Hot Smoked Salmon with Honey & Garlic Sauce

Hot Smoked Salmon with Honey & Garlic Sauce

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by Birgitta & Peter Curtin owners of The Burren Smokehouse

of Co. Clare  

The Burren Smokehouse is a family-run business which was set up in 1989 by Birgitta & Peter Curtin. The quality of their Smoked Salmon has grown e Read More
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Prep Time

10 Minutes

Cooking Time

10 Minutes

Serves

2-4 People

Ingredients

  • 12 oz/350 g of Burren Hot Smoked Irish Organic Salmon

(if you buy a kilo, it will be unsliced. Smaller packs will be sliced, and you can still cut through the slices as you would with the unsliced full side)

  • salt
  • black pepper
  • a pinch of cayenne pepper
  • 2 tbsp unflavoured honey
  • 1 tbsp warm water
  • 1.5 tsp fresh lemon juice
  • 1 tbsp good rapeseed oil (high in omega-3!)
  • 3 cloves garlic, minced
  • 1/2 lemon, sliced into wedges
  • Rice or fresh baguette to go with the salmon

Method

Cut the salmon into strips of about 4 cm (1.5 inches). Rub the salt, black and cayenne pepper onto the surface of the salmon strips. Put aside for the moment.

Mix the honey, water, lemon juice and a pinch of salt together and stir until everything is well combined.

Heat up a skillet with the olive oil and fry the garlic until it browns slightly. Then add the salmon and cook for another 1-2 minutes on each side. Pour the honey mix and add the lemon wedges into the skillet, and keep on cooking on low heat, until the sauce is sticky.

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