Prep time: 10 minutes Cooking time: 60 minutes
Needed for this recipe:
Sunshine Coast Olive Oil Co. Blood Orange Olive Oil
Sunshine Coast Olive Oil Co. Aged Cinnamon-Pear Dark Balsamic
2 sockeye salmon filets
3 teaspoon Sunshine Coast Olive Oil Co. Blood Orange Olive Oil
¼ cup Sunshine Coast Olive Oil Co. Cinnamon-Pear Dark Balsamic
½ red onion, sliced thinly
Fresh-squeezed juice of ½ an orange. Save ½ rind.
½ an orange sliced in thin ½ moons
1 Bosc pear, peeled and sliced
Sauté onions in 1 teaspoon of Blood Orange Olive Oil over a medium heat for 5 minutes until slightly browned. Add orange juice, Cinnamon Pear Aged Dark Balsamic and heat onions at a low setting until liquid is evaporated and onions are caramelized (about 30 minutes).
Meanwhile, preheat oven to 375. Place salmon, skin side down in an oven-proof bakeware dish. Gently rub the salmon with the flesh from the ½ rind of orange you used to make the fresh juice. Layer orange slices over salmon. Drizzle salmon and oranges with remaining Blood Orange Olive Oil. Place in oven and bake for 8-10 minutes.
Meanwhile, place pear slices in the same pan as the caramelized onions, and heat until browned.
Once salmon is cooked, layer pears over salmon and orange slices and then top the whole thing with caramelized onions.