Jump to content

Salmon with asparus tomato feta salad and haloumi


Recommended Posts

A couple of pictures, just of finished product unfortunately. I get on the beer and forget to take pics, haha.


500ml hot water, 50g honey, 50g sea salt and zest of one unwaxed lemon, then left to cool completely.

Brined the salmon (about 500g) for one hour before smoking. Just threw the asparagus on with the salmon for last 5-10 minutes of cooking.

Not specific to the seafood thread but also put a brown sugar chicken on the rotisserie.





  • Like 2
Link to comment
Share on other sites

Join the conversation

You can post now and register later. If you have an account, sign in now to post with your account.

Reply to this topic...

×   Pasted as rich text.   Paste as plain text instead

  Only 75 emoji are allowed.

×   Your link has been automatically embedded.   Display as a link instead

×   Your previous content has been restored.   Clear editor

×   You cannot paste images directly. Upload or insert images from URL.

  • Create New...