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I am so excited about the complex and delicate flavours of this dish, and despite the fact that I don’t like fish, I decided to post the recipe anyway. I think sockeye strips are the best choice for this one. I had orange marmalade in mind initially, but then I used ordinary apricot jam and WOW!

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.




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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!