Add a little Sunshine State sheen to your dinner table with Salmon in Orange Sauce, a dish that’s quick enough for a weeknight meal and gorgeous enough for guests. Here’s how to make it:
• Place a fine-mesh strainer over a medium saucepan, line a sheet pan with aluminum foil, and heat the oven to 375 degrees.
• Slice the tops and bottoms from four navel or blood oranges. Place on a cutting board and slice off the peels and pith. Cut between the membranes to separate the sections. Reserve 16, and squeeze the rest through the strainer into the saucepan.
• Lightly rub four skin-on, center-cut salmon fillets with olive oil and season with salt and freshly ground pepper. Arrange on the pan, skin side down, and roast 8 to 10 minutes, until barely opaque.
• Meanwhile, add 1/2 cup fish or seafood stock to the saucepan, and bring to a boil over medium-high heat.
• Stir one teaspoon cornstarch into 1/4 cup water, and briskly whisk into the stock, cooking about one minute, until thickened. Remove from the heat, and stir in reserved orange sections.
• Place each fillet at the center of a dinner plate (discard skin if you wish) and spoon sauce and orange sections over and around them. Makes 4 servings.
(Adapted by the Washington Post from The Al Tiramisu Restaurant Cookbook by Luigi Diotaiuti.)