Pink Gin and Prosecco Roasted Salmon

Pink Gin and Prosecco Roasted Salmon
On a bed of Honey and Ginger Glazed Vegetables

90 minutes


  • Fresh Salmon Portions (61647)
  • Pembrokeshire Pink Gin (51794)
  • Prosecco (49602)
  • Asparagus (99062)
  • Carrots (68412)
  • Ginger (75505)
  • Cumin Seeds (572)

> Mix 3 parts prosecco to 1 part gin and marinade salmon portions in this for approx 1 hour.
> Blanch carrots first, then add to asparagus, julienne of fresh ginger and honey, toast cumin seeds in dry pan and add to vegetables.
> For service, layer vegetables on tray and place salmon on top. Roast in hot oven for roughly 10 minutes.
> Place residual juice and cooking liquor from tray into a sauté pan. Simmer,
reduce and finish with nobs of butter and then plate as desired.



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