FIRECRACKER SALMON         

It’s garlicky with a hint of ginger and full of incredible fiery flavour with just a touch of sweetness to balance it all out, serve with my lemon dressed orzo salad.

PREP 15m

COOK 20m

TOTAL 35m

SERVES 4

Ingredients-

Salmon:

- Salmon half side
- 2 tbsp honey
- 4 tbsp light soy sauce
- 2 tbsp sriracha
- 1/2 lemon juice
- 2 tsp garlic powder/granules
- 1 tsp ginger powder
- 1 tsp chilli flakes


Orzo:

-100g Spinach
- 300g Orzo, cooked
- 2 peppers, fine dice
- 2 pickled gherkins, fine dice
- 1/2 red onion, fine dice
- 1 tomato fine diced
- good pinch salt and pepper
- 3 tsp lemon juice
- 1 tsp Dijon mustard
- 6 tsp olive oil
- 1/2 lemon zest

How to-

  • Prepare the marinade by combining honey, soy sauce, sriracha, lemon juice, garlic, ginger, and chilli flakes in a jug or bowl. Whisk until fully combined.

  • Place the salmon fillet in a baking dish and coat them with the prepared marinade. Set aside for marination until ready to cook.

  • Dice the gherkins, peppers, red onion, tomato, and spinach, and add them to a mixing bowl.

  • Boil the orzo in salted water for 10 minutes until al dente.

  • Preheat the oven to 200°C (390°F).

  • Roast the marinated salmon fillets in the preheated oven for 15 minutes.

  • While the salmon and orzo are cooking, prepare the salad dressing by combining olive oil, lemon juice/zest, and mustard. Whisk or shake until emulsified.

  • Drain the cooked orzo and rinse it with cold water. Toss the orzo with the diced salad ingredients, lemon dressing, salt, and pepper.

  • Serve the roasted firecracker salmon on a bed of dressed orzo salad. Garnish with extra lemon wedges if desired.

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