Orange season is here!
I love the flavour it gives to dishes of fish, chicken, pork…
Salmon is an oily fish. It contains protein of high biological value, good fats (omega 3), vitamins, minerals…
This is an excellent way of cooking salmon, steamed in its own juices, so we won’t add extra fat and most importantly, our kitchen won’t smell from fried-fish 😉
If you have never eaten it like that, you will love it!
For 1 person:
1 fillet of fresh salmon (130 – 150 gr.)
1 leek (white part)
salt, black pepper, dill
wax paper or aluminium foil
Pre-heat the oven at 200 degrees.
Cut the carrot, the leek and the courgette in julienne (very thin strips) and put them in a pan with a teaspoon of olive oil, salt and pepper and poach it for 2 or 3 minutes.
Take a big piece of aluminium foil, and put in layers: – poached vegetables, the piece of salmon, a pinch of salt and pepper, finely cut dill, a slice of lemon, a slice of orange and a squeeze of orange juice.
Close the aluminium foil well, like doing a packet and put it in an oven tray, bake it in the oven at 200 degrees for 10 minutes.
Remove the foil, and serve it with some basmati or brown rice.
Ready to eat!
You will have a delicious salmon cooked in its own juices with great flavours of orange, citrus fruits, dill…