12 oz / 350 g of Burren Hot Smoked Irish Organic Salmon
(if you buy a kilo, it will be unsliced. Smaller packs will be sliced, and you can still cut through the slices as you would with the unsliced full side)
a pinch of cayenne pepper
2 tbsp unflavoured honey
1 tbsp warm water
1.5 tsp fresh lemon juice
1 tbsp good rapeseed oil (high in omega-3!)
3 cloves garlic, minced
1/2 lemon, sliced into wedges
Rice or fresh baguette to go with the salmon
Cut the salmon into strips of about 4 cm (1.5 inches). Rub the salt, black and cayenne pepper onto the surface of the salmon strips. Put aside for the moment.
Mix the honey, water, lemon juice and a pinch of salt together and stir until everything is well combined.
Heat up a skillet with the rapeseed oil and fry the garlic until it browns slightly. Then add the salmon and cook for another 1-2 minutes on each sides. Pour the honey mix and add the lemon wedges into the skillet, and keep on cooking on low heat, until the sauce until is sticky.
As an added option, you can round off the taste experience by grilling the salmon in the oven for 1 minute if you have the facility, or until the surface becomes slightly charred.