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Salmon with fresh Valencia orange marinade
Serves 4
Ingredients:
Fish
4 x 100g pieces salmon fillet, skin removed
1 tbsp olive oil
Marinade
Juice of 2 Australian Valencia oranges
Juice of 1/2 lemon
1 tbsp tomato paste (no added salt)
1 tsp madras curry powder
1 tsp ginger, finely grated
1/2 tsp brown sugar
Cucumber relish
2 Lebanese cucumbers, peeled, halved and seeded
2 Roma tomatoes, halved and seeded
Juice of 1 Australian Valencia orange
Juice of 1/2 lemon
1-2 tbsp chopped fresh mint leaves
2 green onions, finely chopped
1/4 teaspoon salt
1/4 teaspoon sugar
Method:
To make the marinade, stir together juices, tomato paste, spices and sugar. Place fish in baking dish and pour half of marinade over fillets. Cover and marinade in fridge for 15 minutes. Set aside remaining marinade and make the sauce later.
To make the relish, cut cucumbers and tomatoes into small cubes. Add juices, mint, onion and season with salt and sugar. Cool and cover.
Preheat oven to 100 degrees Celsius. Heat a non-stick frying pan or barbecue until hot. Brush with oil. Remove fish from marinade and put it in pan, presentation side down. Cook for three to four minutes (depending upon thickness of the fish), turn and cook for a further minute (flesh flakes when tested). Rest in a warm oven for about one minute.
Add remaining marinade to the hot pan, simmer and reduce slightly. Place a piece of fish on each plate and top with the sauce and relish. Serve with steamed brown or wild rice or a wholegrain baguette.
Australian Valencia Orange, November 2008
