Ingredients
½ cup (125ml/180g) honey
1 tbsp Vanilla Bean Paste
2 cloves garlic, finely chopped
1 tsp Dijon mustard
Sea salt flakes
Cracked black pepper
2 cups (500ml) warm water
6 x 200g salmon fillets, skin-on
Extra virgin olive oil
Watercress, to serve
Method
STEP 1
Combine honey, vanilla, garlic, Dijon mustard, pepper, and salt in a large bowl or tray. Mix until well combined then add water and mix well.
STEP 2
Place salmon in tray until submerged and cover with cling wrap. Refrigerate to cure the salmon for 6-8 hours or overnight.
STEP 3
When ready to cook, remove salmon from tray and pat dry. Coat lightly in olive oil and season with salt and pepper. Cook in a pre-heated fry pan or on the barbecue for 2-3 minutes each size until desired doneness is achieved. Once salmon is cooked, transfer to an oven tray and cover with foil to keep warm.
STEP 4
Transfer ½ cup of the curing liquid to a small saucepan and bring to the boil. Boil for 2-3 minutes until liquid is reduced. Serve with salmon, accompanied by watercress leaves.
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