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Hot-smoked salmon with sweet chilli, citrus and mint

Name: Hot-smoked salmon with sweet chilli, citrus and mint
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 1 each pink grapefruit, orange, lemon and lime; 1/3 firmly packed cup (75g) brown sugar; 1 long red chilli, seeds removed, cut into matchsticks; 4 x 150g hot-smoked salmon fillets; 1/4 cup mint leaves (about 24 leaves); 1 avocado (optional), cut into 1cm cubes

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15m

10m

Hot-smoked salmon with sweet chilli, citrus and mint

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by Jill Dupleix

Food writer

Oct 03, 2015

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!

1 each pink grapefruit, orange, lemon and lime
1/3 firmly packed cup (75g) brown sugar
1 long red chilli, seeds removed, cut into matchsticks
4 x 150g hot-smoked salmon fillets
1/4 cup mint leaves (about 24 leaves)
1 avocado (optional), cut into 1cm cubes

Method

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.