Salmon 'mi-cuit' with orange

Name: salmon 'mi-cuit' with orange
Cook time: 20 min
Total time: 140 min
Yield: 4
Ingredients: 4 x 100 g Scottish salmon fillet; 2 el fresh rosemary only the needles; 6 el extra virgin olive oil; 2 oranges; 4 el olives sun ripened (jar 180 g) coarsely chopped; 3 el capers jar 100 g

A tasty recipe. The starter contains the following ingredients: fish, Scottish salmon fillet, fresh rosemary (only the needles), olive oil extra virgin, hand oranges, taggia olives (sun-ripened (jar 180 g) coarsely chopped) and capers (jar 100 g).

Ingredients

Kitchen Stuff

flat baking dish

Directions

Turn on the oven grill. Dab the salmon dry with kitchen paper. Halve and cut the halves into thin slices.
Slice the rosemary and mix with the oil. Divide half the oil over the dish. Lay the salmon on top of it and sprinkle with salt and pepper.
Use a sharp knife to cut the skin and the white skin of the oranges. Cut the segments of flesh from the membranes, so that you can easily pop out the flesh with your knife. Squeeze the juice from the remaining membranes and collect.
Place the dish under the grill for 2 minutes. The salmon becomes lukewarm and semi-cooked (mi-cuit). Divide the orange wedges, olives, capers, the juice and the rest of the rosemary oil.