Orange salmon: juicy and perfect for a delicious dinner

INGREDIENTS
4 salmon cutlets
1/2 of orange (juice)
10g (1/2 tbsp) of honey
35g (2 tbsp) of soy sauce
Chilli flakes
Olive oil
Orange slices
Rosemary

For sauce:
1 orange
110ml (1/2 cup) of water
8g (1/2 tbsp) of cornstarch
25g of butter
Rosemary
6g (1/2 tbsp) of sugar
Salt
Chilli flakes

METHOD
1. Place the salmon cutlet on a cutting board and clean it. Cut one side and roll it. Tie with kitchen thread.
2. In a small bowl add the orange (juice), honey, soy sauce and chilli flakes and combine.
3. Add olive oil to the pan covered with parchment paper and place the salmon cutlets. Add the prepared marinade and add a slice of orange to each piece.
4. Add the figs of rosemary and transfer to the oven. Bake at 190°C/374°F for 20 minutes.
5. Peel and cut the orange into slices. Mix cornstarch with water to prepare for later.
6. Mix the butter, rosemary, sugar, salt and chilli flakes in a pan. At the end add the cornstarch and mix until thick.
7. Add a few spoons of sauce and place a piece of salmon on top.
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