(at time of publication)
- 2 oranges
- 1 lemon, juice and finely grated zest
- ¼ cup honey
- 1 tablespoon balsamic vinegar
- 1 tablespoon salt-reduced soy sauce
- 1kg side salmon, skin on, with pin bones removed (use tweezers or buy a deboned side)
1 To make glaze, in a non-stick frying pan heat zest and juice of 1 orange, lemon juice and zest, honey, balsamic and soy sauce. Boil, stirring frequently, for 2-3 minutes. (Refrigerate in a covered container for up to 3 days if you like).
2 Preheat oven to 220°C. Place salmon skin-side down on a non-stick, sprayed, foil-covered baking tray. Brush fish surface generously with glaze. Thinly slice the remaining orange and arrange slices down the centre of salmon and brush these with glaze.
3 Place salmon on a rack just above the centre of the oven and roast for 15-20 minutes (brushing with glaze again after about 10 minutes), or until the salmon is just cooked through. Lift one or two orange slices at the thickest part and check salmon flesh is opaque through to the centre. Slide cooked salmon onto a serving platter. Serve hot or warm with Cubed roasted vegetables and our festive Family favourite salad on the side.
Make it gluten free: Use gluten-free soy sauce.
If you want to roast salmon and Cubed roasted vegetables together, place salmon in the oven after the vegetables have cooked for about 45 minutes.
Nutrition Info (per serve)
Total fat 15g
–Saturated fat 5g
dietary fibre N/S
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