Winter Citrus Salmon Wreath

A wreath made of fish?? We know - you're just gunna have to trust us on this one. ;)


  • 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


  1. Make the salmon and glaze: Preheat the oven to 400 degrees.
  2. 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.
  3. In a bowl, mix all in the ingredients for the brown sugar glaze, then brush over the salmon.
  4. Place into the oven for 15 to 20 minutes, or until cooked to your liking.
  5. 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.
  6. When the salmon is cooked, brush over the salmon and transfer to a serving board.
  7. Make the salsa: In a small bowl, mix together all of the ingredients together. Stir to combine.
  8. 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!