Alaska Pink Salmon Skewer with Scotch Bonnet, Garlic & Thyme Hot Honey and Charred Pineapple Gel
Alaska Pink Salmon Skewer with Scotch Bonnet, Garlic & Thyme Hot Honey and Charred Pineapple Gel
Alaska Pink Salmon Skewer with Scotch Bonnet, Garlic & Thyme Hot Honey and Charred Pineapple Gel by Carniel Levy, Head Chef at House of Sauce.
Ingredients
Makes 10 skewers
Salmon
- 300g Alaska pink salmon fillet (skinless)
- Fine sea salt
- Neutral oil
Hot Honey Glaze
- 50g runny honey
- 1g minced deseeded scotch bonnet
- 1/2 garlic clove (microplaned)
- 1 thyme sprig
- 5ml lime juice
- Pinch sea salt
Charred Pineapple Gel
- 200g fresh pineapple
- 20ml lime juice
- 1.5g agar agar
- Pinch salt
- 10 small wooden skewers (soaked in water 20–30 minutes before use)
Method
- For the hot honey glaze, gently warm the honey (do not boil). Add scotch bonnet, garlic and thyme.
- Infuse for 5-7 minutes. Strain. Then, stir in lime juice and salt. Set aside.
- Char the pineapple in a hot dry pan until caramelised. Blend with lime juice and salt until smooth. Pass through a sieve. Bring to the boil with agar agar and boil for 1 minute.
- Pour into a shallow tray to set. Once firm, blend smooth and transfer to a piping bag.
- Cut into 10 even cubes (25-30g each). Pat dry. Lightly season.
- Thread each cube onto a soaked wooden skewer. Lightly brush with neutral oil.
- Preheat the oven to 190°C fan (210°C conventional). Lay the skewers on a parchment-lined tray with space between.
- Bake for 5-7 minutes until just cooked with a blushing centre (48-50°C internal). Rest for 2–3 minutes.
- Lightly brush with hot honey glaze.
- Optional: gently torch for a light lacquer. Serve with a small dot of charred pineapple gel.
