Citrus Braised Salmon
We love a good old fashioned to end the day, but what do you do with all that leftover orange?
You braise a fish of course. OK, maybe that's not the most natural next step (that would be to just have more drinks), but hey, we did and we can't get enough of it. The citrus helps cut the fattiness of that hunk of salmon, while also slowly pickling the red-onions as it stews in all those juices at the bottom. At the top, the orange and lemon peels start to crisp, creating mini pockets of crunch.
Salmon : 240g
Red Onions: 40g
Orange Peel: 5g
Lemon Peel: 5g
Orange Juice, Honey, Lemon Juice, Olive Oil, Smoked Paprika