A wreath made of fish?? We know - you're just gunna have to trust us on this one. ;)
1 Salmon Wreath
For the salmon and brown sugar glaze:
2 loins of salmon
1 tsp fresh ginger, grated
1 1/2 tbsp brown sugar
1 tsp freshly grated lemon zest
1/2 tsp salt
1/4 tsp pepper
4 tbsp olive oil
For the herb butter:
1/2 cup butter, unsalted and melted
Juice of 1/2 a lemon
1 tbsp fresh basil, chopped
1 tbsp fresh coriander, chopped
Pinch of salt
For the salsa:
1 orange, segmented
1 ruby grapefruit, segmented
1 small shallot, diced
1 red chili, deseeded and diced
Handful fresh coriander, chopped
Handful fresh basil, chopped
Juice of 1 lime
Pinch of salt and pepper
Fresh basil leaves, for garnishing
Make the salmon and glaze: Preheat the oven to 400 degrees.
On a chopping board, place the salmon loins and slice in half. Working 2 pieces at a time, twist the lengths of salmon together to form a braid and then place on an oiled baking sheet in a half moon shape. Repeat with the remaining 2 lengths of salmon and place on the tray in a half moon in the opposite direction so that you form a circular shape.
In a bowl, mix all in the ingredients for the brown sugar glaze, then brush over the salmon.
Place into the oven for 15 to 20 minutes, or until cooked to your liking.
Make the herb butter: In a frying pan set over a medium heat, melt the butter. Allow the butter to foam and brown and then squeeze in the lemon juice. Next, add the herbs and stir to combine. Remove from the heat.
When the salmon is cooked, brush over the salmon and transfer to a serving board.
Make the salsa: In a small bowl, mix together all of the ingredients together. Stir to combine.
To assemble: Plate the salmon and serve with the salsa. Add basil leaves to garnish on top of the salmon for a show-stopping centerpiece!