Slow Baked Chilli Cacao Salmon

Chocolate and fish? Yes! Absolutely yes! This recipe takes many people by surprise. The deep, rich flavour of the salmon is complimented and augmented by the cacao – the chilli twist makes both your brain and your tongue tingle with excitement. Please sir, can I have some more?*

Slow Baked Chilli Cacao Salmon

Ingredients
• 2 Salmon fillets with the skin on
• 1 Tablespoon Brazen Chilli Cacao Rub
• 1 Tablespoon Olive oil
• zest of one lemon

Method

Preheat oven to 130 degrees.
Line a baking dish with baking paper. Brush with 1/2 tablespoon oil.

Place salmon fillets, skin side down. Mix remaining oil, Brazen Chilli Cacao Rub and lemon zest in a small bowl.
Spread mixture over salmon fillets, dividing equally.
Let stand 10 minutes to allow flavours to meld.

Bake salmon until just opaque in centre, 15-18 minutes. It should feel just firm to the touch.

Serve with lemon wedges and steamed green vegetables such as broccolini, asian greens and beans.

* Yep, I just referenced the musical Oliver in a discussion about hot chocolate salmon. There’s a first time for everything.