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Bushmills And Honey Glazed Smoked Glenarm Salmon

June 29, 2018

Difficulty:

Normal

Preparation Time:

Cooking Time:

Servings:

Ingredients:

4 x 175g Glenarm salmon steaks
Oak chips
Salt
50ml Bushmills whiskey
2 tablespoons honey
2 tablespoons cider vinegar
2 finely sliced shallots
Dash Worcester sauce
1 tablespoon tomato purée

Instructions:

Season the salmon with salt.
Line a roasting tin with foil and scatter with oak chips.
Place a grill on top and brush with oil.
Place on salmon and cover tightly with tin foil.
Place on a direct high heat and cook for 5 minutes. Turn off the heat.
For the glaze, whisk together the ingredients apart for the shallots.
Heat a tablespoon of oil in a pan and add the salmon.
Seal for 2 minutes then flip over and add the shallots.
Cook until firm - another 3 minutes then add the glaze and cook to coat.
Serve.

Also in Recipes

Local Success In Rotary Young Chef Competition With Glenarm Salmon

June 29, 2018

Heartiest congratulations to Adam Morrison, a pupil from Down High School and All-Ireland Rotary Young Chef of the Year, who competed at the National Final of this event in April of this year with a Fennel and Herb Crusted Glenarm Organic Salmon Filet for his main course. Click 'Read More' to find his recipe.