Treacle-cured side of salmon

Treacle-cured side of salmon

A wonderful centrepiece for a garden party. It tastes great served warm or cold and the treacle adds smoky flavour.

By , 21 September 2015
Treacle-cured side of salmon
  • Ready in: 100 mins
  • Serves: 10
  • Price: 21p per serving
Nutritional Info
Each 165g serving contains
  • Fat 16.5
    24%
  • Sat Fat 2.8
    14%
  • Sugar 5.9
    7%
  • Salt 0.33
    6%
  • Cals 299
    15%
of your reference intake.
Typical energy values per 100g: 759kJ/181kcal.
Ingredients
  • 75ml black treacle
  • 3 tbsp balsamic vinegar
  • 1 tbsp coarse-grain mustard
  • 1 tbsp whisky (optional)
  • 1 Asda Boneless Skin On Half Salmon Side
Method
  • Pre-heat the oven to 180C/160C Fan/Gas 4. Put the treacle, vinegar and mustard in a small pan and heat, stirring, until smooth. Simmer, uncovered, for 3 minutes. Cool for 10 minutes. Stir in the whisky, if using.

  • Line a roasting tin with foil, shiny-side down, then put the salmon in, skin-side down. Brush with the treacle glaze. Leave in a cool place for 30 minutes, then brush with more glaze.

  • Cook in the oven for 20 minutes or until the salmon flakes easily, brushing with more glaze halfway through.