6 tbsp - Frank's Red hot sauce
4 tbsp - brown sugar
4 tbsp - canola oil
1/4 cup - fresh parsley, chopped
2 tsp - garlic, minced
1/2 tsp - chili powder
1 pinch - chili flakes
1/2 tsp - black pepper, freshly cracked
800g Chinook salmon fillet, skin-on
1 orange or mandarin
4 tbsp - green onions or chives, sliced
1/2 cup - pomegranate arils
1 tbsp - olive oil
Preheat oven to 350F.
Prepare the marinade by mixing the hot sauce and brown sugar until the sugar dissolves. Add the canola oil, parsley, garlic and chili powder and whisk until combined. Season with chili flakes, pepper and salt.
Place the salmon on a baking tray skin side down and season with salt and pepper. Brush liberally with the Southwestern marinade. Slice half of the orange and lime and squeeze the juice from the other half on the salmon. Place half of the citrus slices on top of the salmon.
Roast for about 25 to 30 minutes until flaky and tender. The time will depend on the thickness of the salmon fillet.
Remove from the oven and garnish with the remaining citrus slices, pomegranate arils and green onions or chives. Drizzle the olive oil on top and serve.
Franks Red Hot Pepper Sauce Original (354ml)
Rogers Sugar Best Brown (1kg)
Crisco Canola Oil (946ml)
Sunterra Garlic, Minced (250g approx)
Splendor Garden Organic Chili Powder (35g)
Morton Bassett Whole Black Pepper (60g)
Creative Salmon Fillets, Chinook Organic (100g)
Oranges, Navel Large (each)
Onions, Green (each)
Sunterra Prepared Pomegranate Arils/Seeds (255g approx)
Sammarelli Extra Virgin Olive Oil (500ml)
Splendor Garden Orgainc Chili Pepper Crushed (30g)