Blood Orange and Honey Glazed Salmon
Hayden Quinn
Rated 5.0 stars by 1 users
Servings
4-6
Cook Time
40 minutes
Blood Orange and Honey Glazed Salmon as seen on Channel 10’s Taste of Australia with Hayden Quinn
Ingredients
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1.2kg Huon Salmon Fillet
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3 blood oranges, juiced
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1/4 cup honey
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60g Western Star Original Salted Butter, cubed
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1 teaspoon salt
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1/2 tsp freshly ground black pepper
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2 blood oranges, peel removed and sliced into rounds
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1/2 fennel, finely sliced
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1/2 small red onion, finely sliced
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1 lemon, juiced
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2 tbsp Squeaky Gate The All Rounder Extra-Virgin Olive Oil
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Pinch sea salt
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1/4 cup microgreens, to serve (or you can use coriander leaves)
Blood Orange + Honey Glaze
Blood Orange Salad
Directions
Preheat Everdure FORCE to medium-high heat. And place a trivet onto the grill.
- Add blood orange juice, honey, Western Star Original Salted Butter, salt and pepper to a small saucepan and place over medium heat. Simmer for 10-15 minutes until it has reduced and becomes syrupy in consistency.
- Place Huon Salmon Fillet into a baking tray that it fits into, then brush the marinade over the flesh side of the salmon. Place the tray on top of the trivet on the preheated BBQ. Close the lid of the BBQ and cook for 15 minutes, opening every 5 minutes or so, to brush some more marinade onto the salmon, until the salmon is just cooked through. Remove and allow to rest for 5-8 minutes.
- While the salmon is resting, prepare the Blood Orange Salad. Add the blood orange segments, fennel and onion into a large bowl. Drizzle over the lemon juice, olive oil and season with salt and pepper. Toss to coat.
- Serve the Huon Salmon Fillet with the Blood Orange Salad over the top. Garnish with microgreens.
Recipe Note
As seen on Channel 10’s Taste of Australia with Hayden Quinn
