Blood Orange Olive Oil and Brown Sugar Coated Salmon

School has returned and with it lunches. I don’t really eat sandwiches, probably because I am not used to it (we only ate them for pic nic in France or when we ate ” sur le pouce” ( on the run) comme on dit en Francais. Even today you will seldom see me eat sandwiches because I try to stay away from carbs.

Anyway not eating sandwiches for lunch makes fixing lunches is a tad more complicated. It is a salad, or left-overs.
In order to not worry about my lunches for this week, I thought to fix a whole salmon filet for dinner on Sunday so that i will have enough left-overs for a few days… Or so I thought;-)… My son ate most of it leaving only enough for my Monday but I guess that is okay.

Ingredients for a large salmon filet ( about 6 people):

2 tbsp of blood orange olive oil.
3 tbsp of brown sugar
About 2 tbsp of fresh ginger grated
2 tbsp of low-sodium soy sauce
Optional 1mango peeled and diced.

Turn the oven to 400.
In a small bowl, mix all the ingredients and set aside.
Place the salmon on deep flexipat that you would have placed on a perforated sheet.
Season with salt and pepper
Spoon the “rub” over the filet and spread it all over it.
Place the salmon in the oven and cook for 11 minutes.
Spread the mango over the salmon if you want to use some.
Place the salmon over individual plates with some roasted asparagus and roasted cauliflower and eat up!!! Yummy!!!!:-)))