Ingredients
2 salmon fillets
2 oranges, juiced
1 teaspoon grated fresh ginger
1 large clove garlic, crushed
2 teaspoons red current jelly or a slurp of cumquat schnapps or a teaspoon of green Thai curry paste
Method
In a microwave-proof dish mix the orange juice with the flavourings.
Place salmon, skin side up, into the mix and marinate for an hour or even overnight.
Microwave 3 minutes on high, turn over the fillets and cook for a further 2 minutes.
Alternatively, fry for 3 minutes in a hot pan and then finish off in a hot (230°C) oven for 5 minutes.
Leave for a couple of minutes while you prepare the couscous.
Serve on a bed of couscous, garnished with coriander or parsley.
Variation: use lemon juice in place orange juice.
Author
Vera Herman
Greensborough