- 1 Whole Huon Salmon fillet - Skin on
- 5 tbsp Honey
- 5 tbsp Olive oil
- 1 1/2 tbsp Mustard seeds
- 1 large Naval Orange - Juice, and zest
- 1 small lime - juice, and zest
- 1 cup mixed berries
- 1 1/4 cup fresh cranberries
- 1/2 orange - thinly sliced
- 1/2 Lime - thinly sliced
- Salt and Pepper
Preheat over to 160 °C.
In a medium bowl, combine honey, olive oil, mustard seeds, juice and zest of orange and lime, capers, mixed berries and cranberries, whisk to combine
Place salmon fillet in a large baking dish or tray, skin side down. Scatter orange/lime slices across the salmon. Pour the sauce + berry mixture across the top of the salmon. Sprinkle generously with sea salt and cracked pepper
Bake for 25-30 minutes, or until the fish is cooked through (note: cooking time varies depending on size of the fillet). Garnish with thyme, salt and pepper if required before dishing up.