Pyramid's Salmon Recipe

Barbecued Loch Duart Scottish Salmon
(Sustainably farm raised Atlantic Salmon)
Tamarind- Round Rock Honey Glaze, Jalapeno-Aged Cheddar Polenta Cake

Serves 6

6 x 6oz debonned fillets
1 oz olive oil
3 oz tamarind paste
2 oz local honey
2 oz fresh orange juice
1 tbsp. chopped cilantro
2 cup chicken stock
2 cup milk
1 tsp. salt
1 cup dried polenta or yellow cornmeal
1 cup (4-ounces) jalapeno aged cheddar cheese, grated
1 tsp fresh thyme and rosemary chopped
Sea salt and fresh ground black pepper to taste
Organic cilantro seedling to garnish

For the glaze, in a saucepot add honey, orange juice and tamarind paste, bring to a boil and reduce until it coats the back of a spoon. Remove from heat then add chopped cilantro.
Preheat grill on med-high heat then wipe grill with an oiled rag to prevent sticking. Rinse fish under cold water and pat dry, rub with olive oil, salt and pepper. Place on hot grill and cook for 3-4 minutes on each side while basting with the tamarind glaze. The salmon should be cooked medium and placed aside to rest for 4-5 minutes

To make the polenta, bring the stock and milk to a boil, add the salt. Gradually whisk in the polenta, stirring constantly and cook over medium low heat for about 25 minutes or until creamy and fully cooked out, but not too thick. Stir in the cheddar cheese, rosemary and thyme. Add salt and pepper to taste.

Place a portion of polenta in centre of plate then brush fish with glaze. Place fish against polenta and sprinkle with cilantro seedling.

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