If you’re anything like me you’re sick and tired of seeing blood oranges all over bloggerland. But you’re intrigued, so you go with the flow. You know, if you’re like me.
The flavor of blood oranges is delicious – sweet, tangy, and juicy – but what really gets me is the color and the tie-dye effect you find when you open it up. It’s like a tie-dye T-shirt all wrapped up in a gift box, but once it’s out it’s OUT.
Have I mentioned before that I really love tie-dye? Like, right now I’m reminiscing about the rubberband-and-dye art classes that we had in elementary school where we all got to tie-dye our school T-shirts a few days before summer vacation. And really wishing I a) still had those shirts and b) would still fit in them. They were timeless I tell you. TIMELESS.
- 2 6-oz salmon filets (I prefer mine to be skinless if you can find it or just remove the skin yourself)
- 1 large blood orange
- 1 leek, white and light green parts only, sliced into rings and rinsed well to remove all dirt
- 1/2 cup sugarsnap peas
- 8 stalks asparagus, tough ends trimmed and cut in half
- sprinkling of dried thyme
- salt and pepper
- 2 square pieces of parchment paper, 15″ x 15″