Ingredients for the Salmon:

2 Salmon fillets

1 garlic clove, poached

2 sprigs of rosemary

Extra virgin olive oil, salt and pepper to taste

Ingredients for the orange sauce:

The juice of 2 organic oranges if possible

1 tablespoon of cornstarch

2 tablespoons of extra virgin olive oil

2 tablespoon water

Salt and pepper to taste

Ingredients for the spinach salad:

100 g spinach

1 organic orange

Extra virgin olive oil and salt to taste

Method:

Fry the garlic clove and rosemary sprigs in a pan with some extra virgin olive oil.

 Add the salmon salt and pepper to taste, cook over medium/high heat for 3-4 minutes per side.

Prepare the orange sauce by adding the oil and cornstarch to a saucepan and stirring until the lumps dissolve, add the water and juice of the 2 oranges, season with salt and pepper to taste, cook until the sauce thickens.

Place the spinach in a bowl; peel the orange, remove the white part, cut it into cubes and season with oil and salt.

Serve the salmon in a serving dish, lay it on a bed of spinach and orange salad, add the sauce and garnish with julienne-cut orange fillets.