Hot-Smoked Salmon With Sweet Chilli, Citrus and Mint
Ingredients:
Servings: 4
1 pink grapefruit
1 orange
1 lemon
1 lime
1/3 cup brown sugar (firmly packed - 75 grams)
1 chili (long red. seeds removed and cut into fine long slices)
4 (150 g) or approx. 6 oz. salmon fillets (hot smoked)
1/4 cup mint leaf (about 24 leaves)
1 Avocado (optional, but would recommend cut into 1 cm cubes)
Directions:
1. Preheat oven to 180°C (if using presmoked salmon).
2. Cut skin and pith from the grapefruit, orange, lemon and lime and holding the fruit over a bowl, make small shaped cuts parallel to the pith that separates each segment to remove the fruity flesh and squeeze the remaining fruit into the bowl until you have have 1/2 cup (125ml) in total.
3. Heat juices, sugar and chilli in a small pan over medium-low heat , without stirring, for 8 minutes until syrupy.
4. Meanwhile wrap salmon loosely in foil and bake for 10 minutes until pleasantly warm.
5. Remove and discard salmon skin, then divide fillets among plates.
6. Toss citrus segments with mint and spoon generously over the salmon (we placed some segments under the salmon).
1 pink grapefruit
1 orange
1 lemon
1 lime
1/3 cup brown sugar (firmly packed - 75 grams)
1 chili (long red. seeds removed and cut into fine long slices)
4 (150 g) or approx. 6 oz. salmon fillets (hot smoked)
1/4 cup mint leaf (about 24 leaves)
1 Avocado (optional, but would recommend cut into 1 cm cubes)
Directions:
1. Preheat oven to 180°C (if using presmoked salmon).
2. Cut skin and pith from the grapefruit, orange, lemon and lime and holding the fruit over a bowl, make small shaped cuts parallel to the pith that separates each segment to remove the fruity flesh and squeeze the remaining fruit into the bowl until you have have 1/2 cup (125ml) in total.
3. Heat juices, sugar and chilli in a small pan over medium-low heat , without stirring, for 8 minutes until syrupy.
4. Meanwhile wrap salmon loosely in foil and bake for 10 minutes until pleasantly warm.
5. Remove and discard salmon skin, then divide fillets among plates.
6. Toss citrus segments with mint and spoon generously over the salmon (we placed some segments under the salmon).
7. Drizzle over the warm chilli syrup and serve with the avocado if desired (fully recommend).
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By I'mPat (Food.com)
Added July 02, 2010
Added July 02, 2010
Comments
This recipe is different from the others you often hear about. Leaving the avocado out and adding cinnamon and cranberry to the glaze could be an easy variation.
I’ve tried this with fresh salmon but never with smoked. I’m going to give it a go for the holidays. Seems like it would make a beautiful table presentation.