Barbequed Huon Salmon with chilli paste, orange sauce and summer tomato salad

The chilli paste and orange sauce in this dish go hand-in-hand with our salmon to create a simple showstopper. Beautiful for outdoor entertaining and just plain delicious.

Barbequed Huon Salmon with chilli paste, orange sauce and summer tomato salad
Preparation:
15 Minutes
Cooking:
5 Minutes
Serves:
4

  • 4 x 150g fresh Huon Salmon portions (skin on)
  • 1 tbs (40g) chilli paste in soya bean oil (by Pantai)
  • 4 tbs mirin seasoning
  • 1 tbs extra virgin olive oil
  • 1 tsp salt flakes
  • 2 cups orange juice
  • 4 cardamom pods (bruised)
  • 2 tbs unsalted butter (cubed)
  • 1 whole buffalo mozzarella (torn)
  • 2 cups assorted baby tomatoes
  • 1/2 cup pearl couscous (cooked)
  • 12 viola and sage flowers (optional)
  • 2 tbs micro cress

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