Hot-smoked Salmon With Sweet Chilli, Citrus And Mint

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1 pink grapefruit
• 1 orange
• 1 lemon
• 1 lime
• 1/3 cup brown sugar (firmly packed - 75 grams)
• 1 chili (long red. seeds removed and cut into fine long slices)
• 4 (150 g) salmon fillets (hot smoked)
• 1/4 cup mint leaf (about 24 leaves)
• 1 avocado (optional, but would recommend cut into 1 cm cubes)

Recipe

• 1 to smoke salmon (if you wish) - in a wok put a tablespoon of tea leaves and wet with 1 or 2 teaspoon of water, heat up and then place a rack in the wok and place salmon fillets on the rack, put a lid on and smoke for about 8 to 10 minutes (should still be slightly pink to the centre).
• 2 preheat oven to 180°c (if using presmoked salmon).
• 3 cut skin a pith from the grapefruit, orange, lemon and lime and holding the fruit over a bowl, make small shap cuts parallel to the pith that separates each segment to remove the fruity flesh and squeeze the remaining fruit into the bowl until you have have 1/2 cup (125ml) in total.
• 4 heat juices, sugar and chilli in a small pan over medium-low heat , without stiring, for 8 minutes until syrupy.
• 5 meanswhile wrap slamon loosely in foil and bake for 10 minutes until pleasantly warm (not necessary if you have freshly smoked your raw salmon).
• 6 remove and discard salmon skin, then divide fillets among plates (we did not remove skins and the taste was great).
• 7 toss citrus segments with mint and spoon generously over the salmon (we placed some segments under the salmon).
• 8 drizzle over the warm chilli syrup and serve with the avocado if desired (fully recommend).