- 2 oranges
- 1 small handful of dill
- 50 g butter (softened)
- 1 pinch salt and black pepper
- 1 tablespoon mustard
- 2 salmon fillets (about 300g each)
- 1/2 cup vegetable stock
- Preheat oven to 190°C/350°F.
- Rinse the oranges, slice them directly with the skin, and remove the seeds.
- Grease a large gratin dish with butter and arrange the slices of one orange on top. Finely chop the dill and add it to a large bowl along with the softened butter, salt, and black pepper. Stir well, then add the mustard and mix well.
- Dry the salmon fillets with a clean paper towel and place them on top of the orange slices in the gratin dish.
- Spread the seasoned butter from step 4 evenly over the salmon, then arrange the remaining orange slices on top of the salmon.
- Add the vegetable stock to the gratin dish and bake the salmon in the oven for about 18-20 minutes.
- Once the time is up, leave the salmon in the oven until the residual heat is cooked through.
- When the salmon is cooked through, remove the gratin dish from the oven and arrange on a plate with the orange slices. Season with additional salt and black pepper to taste.
- Spreading some wine-scented orange marmalade on the seared salmon fillets is also delicious. See the recipe below for instructions.
