500 gr skinned/boned salmon fillet
250 gr coarse sea salt
5 tblsp black treacle
- sprinkle fish with salt and let chill 2-3 hours in a shallow dish
- drain, pat dry, cut into 2 cm cubes
- mix with treacle, marinate 10 minutes, strain again
- put fish on tray and flash grill for a minute or until charred
- serve skewered
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