The chilli-infused citrus syrup enriches the subtle smoky flavours of this seafood dish. The fresh mint and avocados provide a brightness and contrasting texture to the meal. What a wonderful winter dinner to try at home!
- Preheat the oven to 180C.
- Cut skin and pith from the grapefruit, orange, lemon and lime. Holding fruit over a bowl, make small sharp cuts parallel to the pith that separates each segment to remove the fruity flesh. Squeeze remaining fruit into the bowl until you have 1/2 cup (125ml) juice in total. Heat juices, sugar and chilli in a small pan over medium-low heat, stirring to dissolve sugar. Simmer, without stirring, for 8 minutes until syrupy.
- Meanwhile, wrap salmon loosely in foil and bake for 10 minutes until pleasantly warm. Remove and discard salmon skin, then divide fillets among plates.
- Toss citrus segments with mint and spoon generously over the salmon. Drizzle over the warm chilli syrup and serve with avocado, if desired.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set