Hot-Smoked Salmon With Sweet Chilli, Citrus and Mint

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) or approx. 6 oz. salmon fillets (hot smoked)
1/4 cup mint leaf (about 24 leaves)
1 Avocado (optional, but would recommend cut into 1 cm cubes)


  1.  Preheat oven to 180°C (if using presmoked salmon).

  2.  Cut skin and pith from the grapefruit, orange, lemon and lime and holding the fruit over a bowl, make small shaped 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.

  3.  Heat juices, sugar and chilli in a small pan over medium-low heat , without stirring, for 8 minutes until syrupy.

  4.  Meanwhile wrap salmon loosely in foil and bake for 10 minutes until pleasantly warm.

  5.  Remove and discard salmon skin, then divide fillets among plates.
  6.  Toss citrus segments with mint and spoon generously over the salmon (we placed some segments under the salmon).
  7.  Drizzle over the warm chilli syrup and serve with the avocado if desired (fully recommend).
By I'mPat (
Added July 02, 2010