Dinner on Deadline: Salmon in Orange Sauce

This salmon dish from The Al Tiramisu Restaurant Cookbook couldn't be simpler or fresher-tasting.

4 servings

4 six-ounce skin-on, center-cut salmon fillets

Extra-virgin olive oil

Kosher salt or sea salt

Freshly ground black pepper (optional)

4 navel or blood oranges

1/2 cup fish stock or seafood stock

1 teaspoon cornstarch

1/4 cup water

1. Place a fine-mesh strainer over a medium saucepan. Line a baking sheet with foil. Preheat oven to 375 degrees.

2. Rub the salmon fillets lightly with the oil, then season with salt and pepper. Arrange on the baking sheet, spaced at least an inch apart. Roast for 8 to 10 minutes, depending on the thickness; they should be just opaque but not dry.

3. Meanwhile, cut the oranges into supremes: Use a serrated knife to slice off the top and bottom of the fruit. Place the oranges on a cutting board and slice off their peels and pith, leaving as much of the fruit as possible intact. Cut between the membranes to separate. Reserve 16 of the neatest ones for serving; squeeze the juice of the rest, and the membranes, through the strainer and into the saucepan.

4. Add the stock to the pan, then place over medium-high heat. Bring to a boil; cook for a few minutes, stirring occasionally.

5. Whisk the cornstarch and water in a small bowl until smooth, then whisk the mixture into the saucepan; cook for 1 minute or until thickened. Season with salt. Remove from heat; add the reserved orange sections and stir to warm them through.

6. Place a fillet on each plate (discard the skin if desired). Spoon on the sauce and orange sections and serve.

- Adapted from The Al Tiramisu Restaurant Cookbook: An Elevated Approach

Per serving: 320 calories, 35 g protein, 14 g carbohydrates, 13 g fat, 2 g saturated fat, 95 mg cholesterol, 180 mg sodium, 2 g dietary fiber, 10 g sugar