John Myers
Fruity Oven Salmon
The perfect fruity oven salmon recipe with a picture and simple step-by-step instructions.
- 2 Organic oranges
- 2 bunch Dill
- 50 g Soft butter
- Salt pepper
- 1 tbsp Crowned mustard
- 1 kg Salmon fillet, center piece without skin or bones
- 300 ml Vegetable broth
- 150 ml Whipped cream
- 100 ml White wine
- 2 tsp Cornstarch
- 1 pinch Sugar
- Wash the oranges, rub dry and cut into thin slices. Place half of it in an appropriately large, greased baking dish. Dill, except for a few stalks to decorate, pluck and roughly chop. Puree with butter, a little salt and pepper. Stir in mustard.
- Place the salmon on the orange slices in the tin. Spread the dill butter on top and cover with the remaining orange slices. Pour broth over the top and cook in a preheated oven at 190 ° C (fan oven: 170 ° C) on the middle rack for about 20 minutes.
- Carefully pour the broth from the mold through a sieve into a saucepan. Pour in the cream and wine and let it simmer uncovered for 4-5 minutes over high heat. Cover and keep the salmon warm in the switched off oven.
- Mix the cornstarch with a little water and bind the sauce with it. Season with salt, pepper and sugar. Divide the salmon into portions, garnish with dill and serve with the sauce.
- Tagliatelle or a wild rice mixture taste great as a side dish.
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