10 Minutes
10 Minutes
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.
You may also like
Traditional Granville Irish Scone
Expect elegant surroundings, splendid Irish food and impeccable service at the Granville Hotel, located at the heart of Waterford. Richard Hurley is a consummate professional. The General Manager of The Granville Hotel in Waterford understands graceful...How to Make a Ballymaloe BBQ Beef Burger
Ballymaloe Foods' world famous country relish is the perfect accompaniment to a delicious homemade burger. From a homemade tomato relish recipe created by the legendary Myrtle Allen in the kitchen of Ballymaloe House, Ballymaloe Foods has grown to feature...Crab Cakes with Hollandaise Sauce