Salmon a l’orange
Ingredients – serves 4
4 Salmon portions (175g each, skin on but descaled)
150ml red wine
100ml vegetable stock
3 tablespoons marmalade
1 medium onion, finely sliced
1 bay leaf
Sea salt and Black Pepper
I Hispi Cabbage
Oil for cooking
Carefully cut the zest off 2 oranges and finely slice (julienne), squeeze the juice from those oranges into a bowl. Peel the third orange and using a knife cut out the segments and set aside with the zest.
Finely slice and wash the cabbage, leave to drain.
For the salmon pre heat the oven to full, heat a frying pan and season the salmon with salt and pepper, add a drop of oil into the pan and carefully lay in the salmon skin side down. Cook over a moderately high heat for around 4 minutes or until the skin is well coloured and crispy, turn the salmon over, add a few sprigs of thyme and place into the pre heated oven for a further 6 minutes.
Whilst the salmon is cooking place a pan onto a high heat, add a little oil and then add the onions, saute for about a minute to soften tossing the pan frequently, add the orange juice, red wine, stock and bay leaf. Bring to the boil and reduce by a third before stirring in the marmalade and adding the orange segments.
For the Hispi cabbage, heat a little oil and butter in a pan and add the cabbage, season with salt and pepper and cook over a high heat frequently tossing the pan for around 3-4 minutes or until the cabbage has softened slightly.
To serve, place a bed of cabbage onto each plate then sit on the salmon (skin side up) spoon over the orange sauce and orange segments, finish with a sprinkling of orange zest and fresh sprigs of thyme.