Citrus Salmon w/Chili Cucumber Salad
Serves 4
For the salmon:
4 salmon filets (4.5 oz/130g each)
1 tsp. paprika
1⁄2 tsp. ground cinnamon
1⁄2 tsp. chili flakes 2 tbsp. honey
2 tbsp. tamari
1 tbsp. olive oil
1 orange, sliced
1 lemon, sliced
1 grapefruit, sliced
For the salad:
1 cucumber, thinly sliced
8.5 oz. (240g) radishes, sliced 1 tbsp. lemon juice
1⁄2 tsp. chili flakes
2 tbsp. tamari
1 tbsp. honey
2 tbsp, chives, chopped
What you need to do
Preheat the oven to 360°F (180°C).
Place the salmon in an ovenproof dish, cover with the spices and drizzle over the honey, tamari and olive oil. Rub the spices and sauces into the salmon filets with your hands until well covered.
Next top the salmon with the lemon, orange and grapefruit slices. Place the dish into the hot oven to cook for 25-30 minutes, until the salmon is cooked through.
While you wait, make the salad by placing all the salad ingredients into a bowl and mixing well. Store in the refrigerator until required.
Once the salmon has cooked, place a filet on each plate and serve with a side of salad.
