Mystery Box Recipe: Salmon Fillet Served with Citrus

As the official hospitality sponsor of MasterChef South Africa, we’re taking part in Mystery Box Dinners happening at selected restaurants across the group (psssst! You could stand a chance to win luxurious accommodation for two at Beverly Hills for 5 nights!).

This week’s Mystery Box Dinner recipe is a winner for everyone.  Just in time for inspiration for tonight’s grocery shopping list, here’s what you need and how to make salmon fillet served with citrus.

Mystery Box Dinner Recipe Ingredients Raw

Photo credit: Nick Voutsas

Box Ingredients:

  • 220g salmon
  • 1 king prawn
  • 80g large potato
  • 15g grapefruit
  • 15g orange
  • 5g basil
  • 100ml balsamic vinegar
  • Fresh dill for garnish

Common Ingredients:

  • 10ml olive oil
  • 50g butter
  • 30ml cream
  • Fine salt
  • Black pepper
  • 5g Crushed garlic
  • 5g sugar/honey


  1. Fillet and debone salmon, keep the skin on
  2. Make a paste with the garlic
  3. Make hollandaise sauce, add garlic paste
  4. Segment orange and grapefruit
  5. Make mashed potatoes
  6. Make a balsamic reduction (reduce balsamic, add sugar/honey)

Cooking & Plating:

  1. Season and seal off salmon portion, finish in oven at 180 until medium
  2. In a pan, add basil pesto, cream, butter and mashed potatoes
  3. Heat until thick creamy consistency, season with salt and pepper
  4. Place orange and grapefruit segments on the plate
  5. Next to citrus, plate mashed potatoes
  6. Place salmon on top of mashed potatoes
  7. Pour hollandaise sauce on the side
  8. Garnish with balsamic reduction and fresh dill
  9. Serve immediately
  10. Enjoy

“Let me know if you try this at home, I’d love to hear how it goes” – Ed

Photo credit: Nick Voutsas

Photo credit: Nick Voutsas

Duane Riley

Duane Riley, associate at Billy Gallagher and Associates and part-time MC (No Hammer time here) is the right-hand-man to world renowned chef Dr. Billy Gallagher (former Food and Beverage Director of Southern Sun Hotels). It is with pride that Duane was an integral part of the Tsogo Sun MasterChef Mystery Box promotion in compiling the ingredients, recipes and overseeing the photography of the weekly Tsogo Sun MysteryBox Challenge. Duane is excited to return to his print and publishing roots with Billy Gallagher’s newest venture The Culinary artist magazine (culinaryartist.co.za), where he can use his knowledge of F&B coupled with his background both informative and creative.


  • Kashmiri

    Written on August 7, 2013

    Ah, still waiting for a veg recipe that I can try out :)

    • Editor

      Written on August 8, 2013

      Hi Kashmiri, I’ve heard your call and just got off the phone with Duane. He says he’ll sort you out with a vegetarian recipe chop, chop. Pun intended. Haha 😉

    • Editor

      Written on August 12, 2013

      Hi Jess, Duane says monkfish would work really well instead of salmon!

  • Tamara Allkins

    Written on August 9, 2013

    This menu looks amazing and I think that I am going to take my husband out for a mystery box dinner for our next date night! Love the idea and it is even better that we can get the menu’s here to try out for ourselves. This salmon one is going into next weeks dinner preparation….now who should I invite to enjoy it with us!

  • Annaliza maharaj

    Written on September 26, 2013

    I would love to try this recipe , but would substitute the mash for a Greek salad.