BLOOD ORANGE ROASTED SALMON
w/Chic Pea Cucumber Salad
Blood oranges get their unique coloring from a special pigment that develops only at night when temperatures are cool. These pigments impart not only color but also a flavor some might compare to berries. In this recipe you’ll place blood orange slices beneath and on top of the salmon before roasting to provide a little tartness, perfectly balancing the richness of the fish.
Ingredients:
2-8 Ounce Atlantic Salmon Fillets
1 15.5 Ounce can of Chick Peas
1 Blood Orange (or your favorite Citrus can be subed)
1 Bunch fresh Dill
1 Clove Garlic
1 Cucumber
1 Lemon
1 Red Onion
1 Bunch Thyme
½ Cup Goat Cheese Crumbled
Makes 2 Servings
Method:
1. Preheat oven to 450
2. Drain and wash Chic peas
Make the side salad
Combine the cucumber, Chic peas, garlic paste, and red onion slices to your taste, half the goat cheese, half the dill.
Toss with all the juice from the lemon wedges, a little olive oil, and some salt and pepper to taste.
At this point, your salmon should be done
Let’s plate up:
Place a small bed of this beautiful salad down
Place a fillet of salmon on top
Place 3 slices of roasted orange on top
Garnish with remaining goat cheese and dill
Voila!
315 Kcal per serving