A simple yet elegant dish that highlights the beauty of winter citrus, velvety salmon, and the rich depth of Bellemille olive oil.
Ingredients for Salmon:
- 1 (1 1/2) piece of skinless salmon
- Winter citrus, I used a mix of blood orange, and Dekopon (Sumo) oranges
- ¼ cup Bellemille extra virgin olive oil
- Flaky sea salt
Preheat the oven to 225°F (105°C).
Season the salmon generously with flaky salt on both sides, then rub the zest of one orange over the surface to infuse it with bright citrus aroma.
Line a quarter sheet pan with parchment paper and create a bed of thinly sliced citrus rounds.
Place the salmon on top of the citrus and generously drizzle with Bellemille olive oil.
Roast for 30-40 minutes, or until the salmon reaches a medium-rare temperature of 125°F. The low and slow cooking method ensures an incredibly tender texture.
Ingredients for Avocado Citrus Salad:
- 1 ripe avocado, thinly sliced
- 3-4 radishes, thinly sliced
- 2-3 winter citrus, peeled and segmented or thinly sliced crosswise (a mix is nice)
- Bellemille extra virgin olive oil
- Flaky sea salt
Arrange avocado, radish, and citrus on a serving platter, drizzle Bellemille generously over everything and season with flaky salt.
Gently tear the roasted salmon into large, buttery chunks and nestle them onto the salad. Serve immediately, letting the bright, fresh flavors shine.
