Ingredients
½ cup SIDS LOW SUGAR RASPBERRY VINEGAR
2 tsp SIDS WINE & PEPPER MUSTARD
2 tsp bush honey
2 (150 g) salmon fillets
½ spring onion, chopped
Directions
Preheat the oven to 200oC. Place oven paper on a baking sheet.
In a small saucepan, bring SIDS LOW SUGAR RASPBERRY VINEGAR, SIDS WINE & PEPPER MUSTARD and honey to a boil over medium heat. Reduce the heat to a simmer and cook until thick, about 10 minutes.
Brush the salmon fillets with half of the glaze and reserve the other half. Bake the salmon for 10-14 minutes, until the salmon is cooked through and flakes easily with a fork.
Remove the salmon from the oven and pour over the remaining glaze. Top with spring onion and serve hot.
