Directions: |
Directions:Heat the oven to 400 degrees.
Cut the orange and lemon in half crosswise. Thinly slice 1/2 of the orange and 1/2 of the lemon into thin slices. Juice the remaining halves of both fruits.
Set a 24-inch-long sheet of kitchen parchment on a baking sheet. Fold the sheet in half across the short side, then open the folded parchment (like a book), leaving one half of it on the baking sheet. Arrange about half of the orange and lemon slices in a single layer in the center of the parchment on the baking sheet.
Sprinkle half the rosemary over the citrus slices. Set the salmon over the rosemary, then sprinkle with salt, the citrus juices and oil or a pad of roasted garlic butter instead of oil. Scatter the chilis over the salmon pieces. Top each piece of salmon with a quarter of the remaining rosemary and citrus slices. I like to drizzle some white wine over the top of everything to help produce steam.
Fold the second half of the parchment over the fish, then crimp and fold the edges together to create a sealed packet. Bake — on the sheet pan — on the oven's middle shelf for 10 to 12 minutes, or until just cooked through (stick a paring knife through the parchment and salmon; it should move easily through the fish if done).
Cut open the parchment, discard the citrus slices from the top of the salmon, then place each piece on a serving plate. Spoon some of the chilies, rosemary and juices over each piece. Serve with a lemon wedge. |
Personal
Notes: |
Personal
Notes: This one seems a bit fancy but it's really simple once you get the hang of it. It looks beautiful on the plate and will impress your date for sure. We eat this with some white rice and steamed or roasted brussel sprouts. Serve with a nice white wine, light a candle and wear something sexy, ya bum.
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