Citrus-Spiced Akaroa Salmon

1 orange, 1 lemon and 1 lime, zested 1½ tablespoons brown sugar walnut-sized piece of fresh ginger,

finely grated

½ small red chilli, finely diced small bunch coriander, stalks chopped finely,

leaves reserved

¼ small red onion, finely diced a pinch of allspice

½ teaspoon paprika

4 x 180g Akaroa Salmon fillets

Carefully peel and segment the zested citrus, retaining any juice. Mix the juice, zest and segments with the brown sugar, ginger, chilli, coriander stalks, onion, allspice and paprika. Set aside.

Sprinkle a little salt over the skin side of the salmon fillets, and season the other side with salt and freshly ground black pepper. Heat a slug of olive oil in a pan and add the fillets, skin side down. Lower the heat and fry for 5-6 minutes until the skin is crisp. Turn over the fillets, remove the crisped skin and keep it aside. Pour the citrus-spice mix into the pan alongside the salmon and cook for another minute or two. Put the fillets onto four plates and spoon over the pan sauce. Garnish with the crisped skin and reserved coriander leaves. Serves 4