- 15 min + overnight curing
- 6 min
- ½ cup (125ml/180g) honey
- 1 tbsp Queen Vanilla Bean Paste
- 2 cloves garlic, finely chopped
- 1 tsp Dijon mustard
- Sea salt flakes
- Cracked black pepper
- 2 cups (500ml) warm water
- 6 x 200g salmon fillets, skin-on
- Extra virgin olive oil
- Watercress, to serve
Combine honey, vanilla, garlic, Dijon mustard, pepper, and salt in a large bowl or tray. Mix until well combined then add water and mix well.
Place salmon in tray until submerged and cover with cling wrap. Refrigerate to cure the salmon for 6-8 hours or overnight.
When ready to cook, remove salmon from tray and pat dry. Coat lightly in olive oil and season with salt and pepper. Cook in a pre-heated fry pan or on the barbecue for 2-3 minutes each size until desired doneness is achieved. Once salmon is cooked, transfer to an oven tray and cover with foil to keep warm.
Transfer ½ cup of the curing liquid to a small saucepan and bring to the boil. Boil for 2-3 minutes until liquid is reduced. Serve with salmon, accompanied by watercress leaves.