• 6 x 170g Debonned Fillets

• 28g Olive Oil

• 85g Tamarind Paste

• 55g Local Honey

• 55g Fresh Orange Juice

• 1 Tbsp. Chopped Cilantro

• Organic Cilantro Seedling to Garnish

• 450ml Chicken Stock

• 450ml Milk

• 130g Dried Polenta or Yellow Cornmeal

• 130g Jalapeno Aged Cheddar Cheese, Grated

• 1 Tsp Fresh Thyme & Rosemary Chopped

• Sea Salt & Fresh Ground Black Pepper to Taste

Tamarind Honey Glaze
In a saucepot add honey, orange juice & tamarind paste
Bring to a boil and then reduce until it coats the back of a spoon
Remove from heat, add chopped cilantro

Barbecued Loch Duart Scottish Salmon
Preheat grill on med-high heat
Wipe grill with an oiled rag to prevent sticking
Rinse fish under cold water and pat dry
Rub with olive oil, salt and pepper
Place on hot grill and cook for 3-4 minutes on each side while basting with the tamarind glaze
The salmon should be cooked medium and placed aside to rest for 4-5 minutes

Jalapeño-Aged Cheddar Polenta
Bring the stock & milk to a boil
Add salt
Gradually whisk in the polenta, stirring constantly and cook over medium low heat for about 25 minutes or until creamy and fully cooked out, but not too thick
Stir in the cheddar cheese, rosemary and thyme
Add salt/pepper to taste

Assembly
Place a portion of polenta in centre of plate
Brush fish with glaze
Place fish against polenta and sprinkle with cilantro seedling