RECIPE | Honey-glazed salmon with pickled onions & dill

Serves: 6

Preparation time: 35 minutes

Cooking time: 25 minutes

Pickled onions:

250ml (1 cup) red wine vinegar

45ml (3 tbsp) caster sugar

6 cardamom pods

8 peppercorns

2 small red onions, thinly sliced

Salmon:

120g butter

1 lemon

125ml (½ cup) honey

1 x 1kg Norwegian salmon side (or use another sustainable oily fish like yellowtail)

Sea salt and freshly ground black pepper

To serve:

2 fennel bulbs, shaved

Dill fronds, for garnish

Baby radishes, for garnish

Method:

1. For the pickled onions, combine the red wine vinegar, caster sugar, cardamom pods and peppercorns in a small saucepan. Simmer for 5 minutes. Pour into a jar over the onions. Leave aside to cool.

2.  Preheat the oven to 220°C.

3. Make burnt butter for the salmon by heating the butter in a pan until it begins to brown. Once it foams, remove from the heat, add a squeeze of lemon juice and stir in the honey to dissolve.

4. Arrange the salmon in a roaster. Brush the fish with the butter mixture to coat the entire surface, before roasting for 10-15 minutes until cooked to your liking. Baste regularly.

5.  Serve warm with pink pickled onions, shaved fennel, baby radishes and dill fronds.

WINE PAIRING SUGGESTION:

The House of Krone Chardonnay Pinot Noir 2017

A wine with crisp acidity and elegance with a hint of delicate red berry fruit flavour on the finish, making it a great wine to pair with this dish. It's priced at around R75.