A salmon roe beurre blanc with Meyer lemon zest and gin take this dish to a whole other level. Grilled king salmon with Meyer lemon, gin and salmon roe beurre blanc. 1. Heat a cast-iron grill ...

Lightly brush skin side of fillets with oil and season with salt. Lay salmon onto grill grate, skin-side down, and cook until skin crisps and flesh starts to firm up, 3-4 minutes. Drizzle top of ...

Mix the ginger, cinnamon and cardamom with salt and pepper and sprinkle it over the salmon. Rub in to make sure it is well coated. Put the orange juice and zest, honey, soy sauce, ginger and ...

orange juice and orange zest in a 2-quart saucepan over medium-high heat to a boil. Cook and stir until the mixture thickens. Top the salmon with the orange slices and serve with the sauce.

To prepare the salmon: Preheat the oven to 350°F/180°C/gas mark 4. Finely grate the zest of the orange and put it in a small glass bowl. Squeeze the juice from the orange and add it to the bowl.