Filip‘s Caramelised Maple & Blood Orange Salmon

Serves 2

2 Salmon fillets about 180 g each
125 ml blood orange juice
Blood orange segments of 2 oranges
80 ml Maple syrup
2 tsp. grated fresh ginger
1 crushed garlic clove
50 ml walnut oil
1 tsp. Dijon mustard
1 tbsp. walnuts toasted
1 tbsp. red wine vinegar
50 g roquette lettuce
30 g crumbled Greek feta
Cracked black pepper and sea salt


  • Preheat oven to 200 degrees or heat pan/BBQ.
  • Place blood orange juice, garlic, ginger, maple syrup in a pan and boil until syrupy.
  • Reserve half of the syrup and let cool.
  • Brush the other half over the salmon and bake, grill the fish to your liking (flake when tested with a fork) while brushing the salmon during the cooking process with the syrup.
  • Meanwhile whisk the remaining syrup with the Dijon, red wine vinegar, walnut oil and season with pepper and salt.
  • Toss the roquette lettuce, feta, toasted walnuts, blood orange segments and maple syrup vinaigrette and serve with the cooked Salmon and some crusty bread.