Serve with rice and seasonal vegetables
Many thanks to Chantal and Marc for the great recipe
Preheat the oven to 200° top and bottom heat and line a baking tray with aluminium foil and baking paper.
Rinse the oranges in hot water and pat dry. Grate the zest from one orange, then cut in half and squeeze the juice from one half.
squeeze the juice from one half.
Cut the second half and the entire second orange into thin slices and lay out in two rows, slightly overlapping, along the length of the salmon fillet on the baking paper.
Peel and squeeze the garlic cloves.
Chop the parsley. Cut the spring onion into fine rings.
Wash the salmon fillet, pat dry and place skin side down (if using) on the oranges. Season with salt and season with salt and pepper and rub with the mustard.
Then score the salmon fillet several times with a knife at intervals of approx. 3 cm. Fold up the edges of the foil around the salmon, but do not cover it yet.
Place the butter in a small pan with 3 Tbsp of orange juice, the grated orange zest and the garlic. Melt slowly over a low heat, stirring constantly.
Pour the mixture over the salmon and spread evenly with a brush. Brush thoroughly into the crevices. Drizzle 4 Tbsp of honey over the salmon, spread evenly. Scatter the spring onion over the top.
Place the baking tray in the oven and bake for +- 30 minutes, the core temperature should be 60°. Remove and garnish with the
garnish with the parsley. Serve with rice and vegetables.
