Ingredients
500 g fresh NZ salmon
½ tsp SIDS SALT & PEPPER
½ navel orange, sliced
1 tsp fresh dill
SAUCE:--
½ tsp SIDS SMOKEY BBQ RUB
½ navel orange, juiced (about 3 tbsp)
¼ cup soy sauce
¼ cup brown sugar
1 tbsp sriracha
5 cloves garlic, minced
1 tsp fresh ginger, minced
Directions
Combine SIDS SMOKEY BBQ RUB and all sauce ingredients in a small saucepan, saving the other half of the navel orange for later. Stir as you bring to a simmer over medium heat. Simmer for a few minutes, reducing to medium-low to maintain simmer. Remove from heat and set aside.
Prepare an oil foil-lined baking sheet. Lay salmon on top of the foil. Sprinkle SIDS SALT & PEPPER on top, spreading it evenly on top of the salmon. Slice the remaining half of 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 62°C), about 15 minutes. Top salmon with remaining sauce and garnish with fresh dill.
