Ingredients
750 g salmon fillet, skinned
SIDS SALT & PEPPER to taste
70 g bush honey
1 tbsp SIDS OUDTSHORN MUSTARD
2 dozen roasted almonds
225 ml water
60 ml SIDS RASPBERRY VINEGAR
12 prunes, pitted & finely diced
½ tsp dried thyme
½ tsp ground ginger
1 pinch cayenne pepper
1 tbsp pomegranate molasses
1 large bunch spring onions
Directions
Rinse salmon under cold running water and pat dry with paper towel. Rub with SIDS SALT & PEPPER. Lay the salmon in a greased ovenproof dish. Mix the honey and SIDS OUDTSHORN MUSTARD then spread half of it on the salmon.
Grind the almonds in a food processor. Mix the remaining honey mustard mixture with ¾ cup of water and SIDS RASPBERRY VINEGAR. Bring to the boil in a small saucepan. Add the prunes, thyme, ginger, cayenne pepper and pomegranate molasses to the saucepan then mix well. Cook for 3 minutes. Season with SIDS SALT & PEPPER.
Put the salmon under a preheated grill and cook until it is golden brown on top for about 7 minutes.
Remove the salmon from the grill and carefully place in a frypan with the cooked side up. Pour the hot sauce on top and cook for 7-10 minutes until the salmon breaks up easily with a fork and the sauce thickens.
Finely slice the spring onions and sprinkle them over salmon. Serve immediately.
