Ingredients
6 salmon fillets
4 garlic cloves, minced
50 ml red wine
1 tbsp bush honey
80 ml SIDS RASPBERRY VINEGAR
1 tbsp Dijon mustard
1 tsp fresh oregano
Directions
Preheat oven to 200°C. Line a baking tray with foil and apply cooking spray.
Spray a small pan and fry garlic for 3 minutes until soft. Mix in red wine, Bush Honey, Dijon mustard and SIDS RASPBERRY VINEGAR. Simmer for 3 minutes until slightly thickened into a glaze.
Arrange salmon on the baking tray and brush with the glaze and sprinkle with oregano. Bake in oven for 10-14 minutes until the fish flakes easily with a fork. Brush fillets with remaining glaze and season to taste.
Use a spatula to transfer fillets to a serving platter, leaving the skin behind on the foil. Fry skin and add to meal.
