Sunshine for Supper

doves and figsLast weekend was the opening day for the winter market at Mahoney’s Garden Center in Winchester.  Our Doves and Figs booth was set between some sweeping potted palms and a large display of citrus trees. I remember vacationing in Florida as a child and driving through orange groves.  The heavenly scent of white blossoms and the cheery round orange fruit.  It was a great day with lots of people tasting and buying jam and local friends stopping in to shop and say hello.  When I got home I could not stop thinking about oranges.  I planned several new citrus jam and marmalade recipes and then I bought a big bag of navel oranges and brought my orange obsession to dinner.

I roasted some carrots, turnips, and beets that I bought at the market.  When the vegetables were tender, I let them cool slightly and then splashed them with a mix of fresh orange juice, a bit of orange zest, some fig jam, white balsamic vinegar, and a dash of black pepper.   

The main course was orange sesame salmon. I dusted the salmon fillets with sesame salmonflour and paprika.  The fish was then seared on both sides in a hot pan lightly coated with olive oil.  I added a blend of orange juice, rice wine, minced garlic, minced ginger, and a drop of sesame oil to the pan.  As the salmon cooked the sauce reduced and thickened almost to a glaze.  Just before serving, I sprinkled the fish with toasted white and black sesame seeds. 

I served the sesame salmon and the roasted root vegetables with a simple green salad, and jasmine rice into which I mixed caramelized onions. It was a sunny supper for a winter night.



One response to “Sunshine for Supper

  1. So happy to hear how successful the Doves and Figs jam business is growing! xo

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