Recipe courtesy of Clarissa Dickson Wright and Jennifer Paterson

Robert May's Salmon

  • Level: Intermediate
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 6 servings
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2 pounds darne of salmon (thick slice cut across the fish, just behind the head)

3 oranges, peeled and sliced

2 teaspoons freshly grated nutmeg


Red wine

Juice of 1 orange


  1. Skin the darne of salmon. In a saute pan, or other pan just large enough to accommodate the fish, make a layer of orange slices. Put the salmon on top and season with the nutmeg and salt to taste. Pack the remaining orange slices around the sides and over the top. Pour on the wine and orange juice and bring to the boil. Cover and simmer for 15 minutes or until the salmon is just cooked.
  2. Serve with triangles of toasted bread--made from good bread, not sliced or supermarket.
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