Ingredients
- 1 kgside of salmon, deboned but skin on (for the glazed salmon)
- 60 mlStaffords Balsamic Vinegar
- 125 mlStaffords Honey
- Handfulfresh thyme, leaves removed from stems
- 100 mlolive oil (for the sweet & salty topping)
- 160 graw almonds, roughly chopped
- 3anchovies
- 70 gdried cranberries
- 1 tspchilli flakes
- 1 TbspStaffords Honey
- ¼ tspsalt
- 1lime, juiced
- 1 headgarlic (for the roasted garlic)
- 1 TbspStaffords honey
- 1 tspolive oil
- To tastesea salt flakes
- To servefresh dill
Made with Staffords
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Method
Preheat the oven to 180°C.
For the roasted garlic, slice the top off the head of garlic to expose the cloves and place it on a piece of tinfoil. Drizzle with olive oil and honey and sprinkle with a little salt. Wrap tightly in the foil and roast in the oven for one hour.
For the topping, combine the olive oil, almonds, anchovies, cranberries, chilli flakes, honey and salt in a medium saucepan. Cook over medium-high heat until the almonds are golden brown, the anchovies have disappeared and all the flavours have come together. Remove from the heat, squeeze in the lime juice, toss and set aside.
For the glaze, place the honey, balsamic vinegar and thyme leaves in a small saucepan over medium-high heat. Bring to the boil, then reduce the heat and simmer for 5 minutes, until slightly thickened and the glaze coats the back of a spoon.
Place the side of salmon on a large baking tray lined with baking paper and brush generously with the glaze. Bake for 15 minutes, brushing with the glaze every 5 minutes. This gives a medium cook; cook for longer if you prefer.
Serve the salmon on a large platter topped with the crunchy sweet and salty nut mix. Squeeze the roasted garlic out of its skin and scatter it around the platter, then finish with fresh dill.
