Salmon’s a big fave all around the world. And there are so many ways to prepare it. But here’s a new one that will be on the table in a flash! I had these seedless red grapes in the fridge, as well as some oranges, and decided to pair them with my salmon and see what happened! Yay! A quick & easy, not to mention tasty dish!
Ingredients: For 2 servings: ( Do the math for additional servings)
- 2 Salmon Fillets. I used Soho, Wild caught.
- 1 tbl Extra Virgin Olive Oil. I like “Light” blend
- 1 teas. Butter or substitute.
- Juice of 1 Navel orange. Get as much juice as possible. Nuking it for 10 seconds releases more liquid when squeezed.
- ½ teas Zest from that same Orange
- Lots of Red Seedless Grapes. Perhaps 25 or so.
- Salt & Pepper to taste
- ½ teas. Thyme. Dried or Fresh. Not the stems, of course.
- Optional: 2 tbl White wine. Always use a wine you’d drink in recipes. Supermarket wine just doesn’t work well.
Directions:
In an oven-proof, large enough skillet or non-stick frypan, place the oil and butter.
When warm, put the salmon pieces in, skin side down. Just brown for 2-3 minutes on a low heat.
Even though not cooked through yet, remove to a plate for a few minutes.
In that same pan, with the juices from the first step, add the grapes, and saute for a minute or two until getting soft.
Add the wine, orange juice and rest of ingredients.
Simmer this uncovered for about 1 minute on low-medium heat.
Re-position the salmon, raw side up, and spoon some of the liquid all over the top. You should see the thyme bits spread all over.
Place in a preheated 350 degree oven for about 10 minutes. Test it with a fork to see if it “flakes” apart when pricked in the center.
Spoon some grapes all over when you’re serving. Easy, delish!
