1 mandarin orange
1/2 bell pepper, [yellow, orange or red]
few very thin onion slices
2 salmon strips
2 Tbsp extra virgin olive oil
salt and pepper to taste
1 sheet of parchment paper
1/4 cup apricot jam
• Preheat the oven to 400F.
• Thoroughly wash and dry 1 mandarin orange.
• If you use a navel orange, scoop out the thick pith first and discard.
• Julienne cut half of the skin and sat it aside.
• Dice 1/2 of a bell pepper.
• Cut a few very thin slices from an onion.
• Lay the salmon strips on a sheet of parchment paper.
• Drizzle with oil and season with salt and pepper.
• Scatter the julienned mandarin skins and the onion slices on the top.
• Fold up the parchment and place the package in a small ovenproof baking dish.
• Place in the preheated oven and bake for 10-15 minutes.
• Meanwhile make up the glaze.
• Melt 2 Tbsp butter in a non-stick fry pan.
• Add the diced bell peppers and sauté for a few seconds.
• Stir in the apricot jam and squeeze the juice of the mandarin orange over that.
• Bring to the boil, and then reduce heat to a steady simmer.
• When the watery sauce is reduced to glaze consistency, remove from heat.
• Remove the salmon from the oven and carefully unwrap the parchment paper.
• Salmon strips will be partially cooked and still red at certain parts.
• Pull the parchment out from under the salmon and pour the hot glaze over them.
• Return to the oven and cook for 5 minutes longer.
• Serve the salmon still pink in parts.
• Delicious served with rice and a salad.