BBQ Salmon with Chilli, Orange and Tomato
- Prep Time : 15 minutes
- Cook Time : 5 minutes
- Yield : 4
- Huon Salmon - 4 x 150g portions, skin on
- Chilli paste - 1 heaped tbs in Soya oil
- Mirin seasoning - 4 tbs
- Olive oil - 1 tbs
- Salt - 1 tsp
- Orange juice - 2 cups
- Cardamom - 4 pods, bruised
- Butter - 2 tbs, unsalted
- Mozzarella - 1 whole buffalo
- Baby tomatoes - 2 cups
- Couscous (cooked) - 1/2 cup
- Micro cress - 1/2 cup
- Viola and sage flowers - Optional
Combine the orange juice and cardamom pods in a small saucepan.
Bring to a boil, reducing to half a cup.
Keep warm and whisk in the cubes of cold butter, set aside in a warm place until needed.
Whisk together the chilli paste, mirin, olive oil and salt.
Pre-heat a BBQ plate, coat the salmon portions with the mix and grill on the BBQ for 2 minutes.
Turn over and grill for a further 3 minutes, keeping the centre moist and glossy.
Smear the plate with two tablespoons of the sauce, top with a salmon portion and finish with the tomatoes, mozzarella, flowers (if available), cress and a scattering of salt.
More great Salmon recipes can be found at: Huon Salmon