The Starving Musician Recipes
Salmon Baked with Blood Oranges & Merlot
Serves 2
-
1 medium Vidalia or Maui
sweet white onion, washed, peeled, and sliced
-
3 blood oranges, washed
-
2 6oz thick-cut salmon
filet portions (no less than 1/2" thick--you'll probably have to ask the
fish monger to cut it for you. I ask for "thick, restaurant-style
boneless portions."), rinsed & patted dry
-
salt
-
freshly ground pepper
-
1 bottle Merlot (We used
Francis Copolla)
Open wine & set bottle
aside to breathe. Preheat oven to 350F. Spray dish with Pam.
Using very sharp knife on cutting board, cut stem end and bottom off each
orange. Stand orange upright & following contour of fruit, with long
vertical slices, cut off rind & white pith. (You'll end up with something of
a cylinder-shaped orange.) Lay each orange on its side & slice into 1/4"
thick wagon wheels. Set aside.
In 2 1/2" deep quiche dish or baking dish sprayed with nonstick spray, layer
onions & oranges, sprinkling with salt & pepper & ending with oranges. Add
any juice from cutting board. Lightly salt & pepper salmon & place skin side
down atop onions & oranges. Pour Merlot over all, enough to cover oranges &
onions (but not salmon). Bake at 350F for 45 minutes to 1 hour, until salmon
is done and onions are cooked. (You will be tempted to pile onions & oranges
on top of the salmon. Don't--they'll turn black).
Serve salmon with couscous
or a wild rice pilaf (The Near East packaged one is fine). The onions &
oranges are a flavoring agent only; I don't recommend serving them although
some people like the Merlot-soaked orange pieces.
This recipe is easily adaptable for more people (or even one person). Just
use a larger baking dish and use 1/2 extra onion & 1 extra blood orange for
each additional portion of salmon.
Recipes ©2004 Randi Reed
Back
to The Starving Musician Home |
