Recipes
Salmone al'Arancia (Salmon with Oranges)
From the files of David Scott Allen
I tend to serve a lot of salmon, my friends tell me. This recipe is a real departure from the usual.
- 2 tablespoons sultana raisins
- Extra virgin olive oil for drizzling and greasing
- 2 oranges, 1 cut into 12 super-thin slices, 1 zested and juiced
- 4 six-ounce salmon filets, skinless
- ¼ cup blanched slivered almonds, lightly toasted
- 1 small shallot, peeled and quartered
- 1 small bunch flat-leaf parsley, leaves only
- 1 teaspoon cumin seeds
- 1/8 teaspoon cinnamon
- Pinch of cloves
- Salt & pepper to taste
Preheat oven to 400 degrees.
Soak raisins in a little water or white wine for 30 minutes. (To hasten, microwave for 20 seconds and let sit 10 minutes.)
Spread 4 sheets heavy-duty aluminum foil on work surface. Brush centers lightly with olive oil. Overlap three slices of orange on each to form a bed for the salmon.
Place filets on the oranges.
In a food processor, chop together the orange zest, almonds, shallot, parsley, cumin, cinnamon, cloves, salt & pepper. Spread this crumb mixture on each filet.
Drizzle each filet with olive oil and drizzle the orange juice over each filet.
Seal the packets tightly around the edges, trying to keep an open space for which to steam the salmon. Bake for 20 minutes. (Some, who like their salmon less cooked, prefer 15-18 minutes.)
Wine pairings- Red: Fruit-forward Pinot Noir; Nero d'Avola
- White: Sicilian white; Semillon-Sauvignon Blanc blend
- Other: Rosé from Provence