When I can’t grill fish outside because of the weather, the only two methods of indoor cooking I employ are poaching and baking in parchment. Both ways seal juices and flavors in to insure a moist fish, thus avoiding that fine line of overcooking it to dry with broiling or baking.
I’ve seen a lot of recipes around the internet using blood oranges in recipes for salad dressings, desserts, as well as cocktails. I have to confess, though, that I can’t hear the word blood orange or see a photo of one without thinking of the opening sequence of this show…
It’s a pretty effective opening for a show about a serial killer, making something as innocent as preparing breakfast and getting ready for the day almost a violent act itself.
I think you’ll like this light, citrusy, easy-to-prepare recipe. The most difficult part is to julienne the carrots and fennel. Here is a short video demonstrating how to do it:
But if you think I look this graceful cutting up my vegetables, you would be mistaken. Carrots are not straight, and we must do our best to work with the curves we are given without injuring ourselves. By all means, if you have a gadget that will slice julienne then
I am jealous by all means, use that thing.
parchment-baked salmon with blood orange and fennel
4 salmon fillets (approximately 5 ounces each)
1/2 cup carrots, peeled and julienne cut
1/2 cup fennel, julienne cut
1/4 cup green onion, thinly sliced
1/2 tsp salt
1/2 tsp pepper
4 thin blood orange slices
1 Tbsp. olive oil
1/4 cup freshly squeezed blood orange juice
Preheat oven to 425 degrees. Cut 4 pieces of parchment paper into 15×13-inch rectangles. Fold each rectangle in half and then unfold again.
Place 1 salmon fillet next to each fold line of the parchment. Season with salt and pepper. Whisk together olive oil and orange juice in a small bowl. Pour over each fillet in equal amounts. Place carrots, fennel, and green onion on top of each fillet, Top each piece with an orange slice.
Fold parchment over salmon longwise and then fold back toward the fillet to seal. Fold each short end over, left then right. Tuck tightly under to seal. Place on a baking sheet.
Bake 12-15 minutes until parchment starts to brown and salmon begins to flake (you may have to cut a slit in one packet to check).