INGREDIENTS
4 salmon cutlets
1/2 orange (juice)
10 g (1/2 tbsp) honey
35 g (2 tbsp) soy sauce
Chilli flakes
Olive oil
Orange slices
Rosemary
For the sauce:
1 orange
110 ml (1/2 cup) water
8 g (1/2 tbsp) cornstarch
25g butter
Rosemary
6 g (1/2 tbsp) sugar
Salt
Flakes pepper
METHOD
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