HONEY-GLAZED SALMON WITH PICKLED ONIONS & DILL

SERVES 6

PREPARATION TIME 35 minutes COOKING TIME 25 minutes

Pickled onions:

250ml (1 cup) red wine vinegar

45ml (3 tbsp) caster sugar

6 cardamom pods

8 peppercorns

2 small red onions, thinly sliced

Salmon:

120g butter

1 lemon

125ml (½ cup) honey

1 x 1kg Norwegian salmon side (or use another sustainable oily fish like yellowtail)

Sea salt and freshly ground black pepper

To serve:

2 fennel bulbs, shaved

Dill fronds, for garnish

Baby radishes, for garnish

For the onions combine the red wine vinegar, caster sugar, cardamom pods and peppercorns in a small saucepan. Simmer for 5 minutes. Pour into a jar over the onions. Leave aside to cool. Preheat the oven to 220°C. Make burnt butter for the salmon by heating the butter in a pan until it begins to brown. Once it foams, remove from the heat, add a squeeze of lemon