Ingredients
1 kg fresh NZ salmon fillet
1 tsp SIDS SALT & PEPPER
1 navel orange, sliced
2 tsp fresh dill
SAUCE:--
1 navel orange, juiced (about 3 tbsp)
½ cup soy sauce
½ cup brown sugar
1 tbsp Kaitaia Fire
10 cloves garlic, minced
2 tsp fresh ginger, minced
Directions
Combine all sauce ingredients in a small saucepan. Stir as you bring to a simmer. Simmer for a few minutes, reducing to medium-low to maintain simmer. Remove from heat and set aside.
Prepare a greased foil-lined baking tray. Lay salmon on top of the foil. Sprinkle SIDS SALT & PEPPER evenly on top. Slice the orange and tuck the slices under the sides of the salmon.
Folding up the sides of the foil, pour half of the sauce over the salmon. Use a spoon to fully coat the top of the salmon with the sauce.
Bake at 200°C until it is cooked through, (internal temperature reaches 63°C) about 15 minutes. Top salmon with remaining sauce and garnish with fresh dill.
