STICKY BALSAMIC & HONEY SALMON – serves 2
Glaze¼ cup balsamic vinegar
¼ cup honey
1 clove garlic, crushed
1 tsp Dijon mustard
salt & pepper
2 salmon fillets, skinned *
Place all ingredients except salmon in a jug and whisk to combine. Pour over salmon sitting in a glass or ceramic bowl. Cover and marinate in the fridge for 30 mins.
Restspring onion, thinly sliced on an angle
steamed rice/fried rice to serve
Drain fillets from marinade.
Add a couple of tsp of oil to a frypan and cook over medium heat, for about 3 mins each side or until cooked to your liking.
Serve on a bed of rice/fried rice.
Top with thinly sliced spring onions.
I used a black cooking sheet in my frypan to save my frypan from the sticky glaze.
The flavours were that nice that next time I’m going to pour the marinade (after I’ve removed the salmon) into a saucepan and bring to the boil, then simmer until reduced so I can spoon it over the top when serving.
* Also, there’s enough glaze to marinate 4 salmon fillets if needed.
