Jul 012010
 
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

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