When I was a little girl visiting my grandparents in Willamsburg, Brooklyn, I remember my Oma and Opa bringing home blood oranges as a special treat for Yom Tov (Jewish holiday). I was traumatized by these small oranges tinged with bloodish red coloration throughout. I really believed that there was blood inside these oranges and no matter how much my grandparents tried to convince me that there was no blood inside these oranges, I was still horrified by the thought of blood oranges. Of course, I refused to eat them and was repulsed by the mere sight of these oranges with the red-tinged flesh.
I had forgotten about this aversion to blood oranges. Until a few years ago.
I cannot even remember exactly when Trader Joe’s began stocking blood oranges regularly. And, blood-orange became a flavor sensation in sorbet and drinks.
And, I decided that it was time to give blood oranges another chance. Thankfully, my adult self became fascinated with the tropical flavor and tye-dye whimsy of these oranges.
This simple salmon dish highlights the unique flavor and beautiful coloration of these oranges.
⅓ cup packed brown sugar
1 teaspoon Worcestershire sauce
2-3 tablespoons orange juice
2 garlic cloves, minced
1 blood orange, sliced thin for garnish
Scallions, sliced thin for garnish
Line cooking sheet with parchment paper or foil.
Brush salmon fillets with just enough Worcestershire sauce and orange juice to be absorbed by the salmon fillets. Sprinkle with brown sugar. Drizzle a bit more Worcestershire sauce and orange juice over brown sugar. Sprinkle minced garlic and sliced scallions over salmon.
Bake at 375 degrees F for 40-50 minutes, until fish flakes easily with fork. Serve with sliced scallions and thin blood orange slices.