- 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)
- 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
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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