When I first served this super healthy dish to the family I expected to have a revolt on my hands. Surely after one suspicious mouthful, I would be wearing pureed salmon on my head but instead I was generously patted on the back . Kids love the orange sauce and although the white wine burns off, you may chose to omit or sauce the adults salmon only.
Sardinian Salmon with Orange Butter Sauce
Prep Time: 15 minutes Cook Time: 40 minutes Serves: 4
- 2 cups orange juice
- 90g butter
- 1 tablespoon grated orange rind
- 2 teaspoons sumac
- 1 tablespoon white spelt or plain flour
- 4 salmon fillets
- 1 tablespoon olive oil
- 1/2 cup white wine (sauce for adults serve)
- 3 oranges, segmented
- Start: Preheat oven to 160°C. Place the orange juice in a saucepan over a high heat and boil until it has reduced to about 100ml. Set aside. Combine sumac and flour together and dip skinless side of salmon fillets into the spice mixture to coat.
- Next: Heat a little butter and 1 tablespoon of oil in a non-stick frying pan over medium-high heat. Add the salmon, seasoned-side down and cook for 1 minute. Turn and cook for another minute. Transfer to a baking tray and place in oven for 5-6 minutes.
- Finish: Add the wine to the orange juice and cook over high heat for about 5 minutes until reduced by half and is a thicker consistency. Add the orange segments to just heat them through. Stir in the chives.
For Baby:Puree salmon with some mash and spinach.
All Grown Up: Season to taste. Serve with some parsnip or potato mash, spinach and drizzle with the sauce
Salmon, The ultimate ‘brain-booster,’ these fats are essential for brain development and improving memory. Linked to slowing the brain’s aging process and enhancing immunity by reducing inflammation
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