BLOOD ORANGE ROASTED SALMONÂ
w/Chic Pea Cucumber SaladÂ
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.Â
Ingredients:Â
2-8 Ounce Atlantic Salmon FilletsÂ
1 15.5 Ounce can of Chick PeasÂ
1 Blood Orange (or your favorite Citrus can be subed)Â
1 Bunch fresh DillÂ
1 Clove GarlicÂ
1 CucumberÂ
1 LemonÂ
1 Red OnionÂ
1 Bunch ThymeÂ
½ Cup Goat Cheese CrumbledÂ
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Makes 2 ServingsÂ
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Method:Â
1. Preheat oven to 450Â
2. Drain and wash Chic peasÂ
Make the side salad
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Combine the cucumber, Chic peas, garlic paste, and red onion slices to your taste, half the goat cheese, half the dill. Â
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Toss with all the juice from the lemon wedges, a little olive oil, and some salt and pepper to taste.Â
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At this point, your salmon should be doneÂ
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Let’s plate up:
Place a small bed of this beautiful salad downÂ
Place a fillet of salmon on topÂ
Place 3 slices of roasted orange on topÂ
Garnish with remaining goat cheese and dillÂ
Voila!Â
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315 Kcal per servingÂ