Photo: Domino Postiglione
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Ingredients
- 2 oranges, zested and juiced
- 2 tbsp lime juice
- 1/4 red onion, very finely chopped
- 2 tsp castor sugar
- 100ml chicken stock
- 4 pieces Atlantic salmon (about 180g), skin on
- 400g cauliflower florets
- 150g frozen peas
- 3-4 sprigs oregano
Method
For sauce, place orange zest in a small saucepan and cover with cold water.
Bring to the boil, drain and repeat, then drain again and set aside.
Combine orange juice with lime juice, onion and sugar in a small saucepan and reduce over medium heat by half.
Add stock and simmer for two to three minutes, add zest, remove from heat and set aside.
Pat salmon dry with kitchen paper and cook flesh-side down on a greased grill plate over medium-high heat for three to four minutes.
Turn and grill for three minutes or until cooked as desired.
Meanwhile, cook cauliflower in lightly salted water until tender, add peas, bring back to the boil, remove from heat and drain.
Reheat sauce over medium heat.
Serve salmon and vegetables drizzled with sauce and scattered with oregano leaves.
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