Recipes
Honey and Vanilla Glazed Salmon
Living so close to the sea, fresh fish is often on the menu here at our HQ in East Devon. Like to add a LittlePod twist to the catch-of-the-day? Vanilla can be used to make fantastic marinades for all manner of delicious fish and seafood dishes.
Serves: 4 people.
This recipe includes
Natural Vanilla Paste
Ingredients
2-4 fresh salmon steaks
2 tsp olive oil
1 tsp clear honey
1 tsp LittlePod vanilla paste, or one vanilla pod, seeds only
pinch of salt and freshly ground black pepper
1⁄2 tsp finely chopped ginger (optional)
Did you know...?
Vanilla is a natural deodoriser that can be used to disguise cooking smells in the kitchen!
Method
- Make the glaze by combining the olive oil, honey, vanilla paste (or the seeds scraped from the vanilla pod), ginger (if using), salt and pepper.
- Brush the mixture evenly over the salmon and leave for at least 60 minutes, or preferably overnight, in the refrigerator.
- Place the fish under a hot grill for around 10 minutes until the glaze forms a crust and the fish is cooked through, but still moist.
- Serve with a pea shoot or watercress salad and a couple of wedges of lemon.
This recipe was featured in Janet’s cookbook, Vanilla, cooking with one of the world’s finest ingredients.
Back to recipesDo you have any other recipes for salmon and vanilla?
Created by Peter Gorton, LittlePod ambassador and Master Chef, give this one a go…!
