Grilled Salmon with an Orange Chilli Glaze

Serves 4


60 ml (1/4 cup) freshly squeezed orange juice

1 red chilli, deseeded and finely chopped

30 ml (2 T) Huletts EquiSweet

3 ml (1/2 t) coarse salt

3 ml (1/2 t) ground black pepper

3 ml (1/2 t) sweet paprika

10 ml (2 t) olive oil

4 salmon fillets

10 ml (2 t) orange zest

  1. Place the orange juice, chilli, Huletts EquiSweet, salt, pepper, paprika and olive oil in a ziplock plastic bag, add the salmon and allow to marinate for 30 minutes
  2. Place a griddle on high heat.
  3. Remove the salmon from the marinade (reserving the marinade), and place on the griddle for 5 minutes on each side, while turning carefully.
  4. Mix half of the marinade with the orange zest and spoon over the top of the salmon fillets and caramalise under the grill
  5. Serve with salad, baby potatoes, or risotto

Can freeze. If you would like it slightly hotter, leave the seeds in the chilli when chopping.