Glazed Salmon with Stag’s Breath
- 1/2 tsp honey
- 1 tbsp vinegar
- 2 tbsp Stag’s Breath
- 4 salmon fillets, weighing about 175g each
Mix together the honey, vinegar, Stag’s Breath, a large pinch of salt and a good grinding of black pepper.
Pour over salmon and marinate for an hour at room temperature (or for four hours in the fridge).
Preheat the oven to 220C/gas mark 7. Remove the salmon from the marinade and put it on a rack over a roasting pan, skin side up. Bake for 10 to 12 minutes.
Serve with rice and a simple salad of fennel and tomato.
- Wash and thoroughly dry the fish. Spread an ovenproof dish with half the butter. Put the fish in the dish and spread them with the rest of the butter. Sprinkle over the oregano.
- Mix the yoghurt, cream and Stag’s Breath together then season the mixture before pouring it over the trout. Bake the fish, uncovered, at Gas 4/350oF/180oC for 20 minutes.
- Garnish with lemon twists before serving.