Katie and Giancarlo Caldesi, connoisseurs of all things Italian, have a new cookbook out! Bring a taste of Sicily right into your home kitchen and re-create the best of what this food-forward island has to offer. This baked salmon with oranges is as beautiful to look at as it is delicious to eat!
Oranges of various types are available most of the year in Sicily, but the most popular, the blood orange Tarocco, can only be found in the winter months. Salmon stands up well to the sweet flavor of orange, and married with the thyme and pepper, this incredibly simple dish becomes more impressive than the sum of its parts.
Reprinted with permission from Sicily
- 2 sweet oranges
- 4 salmon fillets (approximately 1 pound 9 ounces total weight)
- A few sprigs thyme, leaves stripped
- Salt and freshly ground black pepper
- 2 tablespoons extra-virgin olive oil
- Scant 1/2 cup white wine
For the salmon
Preheat the oven to 180°C (350°F/gas mark 4). Cut away the skin and all the white pith from the oranges. Neatly cut the segments from between the membrane and set aside, collecting any juice in a bowl.
Make four cuts into the salmon fillets at a 45-degree angle, stopping 1 cm (½ in) short of the skin. Insert an orange segment into each cut and put the fillets (skin side down) into an ovenproof dish.
Scatter over the thyme leaves and season the fish with salt and plenty of pepper. Pour over the reserved orange juice, olive oil and wine. Scatter any remaining segments of orange around the fish.
Bake for 20 minutes or until the fish is firm to the touch and cooked through.