges on Saturday I immediately remembered those breakfasts.
However I didn’t end up squeezing the oranges for juice for breakfast but decided to make a citrusy mix in which to roast a piece of salmon. We were up north with limited ingredients so I used what I had. I served the salmon with salad made from a three rice blend combined with fresh peas, fresh corn kernels, a few baby spinach leaves, sliced snow peas, beans, finely chopped chilli, plenty of chopped parsley and mint, a few segments of blood orange with a simple vinaigrette.
½-1 salmon fillet
2-3 blood oranges, zest of one
Zest and juice of 1 lemon
3 tbsps pomegranate molasses
½-1 tbsp berbere spice mix
Small knob ginger, peeled and finely grated
2 tbsps gin (optional)
Salt and pepper
Heat the oven to 180°C. Place the salmon skin side down in an oven dish. Sprinkle with the zest of the blood orange and lemon. Season with salt and pepper. Set aside for a few minutes.
Put the rest of the ingredients in a small pot and simmer for about 5 minutes to reduce the mixture a little. Let it cool for a few minutes and then pour the mixture around the salmon. Carefully spoon some over the salmon.
Bake in the oven for 10-20 minutes depending on how well done you like your salmon cooked and the thickness of the fillet. Baste with the juice halfway through cooking.
Serve warm or at room temperature with some of the pan juices.