Summery salmon à l'orange

Ingredients for 2 servings:

• 2 salmon fillets
• 2 spring onions
• 2 cm ginger, fresh
• 1 chili pepper(s)
• 1 orange(s) (organic)
• e.g. ghee or clarified butter or coconut oil
• 1 tbsp flour
• 2 tsp spice mix for Alsatian Gewürztraminer or turmeric, cumin, cardamom
• 300 ml orange juice
• 1 shot of Cointreau
• 1 dash of sweet cream
• 1 dash of soy sauce
• ½ lime(s), the juice
• 3 tbsp cranberries, dried
• possibly wine (Gewürztraminer) for soaking
• 5 walnuts
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Soak the cranberries overnight in orange juice or Gewürztraminer. Using a zester or a sharp knife, thinly slice the orange zest. Peel the orange (remove all the white parts!), cut it into thick slices, and place them side by side in a baking dish. Place the thawed salmon fillets on top of these slices and season lightly (!) with salt and pepper. Cook the orange sauce. Finely chop the spring onions, setting aside the green parts for now. Finely chop the ginger and chili pepper. Sauté the white parts of the spring onions with the ginger, chili, and orange zest in ghee (clarified butter) or coconut oil. Dust with about 1 tablespoon of flour, stir in, and add the spice mix, allowing it to sauté a little. Deglaze with orange juice and reduce slightly. Season with Cointreau, cream, lime juice, salt, pepper, and a little soy sauce. Now add the green parts of the spring onion (also finely chopped, of course) and the cranberries. Pour the sauce over the salmon and place the walnuts on top (do not mix them with the sauce, as this will give them a nice crunch in the oven). Bake in a preheated oven at approximately 180°C for approximately 15-20 minutes.