Cara Cara oranges are sometimes referred to as the red navel due to their rosy red or dark pink flesh. Cara Cara are very sweet in flavor and low in acidity. Store in a cool, well ventilated area at room temperature for up to 4 days or in the refrigerator for up to 2 weeks. Here’s one way to use them.
2 Cara Cara oranges
1 small onion
2 Tbsp. olive oil
1/2 tsp. salt
1 tsp. thyme
4 salmon fillets (5 oz. each)
Zest one orange and then cut it in half and juice it. Cut the other orange in wedges or slices. Place orange zest, juice and wedges in a medium bowl. Slice onion and add to bowl. Add oil, salt and thyme. Toss well. Spray a baking sheet with oil. Place salmon filets on baking sheet and then pour orange mixture over top and spread evenly over the pan. Brush some of the sauce on top of the salmon. Broil until
golden brown on top (about 12 minutes). Spoon some of the sauce left in the pan over top of the fish. Serve with brown rice and a vegetable.