I swore to myself that this year would be different. It might have happened in the past, but it wasn’t going to happen again this year. I was going to be diligent…I was going to show restraint. I wasn’t going to make the same decisions as in years past. But, guess what…it happened again. The dreaded holiday weight made it’s way into my life and onto my waistline once again. A few too many nights of cocktails and friends combined with a few too many mornings of jammie pants solidified the evil concoction of too tight jeans! While in the moment it’s so easy to convince myself that it’s all worth it; that it’s sweater weather so no one will notice anyway. But, I know…and now with the new year it’s time to regain control!
So, with that little rant, you will notice a little healthier side to featured recipes over the next few months. But, as I know I’m not the only victim, hopefully these healthier (yet still delicious!) options will be welcome in your kitchen.
I’m also very excited for some of these upcoming recipes, as they are a wonderful way to use the bounty of citrus I have obtained from my backyard! Lemons, oranges, and a couple mystery fruits (they smell like grapefruit, but are crazy huge!) are welcome gifts of the few chilly nights we experienced in mid-December. Walking into my backyard to pick lemons is by far one of my favorite things about California! And, the oranges were a huge surprise as they were hiding on the same tree as the mystery fruit! A graft gone horribly bad….I’m not sure what the future holds for this evil beast of a plant, as it has thorns the length of my fingers, but those oranges may have bought it another year! Anyway…onto dinner!
- 1 large orange, unpeeled, sliced
- 1 large onion, halved, thinly sliced
- 1 1/2 tablespoons olive oil
- 3 4-ounce salmon fillets
- 3 tablespoons chopped fresh dill
- 1/2 cup orange juice
- 1/4 cup thinly sliced green onions
- 1 1/2 tablespoons fresh lemon juice
- Additional unpeeled orange slices for garnish, if desired
Preheat oven to 400°F. Place orange slices in single layer in 13x9x2-inch glass baking dish. Top with onion slices.
Drizzle with oil. Sprinkle with salt and pepper. Roast until onion is brown and tender, about 25 minutes. Remove from oven. Increase oven temperature to 450°F.
Remove orange and onion from the baking dish and set aside. Arrange salmon in center of dish. Sprinkle with salt, pepper and 1 1/2 tablespoons dill.
Spoon orange and onion slices atop salmon. Roast until salmon is opaque in center, about 8 minutes.
Meanwhile, mix orange juice, green onions, lemon juice and remaining 1 1/2 tablespoons dill in small bowl.
Transfer salmon to serving dishes. Spoon onion alongside if desired; discard roasted orange slices. Pour orange sauce over fish. Garnish with additional orange slices. Serve with rice or lentils.
Recipe modified from Bon Appetit