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Robert Mays’ Salmon
Ingredients
1 fillet of salmon, about 2 pounds
3 oranges, peeled and sliced
2 teaspoons freshly grated nutmeg
Pinch salt
About 1/2cup red wine
About 1/2cup orange juice
Directions
In a saute pan, or other pan just large enough to accommodate the fish, make a layer of orange slices. Put the salmon on top and season with the nutmeg and salt. Pack the remaining orange slices around the sides and over the top. Pour on the wine and orange juice and bring to a boil. Cover and simmer for 15 minutes or until the salmon is just cooked. Serve with triangles of toasted bread — made from good bread, not sliced or supermarket.
