Cut the salmon into even cubes, about 2 x 2 cm in size. Drizzle with olive oil and season with “Holy Orangoly.” Cook on the grill or in the oven at 180°C until the salmon reaches an ideal core temperature of about 55°C.
For the chili orange mayo, mix together mayonnaise, sweet chili sauce, honey, sriracha sauce, orange juice, and a bit of “Holy Orangoly.” Drizzle the salmon cubes with the chili orange mayo and serve with salad or grilled vegetables.
For a delicious and visually stunning presentation, serve in a cocktail glass with grilled vegetables. Season your choice of vegetables with “The Winner Steaks it All – Chili Style” from Rock’n’Rubs. Sear them on the plancha with a little olive oil, then deglaze with soy sauce and honey. Fill the glasses with the vegetables and top with the tasty salmon cubes.
