Prep time: 20 minutes
Lirah Gourmet White Balsamic and maple syrup combine in this dish to create a lovely sticky glaze. Finished with a sprinkling of pomegranate seeds, red onion, and shallots this makes a fabulous festive-looking dish for Christmas or any Summer dinner.
1 tablespoon olive oil
½ cup maple syrup
2 teaspoons fresh thyme leaves
8 x 180g salmon fillets, skin on
To serve, fresh pomegranate seeds, thinly sliced red onion and shallots
- Preheat oven to 180C/160C fan forced.
- Combine Lirah Gourmet White Balsamic, maple syrup and thyme leaves in a small saucepan over medium-high heat. Bring to the boil then reduce heat to medium and simmer for approx. 5 minutes until thickened. Set aside to cool slightly.
- Place salmon fillets, skin side down, on a baking tray lined with non-stick paper and brush with the balsamic glaze. Cook to your liking 8 – 15 minutes, brushing with glaze ½ way through.
- Serve salmon immediately with steamed asparagus and drizzled with any leftover glaze. Garnish with pomegranate seeds, sliced red onion & shallots.
Note: After 8 -10 minutes you should have medium salmon meaning it is not cooked all the way through. Return to the oven for another 5 minutes or so if you prefer it cooked all the way through.