Page 41 - aprilmay pick west - web version

Everyday
Traditional fish & chips
with Hook Norton beer
batter available every day
throughout April
Fridays
Live Folk Music
every
Friday night
All day
Afternoon tea include home
made scones & strawberry
jam with Devon clotted
cream now available
everyday
Grilled salmon with a
sweet and spicy glaze
Ingredients
Serves: 4
· 335ml (12 fl oz)
apricot juice
· 55g (2 oz) dried
apricots, chopped
· 2 tablespoons honey
· 2 tablespoons reduced salt soy sauce
· 1 tablespoon grated fresh ginger
· 2 cloves garlic, minced
· 1/8 teaspoon cayenne pepper
· 1/4 teaspoon ground cinnamon
· 4 salmon fillets
Preparation method
Prep: 30 mins |Cook: 12 mins
1. Preheat your oven’s grill. Grease
a baking tray, or line with baking
parchment.
2. In a saucepan over medium heat,
mix together the apricot juice, dried
apricots, honey, soy sauce, ginger,
garlic, cinnamon and cayenne. Bring to
the boil, then reduce heat to medium-
low, and simmer for about 20 minutes,
or until reduced by about half. Stir
occasionally to prevent burning.
Remove 4 tablespoons of the glaze for
basting, and set the remaining aside.
3. Place the salmon fillet on the greased
baking tray, and brush with glaze. Grill
for 8 to 12 minutes, or until salmon
flakes easily with a fork. Gently turn
over once during cooking, and baste
frequently during the last 4 minutes.
Serve with a drizzle of the remaining
glaze.
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