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

Ingredients

  • 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

Method

  1. 1

    Combine in a small saucepan, the orange juice and cardamom pods. Bring to a boil and reduce to half a cup. Keep warm and whisk in the cubes of cold butter, set aside in a warm place until needed.

  2. 2

    Whisk together the chilli paste, mirin, olive oil and all but a pinch of salt. Coat the salmon portions with the mix and grill on a pre-heated bbq plate for 2 minutes. Turn over and grill for a further 3 minutes, keeping the centre moist and glossy.

  3. 3

    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 flakes.

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