INGREDIENTS
1 (2-pound) piece skin-on salmon fillet
2 oranges
2 tablespoons honey
5 ounces salad greens
2 tablespoons olive oil
PREPARATION
Heat the oven to 325 degrees. Place the salmon in a baking dish, skin side down, and season the top with salt and pepper.Finely zest one of the oranges onto the salmon, then squeeze its juice into a small skillet along with the juice of half of the other orange. Bring to a boil over high and cook until reduced by half, about 2 minutes. Let cool, then whisk in the honey. Drizzle half of the glaze on the salmon; reserve the remaining.
Thinly slice the remaining orange half into circles and lay on the salmon in an even layer. Bake until salmon is just cooked through and slightly flaky, about 20 minutes.
In a medium bowl, toss the salad greens with the reserved glaze and the olive oil. Season with salt and pepper and serve with the salmon.
(from nytimes.com)
