Ingredients
800g salmon fillet
skin removed, pin-boned
2 tbsp soy sauce
1 tbsp rice wine vinegar
1 cup orange juice
2 tsp ginger
freshly grated
1 clove small garlic
minced
1 tbsp brown sugar
2 tbsp fresh dill leaves
3 spring onions
finely sliced (garnish)
Allergy Advice
Contains Fish
Contains Gluten
Contains Soy
Equipment
- 1 shallow oven tray or dish
- 1 baking paper
Instructions
- Heat oven to 200°C or 180°C fan-forced.
- Line a shallow oven tray or dish with baking paper and place fillet on baking paper.
- Make a few cuts in the salmon fillet (to allow the sauce to infuse the fillet).
- Combine soy sauce, rice wine vinegar, orange juice, ginger, garlic and brown sugar and pour over fillet massaging the sauce into those cuts.
- Place the tray into the oven and cook for 12 minutes for rare, or 17 minutes for medium.
- Sprinkle over dill and spring onions.
Notes
Tip
It’s best to get the fillet for this dish at a fish shop and have someone pin-bone the fillet for you.
Tip
For a darker colour on top of the salmon, place it under the grill for the last 2-3 minutes.
Tip
This is fantastic with a green salad or steamed snow peas/broccolini.
Tip
Recipe written by Jay Rogers from The Moodie Foodie.
Variation
I’ve also pan-fried some oranges for this dish. This is totally optional, but it looks lovely on the dish and gives an extra orange-flavoured kick for anyone who wants it.
