Barbecued Loch Duart Scottish Salmon with a Tamarind Honey Glaze and Jalapeño-Aged Cheddar Polenta -
Barbecued Loch Duart Scottish Salmon with Tamarind Honey Glaze and Jalapeño-Aged Cheddar Polenta. Perfect for special occasions!
Ingredients
- 6 x 170g Debonned Fillets
- 28g Olive Oil
- 85g Tamarind Paste
- 55g Local Honey
- 55g Fresh Orange Juice
- 1 Tbsp. Chopped Cilantro
- Organic Cilantro Seedling to Garnish
- 450ml Chicken Stock
- 450ml Milk
- 130g Dried Polenta or Yellow Cornmeal
- 130g Jalapeno Aged Cheddar Cheese, Grated
- 1 Tsp Fresh Thyme & Rosemary Chopped
- Sea Salt & Fresh Ground Black Pepper to Taste
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