1. TO SMOKE SALMON (if you wish) - in a wok put a tablespoon of tea leaves and wet with 1 or 2 teaspoon of water, heat up and then place a rack in the wok and place salmon fillets on the rack, put a lid on and smoke for about 8 to 10 minutes (should still be slightly pink to the centre). 2. Preheat oven to 180°C (if using presmoked salmon). 3. Cut skin a pith from the grapefruit, orange, lemon and lime and holding the fruit over a bowl, make small shap cuts parallel to the pith that separates each segment to remove the fruity flesh and squeeze the remaining fruit into the bowl until you have have 1/2 cup (125ml) in total. 4. Heat juices, sugar and chilli in a small pan over medium-low heat , without stiring, for 8 minutes until syrupy. 5. Meanswhile wrap slamon loosely in foil and bake for 10 minutes until pleasantly warm (not necessary if you have freshly smoked your raw salmon). 6. Remove and discard salmon skin, then divide fillets among plates (we did not remove skins and the taste was great). 7. Toss citrus segments with mint and spoon generously over the salmon (we placed some segments under the salmon). 8. Drizzle over the warm chilli syrup and serve with the avocado if desired (fully recommend). ---------------------------------------------------------------------------
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