Ingredients: A B Gf Ef Df
(for 4 people)
- A nice fillet of wild salmon, approx. 1 ½ lb.
- 1 whole orange
- A few sprigs of mint
- 4-5 Tbsp. of Evoo
- Himalayan salt
- 2 tsp of pink peppercorns *
Preheat the oven at 380F.
Wash the mint and pat it dry with a paper towel. Wash the salmon and pat it dry with paper towels.
Cover an oven pan with a big piece of aluminum foil, approx. 3 feet long.
You must have enough foil to close it loosely around the salmon. Wash the orange and slice it into rounds. Grease the center part of the aluminum foil with oil, lay the salmon on the foil, place the orange rounds on top of the salmon fillet, alternating them with the mint sprigs. Add the remaining oil on top and around the salmon.
Grind some Himalayan salt and add the pink pepper corns.
Close the aluminum foil, loosely around the salmon, but tightly at the seams so that the heat cannot escape while the salmon is cooking.
Bake for 20 minutes. Carefully open the aluminum, starting form the top, to let the steam inside the aluminum wrap evaporate for a few seconds. Cut the portions and serve, keeping a slice a orange and some mint on top of each slice.
Serve warm.
* Pink peppercorns are related to cashews and can cause an allergic reaction in those who are allergic to cashews/tree nuts