BBQ Salmon with Crabbie’s Alcoholic Ginger Beer confit shallots
4 Salmon fillets
250 ml Crabbie’s Original Alcoholic Ginger Beer
200 g shallots
20 g honey
10 g Ras el Hanout
20 g butter
10 g chopped tarragon
Slice the shallots thinly, heat up a large pan put a slash of veg oil in it place the butter in, once melted put the shallots in
Cook slowly, stirring constantly. Once golden brown, pour in the BBQ Salmon with Crabbie’s Alcoholic Ginger Beer confit Shallots and cook out until all the Crabbie’s Alcoholic Ginger Beer has evaporated. Add the honey a Ras el Hanout
Cook the salmon on the BBQ for 4 minutes each side
Strictly Necessary Cookies
Strictly Necessary Cookie should be enabled at all times so that we can save your preferences for cookie settings.
If you disable this cookie, we will not be able to save your preferences. This means that every time you visit this website you will need to enable or disable cookies again.