Arbroath Smokies Recipes
- Stuart's Quick Caribbean Smokie
- Smokie Whiskey Paste
- Stuart's Smokie Pie
- Stuart's Smokie Fishcakes
- Ever Faithful Grilled Smokies
- Audrey's Smokie Bake
- Stuart's Smokie Pancake
- Smokie Cullen Skink Soup
- Arbroath Smokie Ramekins
- Stuart's Roast Salmon Caesar Salad
- Stuart's Sweet and Sour Roast Salmon
- Baked Potato with Stuart's Roast Salmon Kick
- Oven Baked Roast Salmon
- The Roast Salmon Buffet
Stuart's Sweet and Sour Roast Salmon
Another tasty recipe from Arbroath Smokies Direct.
Recipe serves 3
500g roast salmon, 1 lemon, 1 tablespoon ground ginger (fresh or from the spice rack) runny honey and black pepper.
Into a small ashette just big enough to hold the fish, mix the lemon juice, a generous pour of runny honey, the ginger, a good pinch of black pepper and stir.
Cut the roast salmon into 3 even pieces; keep the skin on (at the moment). Place skin side up into the sweet n sour mixture in the ashette refrigerate for up to 1 hour.
Grill on a rack, skin side up first to reheat, basting the sauce mix as you go, remove skin once heated thoroughly, serve on a bed of rice.