Cá hồi sốt cam đỏ và mật ong

Nguyên liệu

• 1.2kg Huon Salmon Fillet
• 3 blood oranges, juiced
• 2 blood oranges, peeled and sliced into rounds
• 1/4 cup cup honey
• 60g butter, cubed
• 1 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 fennel, finely sliced
• 1/2 small red onion, finely sliced
• 1 lemon, juiced
• 2 muỗng canh extra-virgin olive oil
• 1/ cup microgreens, to serve (or coriander leaves)

Phương pháp

1. 1
   Preheat Everdure Force to medium-high heat and place a trivet onto the grill.
2. 2
   Add blood orange juice, honey, butter, salt and pepper to a small saucepan and place over medium heat. Simmer for 10-15 minutes until it has reduced and becomes syrupy in consistency.
3. 3
   Place Huon Salmon Fillet into a baking tray that it fit s into, then brush the marinade over the flesh side of the salmon. Place the tray on top of the trivet on the preheated BBQ. Close the lid of the BBQ and cook for 15 minutes, opening every 5 minutes or so, to brush some more marinade onto the salmon, until the salmon is just cooked through. Remove and allow to rest for 5-8 minutes.
4. 4
   While the salmon is resting, prepare the Blood Orange Salad. Add the blood orange segments, fennel and onion into a large bowl. Drizzle over the lemon juice, olive oil and season with salt and pepper. Toss to coat.
5. 5
   Serve the Huon Salmon Fillet with the Blood Orange Salad over the top. Garnish with microgreens.