Barbecued Loch Duart Scottish Salmon with a Tamarind Honey Glaze and Jalapeño-Aged Cheddar Polenta


Barbecued Loch Duart Scottish Salmon & Tamarind Honey Glaze

  • 6 x 6oz Debonned Fillets
  • 1 oz Olive Oil
  • 3 oz Tamarind Paste
  • 2 oz Local Honey
  • 2 oz Fresh Orange Juice
  • 1 Tbsp. Chopped Cilantro
  • Organic Cilantro Seedling to Garnish

Jalapeño-Aged Cheddar Polenta

  • 2 Cup Chicken Stock
  • 2 Cup Milk
  • 1 Cup Dried Polenta or Yellow Cornmeal
  • 1 cup (4-ounces) Jalapeno Aged Cheddar Cheese, Grated
  • 1 Tsp Fresh Thyme & Rosemary Chopped
  • Sea Salt & Fresh Ground Black Pepper to Taste


Tamarind Honey Glaze

In a saucepot add honey, orange juice & tamarind paste
Bring to a boil and then reduce until it coats the back of a spoon
Remove from heat, add chopped cilantro

Barbecued Loch Duart Scottish Salmon

Preheat grill on med-high heat
Wipe grill with an oiled rag to prevent sticking
Rinse fish under cold water and pat dry
Rub with olive oil, salt and pepper
Place on hot grill and cook for 3-4 minutes on each side while basting with the tamarind glaze
The salmon should be cooked medium and placed aside to rest for 4-5 minutes

Jalapeño-Aged Cheddar Polenta

Bring the stock & milk to a boil
Add salt
Gradually whisk in the polenta, stirring constantly and cook over medium low heat for about 25 minutes or until creamy and fully cooked out, but not too thick
Stir in the cheddar cheese, rosemary and thyme
Add salt/pepper to taste


Place a portion of polenta in centre of plate
Brush fish with glaze
Place fish against polenta and sprinkle with cilantro seedling