Honey-glazed Salmon with Pickled Onions & Dill
For the pickled onions:
- 1 cup red wine vinegar
- 3 Tbsp. caster sugar
- 6 cardamom pods
- 8 peppercorns
- 2 small red onions, thinly sliced
For the honey-glazed salmon:
- 120g butter
- 1 lemon
- ½ cup honey
- 1 x 1kg Norwegian salmon side
- Sea salt and freshly ground black pepper
- 2 fennel bulbs, shaved
- Dill fronds, for garnish
- Baby radishes, for garnish
To make 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.
To make the honey-glazed salmon:
Preheat the oven to 220°C.
Make burnt butter 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.
Arrange the salmon in a Le Creuset 29cm Signature Roaster. Brush the salmon with the mixture to coat the entire surface, before roasting for 10 – 15 minutes until cooked to your liking. Baste regularly throughout.
Serve warm with pink pickled onions, shaved fennel, baby radishes and dill fronds.