This fish can easily become your signature holiday dish. It requires minimal effort, has a magnificent taste, and looks very impressive. Keep this recipe in mind!

INGREDIENTS

– 6 pieces of salmon fillet with skin (200–250 g each)
– 1/3 cup of freshly squeezed orange juice
– 1/3 cup of dry white wine
– 2.5 tbsp of soy sauce
– 1 tbsp of sesame seeds
– Salt, freshly ground black pepper
– Olive oil

For the salad:
– 3 large oranges
– Half of a sweet red pepper
– 1 medium red onion
– 10 sprigs of cilantro
– 1 cm piece of ginger root
– 2 tsp of grated orange zest
– 1 tsp of sesame oil
– 1/2 tsp of coarse salt
– 1/4 tsp of chili flakes

STEP-BY-STEP COOKING RECIPE

Step 1:

Mix the orange juice, wine, and soy sauce. Place the salmon fillets skin-side up in a container and pour the marinade over them. Leave for 1 hour.

Step 2:

Cut off the bottoms of the oranges, place them on a board, and carefully remove the zest along with the white layer. Using a small knife, cut the pulp between the membranes, and save the juice.

Step 3:

Slice the red pepper into thin rings, and cut the onion into half-rings. Peel and chop the ginger, finely chop the cilantro leaves. Add the pepper, onion, ginger, cilantro, orange zest, salt, and chili flakes to the bowl with oranges, mix, and leave for 1 hour.

Step 4:

Toast the sesame seeds in a dry skillet until golden.

Step 5:

Preheat the oven to 200°C. Line a baking sheet with foil or parchment paper and lightly grease with olive oil. Place the fish skin-side down, season lightly with salt and pepper. Bake for 7-10 minutes, depending on the thickness of the fillets.

Step 6:

Carefully transfer the salmon to a plate using a spatula. Top the fish with the salad and sprinkle with sesame seeds.