In Christmas, Dinner

Serves 4-6



For the glazed salmon:

  • 1 kg side of salmon, deboned but skin on
  • 60 ml Staffords Balsamic Vinegar
  • 125 ml Staffords Honey
  • Handful fresh thyme, leaves removed from stems

For the sweet & salty topping:

  • 100ml olive oil
  • 160g raw almonds, roughly chopped
  • 3 anchovies
  • 70g dried cranberries
  • 1 tsp chilli flakes
  • 1 tbsp Staffords Honey
  • ¼ tsp salt
  • 1 lime, juiced
  • 1 head of garlic
  • 2 tsp Staffords honey
  • 1 tsp olive oil
  • Sea salt flakes

For the roasted garlic:

  • 1 head of garlic
  • 1 Tbsp Staffords honey
  • 1 tsp olive oil
  • Sea salt flakes
  • Fresh dill for serving


Preheat oven to 180˚C.

  1. For the roasted garlic:
    Slice off the top of the head of garlic exposing the cloves. Place on a piece of tinfoil. Drizzle with olive oil, honey and a sprinkle of salt. Wrap up tightly in foil and place in the oven for one hour.
  2. For the topping:
    Combine all the ingredients in a medium sized saucepan. Cook on medium-high heat until the almonds get golden brown, the anchovies disappear and all the flavours come together. Remove from the heat and squeeze in the lime juice. Toss and set aside.
  3. For the glazed salmon:
    Place honey, balsamic vinegar and thyme leaves in a small saucepan over medium-high heat. Bring to the boil. Reduce heat to a simmer and cook for 5 minutes until slightly thickened and the glaze can coat the back of a spoon.
  4. Place side of salmon on a large baking tray lined with baking paper. Brush salmon generously with the glaze. Bake for 15 minutes, removing the salmon from the oven and brushing it with the glaze every 5 minutes.
  5. 15 minutes will give you a medium cook on the salmon. Cook for longer if so desired.
  6. Serve the salmon on a large platter topped with the crunchy sweet and salty nut mix.
  7. Squeeze the roasted garlic out of its skin and scatter around the platter.
  8. Finally sprinkle the dish with fresh dill and serve. 
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