Salmon with Orange Sauce – Salmon with Citrus Sauce

The orange sauce is a pleasant contrast to the rich salmon. “Lemonade fruits” are a cross between lime and tangelo.

Bring the orange juice to a boil in a small saucepan, reduce to two tablespoons of liquid and remove from the stove. Combine the green onion, soy sauce, ginger, sesame oil, olive oil, juice of one lemon, honey, vinegar, and peppercorns in a baking bowl and stir with a whisk. flavor everything together with the concentrated orange juice, and season heavily with salt and freshly ground pepper. The sauce should have a pronounced sour note, so perhaps mix in more orange juice.

Preheat the oven to 200 °C (gas mark 3 to 4).

For garnish, cut the peel of one orange into thin strips. Fill a small saucepan with water, bring to the boil, pour in the peel strips and blanch for one minute. Drain and set aside.

Cleanly peel both oranges, the limes or lemonade fruits, and the grapefruit and fillet the individual segments. To catch any juice that escapes, work over a baking dish: Run a sharp kitchen knife between the separating skins, separate the segments and add to the juice in the baking dish form.

Form the salmon fillets, skin side down – in a heavy roasting pan coated with a little oil and drizzle with the juice of one lemon. Cover the roaster tightly with aluminum foil and cook for

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