It’s citrus season on the grove. Oranges and lemons everywhere. Reminds me of when I was a kid my nonna used to make an orange and “parseluna” salad. Basically just oranges, black cured olives, red onion and olive oil. The first oranges of the season always make me think of her and her orange salads.
When we lived in Rome I this one dish i had at a friends house always stuck with me. It was an antipasto orange cured salmon. At first I didn’t think i would like it. Wasn’t a huge fan of raw fish. The salmon had been cured in oranges, oil and salt. It was the most delicate sophisticated dish. Right amount of acidity balancing the sweetness of the salmon. The oil was robust and married the flavors together.
I had found a great peice of wild caught salmon and the two memories sparked a cord and inspired this quick dish.
4- 6oz pc of Salmon
1-2 Navel Oranges
1/4 Red Onion
12-16 Nocellara Olives
2 Tbsp Sicilian Orange Infused Olive oil
Salt and Pepper to taste
Lay out a piece of heavy duty aluminum foil. Place salmon piece in center. Each peice gets their own foil. Quarter the orange and cut in peices, slice the onion paper thin slices, chop the olives Divide all ingredients by 4 and add to the top of the salmon. Finish with a squeeze of orange and drizzle of orange essence oil and close to make a pouch.
Cook on 375 for 18-20 min.
you can pair with spinach and orange salad. With a quick dressing.
2 Tbsp Olivesmith Olio Nuovo
jiuce of 1/2 orange
1 tsp dijion mustard
wisk all ingredients together and add to greens.