Salmon with Orange Marinade
Dine Pic
Serves 4
Fish:
   4 x 100 g pieces salmon fillet, skin removed
   1 tablespoon olive oil
Marinade:
   Juice of 2 Australian Valencia oranges
   Juice of half a lemon
   1 tablespoon tomato paste (no added salt)
   1 teaspoon madras curry powder
   1 teaspoon ginger, finely grated
   Half teaspoon brown sugar
   Cucumber Relish
   2 Lebanese cucumbers, peeled, halved and seeded
   2 Roma tomatoes, halved and seeded
   Juice of 1 Australian Valencia orange
   Juice of half a lemon
   1 to 2 tablespoons chopped fresh mint leaves
   2 green onions, finely chopped
   Quarter teaspoon salt
   Quarter teaspoon sugar

   To make the marinade, stir together juices, tomato paste, spices and sugar. Place fish in baking dish and pour half of marinade over fillets. Cover and marinade in fridge for 15 minutes. Set aside remaining marinade and make the sauce later.
   To make the relish cut cucumbers and tomatoes into small cubes. Add juices, mint, onion and season with salt and sugar. Cool and cover.
   Preheat oven to 100 deg C. Heat a non stick frying pan or barbecue until hot. Brush with oil. Remove fish from marinade (discard left over marinade) and put it in pan, presentation side down. Cook for 3 to 4 minutes (depending upon thickness of the fish), turn and cook for a further minute (flesh flakes when tested). Rest in a warm oven for about 1 minute.
   Add remaining marinade to the hot pan, simmer and reduce slightly. Place a piece of fish on each plate and top with the sauce and relish. Serve with steamed brown or wild rice or a wholegrain baguette.
   Note: Frozen fish can be used for this recipe. You could also use snapper, ling or barramundi fillets.
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