Blood Orange Olive Oil and Brown Sugar Coated Salmon

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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.

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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.
  1. Turn the oven to 400.
  2. In a small bowl, mix all the ingredients and set aside.
  3. Place the salmon on deep flexipat that you would have placed on a perforated 1
  4. Season with salt and pepper
  5. Spoon the “rub” over the filet and spread it all over 2
  6. Place the salmon in the oven and cook for 11 minutes.
  7. Spread the mango over the salmon if you want to use 1
  8. Place the salmon over individual plates with some roasted asparagus and roasted cauliflower and eat up!!! Yummy!!!!:-)))photo 4

Bon appetit and Happy cooking!!!