Baked Salmon with Tomatoes, Oranges and Capers

Ingredients

• Serves 6
• 3 oranges
• 2 lemons
• ½ cup (100g) extra virgin olive oil
• 2 medium size tomatoes, seeded and diced
• 2 tablespoons parsley, finely chopped
• 2 tablespoons dill, finely chopped
• 2 tablespoons of capers, roughly chopped, plus 1 tablespoon of caper juice
• 2 ¼ lbs (1.2 kg) of salmon, skin removed, cut into 6 portions
• Olive oil, salt and pepper

Instructions

1. Preheat the oven to 350°F (180°C)
2. Using a small sharp knife, cut the peel and white pith from the one of the oranges. Holding the peeled orange over a bowl to catch any juice, cut along either side of the white membrane to remove the segments. Cut the segments into thirds. Juice the remaining two oranges and add to the orange juice and orange segments in the bowl.
3. In the same manner peel and remove the segments from one of the lemons and juice the other. Add to the orange juice.
4. Season the juice and segments with salt and pepper, stir in the olive oil. Add the diced tomatoes, chopped herbs, capers and caper juice. Taste to adjust the seasoning. Cover the bowl and leave to marinate at room temperature for thirty minutes (or overnight in the refrigerator).
5. Place the salmon pieces skin side down in a roasting pan. Brush with olive oil and season with salt and pepper. Place in the oven and cook 12 minutes.
6. When salmon is ready, remove from the oven, transfer to a serving dish or individual plates. Stir the orange tomato mixture to combine the ingredients then spoon over the fish. This is also good served at room temperature for a buffet or a picnic.