If you’re anything like me you’re sick and tired of seeing blood oranges all over bloggerland. But you’re intrigued, so you go with the flow. You know, if you’re like me.
Speaking of timeless, I made something with those tie-dye-esque blood oranges that you will want to make. You want to make this for a few reasons:
- It literally takes all of 5 seconds to throw together;
- It literally takes less than 15 minutes to cook;
- You can use any veggies you want and it will turn out delicious;
- It’s healthy (you know, if that sort of things is important to you);
- It makes you look SUPER fancy, even if you’re like me and, at 9 months pregnant, wander around the house unshowered without make-up and with your belly hanging over the front of your shorts.
Clearly I need some fancy in my life.
I told you, I need some fancy in my life. The hot pink toenails are just not cutting it right now with the belly thing.
Note: This makes 2 packets, but can easily be doubled to accommodate the number of meals you need.
- 2 6-oz salmon filets (I prefer mine to be skinless if you can find it or just remove the skin yourself)
- 1 large blood orange
- 1 leek, white and light green parts only, sliced into rings and rinsed well to remove all dirt
- 1/2 cup sugarsnap peas
- 8 stalks asparagus, tough ends trimmed and cut in half
- sprinkling of dried thyme
- salt and pepper
- 2 square pieces of parchment paper, 15″ x 15″
Preheat oven to 400. Fold each piece of parchment paper in half and re-open. Slice the blood orange into very thin slices and make a little bed of them in the middle of each piece of parchment paper near the crease. Place a salmon filet on top of each bed and sprinkle generously with salt, pepper, and thyme. On top of the seasoned salmon dump even amounts of the leeks, 1/4 cup of sugarsnap peas, and 4 halved stalks of asparagus. Now fold the paper over the bed of salmon and veggies and fold the edges all around to make a calzone of parchment paper…the whole point is to make it as airtight as possible to keep the steam in (that’s what helps it all cook). Place the packets on a baking sheet and bake at 400 for 12-15 minutes (12 if the salmon filets are thin, 15 if they’re thicker). Remove and immediately and carefully place on plates and open. You’ll get a steam facial that smells like heavenly blood oranges and thyme and be greeted with perfectly steamed veggies and fish.
The salmon and veggies will have the most delicate orange flavor and you can certainly eat the oranges too (maybe not the rind, but you get the idea).
I happen to have both salmon and blood oranges, that never happens! Looks wonderful
Hmmmm timeless! Like your recipe. I am going to try it soon. So I have bookmarked it for reference. Soon let you know how it goes! Thanks HEATHER.
MMM! This looks so healthy AND delicious!!! I made a baked feta and blood orange feta salad – the recipe is on my blog if youre interested – and it was sooo good. I can imagine it would be yummy with salmon too. AND Im on this boring health food kick for the next 2 weeks… which I think could definitely be perked up by this!!
BOOKMARKED! 🙂
While you are definitely right that blood oranges are all over the food blogs, I gotta tell you, this recipe looks awesome! I’m intrigued by the use of paper to cook the fish – I love this idea and I must try it, because I get sick of the same ol way of baking my salmon. I’ll have to try this, but I may just add a little orange zest in there too for good measure 🙂
What a healthy, gorgeous meal! I’ve got to find me some blood oranges!
I haven’t cooked anything en papillotte in years. I really should. I have some steelhead trout that will be perfect.
Ooo fancy! We definitely eat salmon once a week and I need a different way to cook it. This works nicely.
Oohh this looks delicious!! I’ve always wanted to try salmon en papillotte but I always end up cooking it some different way.
I think blood oranges are gorgeous but I hate them. Why? They totally allude me. Me of the Rocky Mountains and actual winter, that me. I want to have a Meyer Lemon and a Blood Orange tree in my yard…but I think that means a move. In the meantime; I will covet yours and only wish I could make this gorgeous dish!
So gorgeous & healthy! Yum!
I make salmon all the time (1-2 times a week) thanks to an awesomely cheap fish market nearby so I’m always looking for new ways to eat it. I’ve never done it en papillotte. I’ve done that with other fish though so I have no idea why I didn’t think about that with salmon! Great idea.
Pretty! Cooking en papillotte always feels so fancy 🙂
Love that you made your blood oranges with salmon! Salmon is one of favorites, so I’m sure it is delicious.
I’ve actually never seen (or heard of) blood oranges before. They look good though!
I bought some blood oranges this weekend as well because I’ve been seeing them EVERYWHERE. This looks delicious!
I bet the flavor is out of this world. I heart blood oranges and I love that you stuck them with salmon! Pretty pretty!!