Seared NZ King Salmon with Sweet Chilli Ginger Glaze


150gm Caster Sugar
80ml White Vinegar
2 x long Red Chillies, Sliced
5cm Ginger, peeled, cut into thin matchsticks
4 x 200 gm Skin-on King Salmon Fillets
1 tbsp Peanut oil


Place the sugar, vinegar and 60ml water in a small sauce pan over low heat. Stir until sugar is dissolved. Increase heat to medium-high and bring to a simmer. Add chilli and ginger, simmer until it thickens.

Meanwhile, brush the salmon with oil. Heat either your BBQ or grill on medium-heat, Cook the salmon for 3min on each side or until cooked to your liking.

Divide Black Rice Salad and the salmon on the plates. Drizzle the salmon with the glaze.

Black Rice Salad

1 cup Mountain Blend rice
1 corn cob
Snow peas
1 tbsp oil

Cook rice as per instructions and allow to drain and cool once cooked.

Blanche corn in boiling water until just tender. Remove from the water and allow to cool. Once cool cut the corn kernels from the cob. Heat a tbs oil in a fry pan on medium high heat and brown the corn kernels. Remove from heat and allow to cool.

Thinly slice the snow peas diagonally.

Add all the cooled ingredients together and gently mix.

Serve with the seared King Salmon.

Serves: 4