January 11, 2014
I cooked this meal for some friends, who had a bumper crop of shallots this year and braided them up all nice and cool, like something from a magazine. Tonight I sliced several of them up and sandwiched them between some salmon and blood oranges which are in season now and delicious.
I also roasted some carrots, golden beets and purple beets from their garden. While everything was in the oven, I reduced some fresh squeezed blood orange juice on the stove and added a bit of maple syrup to pour over the salmon right before I served it. Yum!