2 pieces of salmon fillet
1 cup fresh orange juice
1 cup grape juice
Salt and pepper to taste
Lala Rosa Lettuce
Red and yellow peppers
Two small leeks
Light vinaigrette (olive oil, lemon juice, salt and pepper).
For the Salmon:
Marinate the salmon in fresh orange juice and grape juice, add salt, pepper and rosemary to taste.
Heat a skillet until very hot.
Dust the salmon with brown sugar on the presentation side then grill till medium.
Brush with peach jelly.
For the Greens:
Soak Lala Rosa Lettuce in an ice bath with baby rocket, cucumber, green onion, red and yellow pepper curls. Grill the sliced leeks. Drizzle with a little vinaigrette.
Slice the orange and crisp well in the oven.
Plate, serve and enjoy.
Peach Jelly (Simple Version)
Purée the flesh of one fresh peach, or two canned halves.
If using fresh peaches lightly simmer the purée in a pan with a little sugar until moisture is reduced. Prepare a basic peach jelly from a packet; gently stir in cooled peach purée when the jelly is nearly set.