I love the colour of this dish. The pink and red hues of the salmon, blood orange and chilli clash brilliantly, and as they cook, create a vibrant almost tangerine coloured oil. The use of the blood orange zest, juice and slices create an almost jammy texture that keeps the salmon beautifully moist and ensures that the garlic cooks to soft, sweet, caramelised perfection
Read MoreOne of my favourite ways to enjoy sprouts and perfect for if you fancy something a little festive with a twist. I’ve paired this with my sesame marinated salmon but they’re delicious as they are or topped with a fried egg or some pan-fried tofu.
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