Smokey's oven-baked salmon with orange and herbs

Ingredients for 2 servings:

• 400 g salmon
• 2 oranges
• 2 sprig(s) oregano, coarsely chopped
• 2 sprig(s) rosemary, finely chopped
• 1 clove(s) garlic
• 1 tbsp olive oil
• 20 g butter
• 1 small onion(s) or shallot
• 100 ml cream
• 200 ml broth
• 2 tbsp cognac
• 1 tbsp pepper, green, whole
• 1 pinch(s) cinnamon powder
• n. B. Pepper, from the mill
• n. B. Salt

Instructions

Working time approx. 20 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 10 minutes

This keeps the salmon nice and juicy.

Lay two pieces of foil on the work surface and brush with a little olive oil. Cut the salmon into two equal pieces. Cut an orange, including the peel, into thin slices the same size as the salmon pieces and place them on the foil. Grate the zest of the second orange and then squeeze the orange. Set the juice aside. Mix the orange zest, oil, rosemary, and oregano with the squeezed garlic clove, pepper, and salt. Rub the salmon well on both sides and place it on the orange slices. Seal the foil and let the two packages stand for about 30 minutes. Preheat the oven to 200°C (400°F) and cook the two packages for about 20 minutes. Meanwhile, heat the butter and sauté the onions until translucent. Add the cognac, orange juice, and stock. Bring to a boil over high heat. After about 2-3 minutes, reduce the heat and add the green pepper, cinnamon, and cream. Let it simmer gently. Remove the fish from the foil and place it on two warmed plates. Add the orange slices and drizzle with the sauce. Serve with rice.