Robert may's salmon

Yield: 4 servings

Measure Ingredient
2 pounds Darne of salmon (thick slice
\N \N Cut across the fish, just
\N \N Behind the
\N \N Head)
3 \N Oranges, peeled and sliced
2 teaspoons Freshly grated nutmeg
\N \N Salt
\N \N Red wine
\N \N Juice of 1 orange

Skin the darne of salmon. In a saute pan, or other pan just large enough to accommodate the fish, make a layer of orange slices. Put the salmon on top and season with the nutmeg and salt. Pack the remaining orange slices around the sides and over the top. Pour on the wine and orange juice and bring to the boil. Cover and simmer for 15 minutes or until the salmon is just cooked. Serve with triangles of toasted bread--made from good bread, not sliced or supermarket.


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