Contents of your meal kit:
salmon
blood orange & satsuma tangerine
parsley
minced onion
cardamom
broccoli & cauliflower mix
Cookware needed: small bowl, foil-lined baking sheet, medium or large skillet with lid
Finishing steps:
- Preheat oven to 425.
- Peel the satsuma tangerine by hand. To peel the blood orange, first slice the stem and bottom ends off. Next, turn the fruit so one flat end rests on the cutting board. Finally, work your knife from top to bottom, curving around the fruit, to carefully cut away the peel.
- Slice the peeled citrus, discard any large seeds, chop the slices into bite-sized pieces, and place in a bowl.
- Chop parsley and add to bowl with citrus. Add minced onion, a drizzle of olive oil, and a little salt & pepper. Stir to combine and set aside.
- Rub salmon with a small amount of olive oil, and season with cardamom, salt & pepper. Place on a foil-lined baking sheet and roast for 10-15 minutes, or until the salmon is done to your liking.
- When 5 minutes remain on the salmon, place broccoli & cauliflower in the bottom of a skillet along with 3-4 tablespoons of water. Cover, turn heat to high, and steam 3-5 minutes or until tender crisp (if the water evaporates before the vegetables are cooked to your liking, add a bit more water and continue to steam). When finished, remove lid, allow any remaining water to evaporate, then remove from heat and season with salt & pepper to taste. Keep warm.
- Serve salmon topped with a spoonful of citrus salsa and enjoy steamed vegetables on the side.
Note: The pulp, membranes, and peel of citrus contain super-healthy flavonoids – shown to inhibit cancer cell growth, strengthen capillaries and act as an anti-inflammatory. This is one of the many reasons why eating the whole fruit is so much better than drinking the juice alone.