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Hot-smoked salmon with sweet chilli, citrus and mint
Hot-smoked salmon with sweet chilli, citrus and mint
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Spicy citrus syrup enhances smoky seafood with fresh mint and avocado for a vibrant winter dinner.
Ingredients:
  • 1 pink grapefruit
  • 1 orange
  • 1 lime
  • 75g brown sugar
  • 1 long red chilli, seeds removed, cut into matchsticks
  • 4 x 150g hot-smoked salmon fillets
  • 62.50 ml mint leaves (about 24 leaves)
  • 1 avocado (optional), cut into 1cm cubes
Instructions:
  • Preheat the oven to 180C for the perfect cooking environment.
  • Peel the grapefruit, orange, lemon, and lime, removing the skin and pith. Hold each fruit over a bowl, and carefully cut along the membranes to release the segments into the bowl. Squeeze the remaining fruit into the bowl until you have 1/2 cup (125ml) juice. Combine the juices, sugar, and chili in a small pan over medium-low heat. Stir until the sugar dissolves. Let it simmer for 8 minutes without stirring, until it thickens into a syrup.
  • Wrap the salmon gently in foil and bake for 10 minutes until it reaches a delightful warmth. Peel off and discard the skin from the salmon, then portion the fillets onto plates.
  • Combine juicy citrus segments with fresh mint and generously spoon over the succulent salmon. Drizzle the warm, spicy chili syrup on top and if desired, serve with creamy avocado slices.

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