Ingredients

Method

• 1–1.2 kg salmon fillet (from the Woolworths fish counter)
• pita breads, warmed, for serving
For the marinade, combine:
• 1⁄2 cup extra virgin olive oil
• 2 limes, juiced and zested (or the juice and zest of 1 lemon)
• 2 T honey
• 2 t red chilli flakes
• 2 t smoked paprika
• sea salt, a large pinch
For the herb salsa:
• 1⁄2 cup coriander, chopped
• 1⁄2 cup dill, chopped
• 1⁄2 cup mint, chopped
• 1⁄2 garlic clove, finely grated
• 1⁄2 t smoked paprika
• 1 orange, juiced and zested
• 1 lemon, juiced and zested
• 1⁄2 cup extra virgin olive oil
• sea salt, to taste

Method

Ingredients

1. Preheat the oven’s grill to 220°C.

2. Place the salmon in a roasting dish, spoon over the marinade and set aside at room temperature for about 15 minutes. Once marinated, drizzle over more honey, place on the top rack of the oven and roast for 13–15 minutes. When the salmon has caught slightly and caramelised, remove from the oven.

3. To make the herb salsa, combine the herbs, garlic, paprika, some of the citrus zest and olive oil in a bowl. Stir in the orange and lemon juice and season with salt, then spoon over the fish. Serve immediately with the pita breads and a citrus salad with thinly sliced red onion.

Find more seafood recipes here.

Photography: Myburgh Du Plessis
Food assistant: Claire-Ellen Van Rooyen