Hot-smoked salmon with sweet chilli, citrus and mint

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!

Recipe «Hot-smoked salmon with sweet chilli, citrus and mint» presented in category Recipes / Fish, to prepare this dish you will need no more 10 minutes. To make this dish at home by prescription from the author Gomer would need: 1 each pink grapefruit, orange, lemon and lime, 1/3 firmly packed cup brown sugar, 1 long red chilli, seeds removed, cut into matchsticks, 4 x 150g hot-smoked salmon fillets, 1/4 cup mint leaves , 1 avocado , cut into 1cm cubes .

Ingredients:

• 1 each pink grapefruit, orange, lemon and lime 
• 1/3 firmly packed cup brown sugar 
• 1 long red chilli, seeds removed, cut into matchsticks 
• 4 x 150g hot-smoked salmon fillets 
• 1/4 cup mint leaves 
• 1 avocado , cut into 1cm cubes 

Instructions

1. Preheat the oven to 180C.
2. 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.
3. Meanwhile, wrap salmon loosely in foil and bake for 10 minutes until pleasantly warm. Remove and discard salmon skin, then divide fillets among plates.
4. Toss citrus segments with mint and spoon generously over the salmon. Drizzle over the warm chilli syrup and serve with avocado, if desired.