Just when I think the darkness of winter will never lift, the daylight begins to grow longer and citrus season is here. I couldn’t believe it when these gorgeous clementines showed up in our small rural grocery store. I had to buy them – and buy them all I did. It’s the little things.
The clementine is a hybrid between the mandarin orange and the sweet orange, and they tend to be deliciously juicy. This allows them to lend themselves nicely in creating glazes ands sauces. I am also just enamored with the longevity in which the leaves and stems remain green despite sitting the fruit bowl for days. A pop of the promise of summer in mid-winter is always welcome.
The clementine’s vibrancy and the sockeye’s robust flavor pair together so nicely in this simple dish that is driven home with a hint of maple, garlic and ginger for savor. This dish is certain to win over even the most reluctant salmon cook and eater alike. Baked in the oven low and slow, it is a no fuss, moist delicious sockeye salmon dish. Continue reading