Treacle-cured side of salmon
- 75ml black treacle
- 3 tbsp balsamic vinegar
- 1 tbsp coarse-grain mustard
- 1 tbsp whisky (optional)
- 1 Asda Boneless Skin On Half Salmon Side
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.