Baked Citrus Salmon
Some munchkin input on the flavorings...
large slab of salmon
1-2 navel oranges, depending on size of salmon
lemon juice (1 lemon or several spoonfuls)
lime juice (1 lime or several spoonfuls)
lemon grass (a few pinches at most)
paprika (several shakes)
parsley (~1/4 to 1 tsp)
Preheat oven to 500F. Line the cookie sheet fully with aluminum foil. Rinse the salmon and place it on the foil (skin side down, if it has skin).
Cover salmon liberally and completely with lemon and lime juice, soaking all of the exposed fish. Sprinkle/shake paprika, parsley, and lemon grass very evenly (adjust amounts to taste).
Slice the orange(s) very thinly - 1/8" to 1/4" at most. Arrange in a pleasing pattern on the salmon, making sure to cover the fish completely.
Cook for 20 minutes. Check to see if done (pinkish white in center of thickest part of salmon). If not, return to oven - it should need no more than five more minutes. The orange slices will keep the top from burning for a while, but do not overcook anyway!
Tastes great with a side of yogurt and something bready/crunchy or rice.