Vanilla Beans Available!

Cured Honey & Vanilla Salmon

February 04, 2020

Cured Honey & Vanilla Salmon

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.




Leave a comment

Comments will be approved before showing up.