{"id":283,"date":"2014-05-08T10:35:16","date_gmt":"2014-05-08T10:35:16","guid":{"rendered":"https:\/\/lochduart.com\/?post_type=recipes&#038;p=263"},"modified":"2020-11-12T22:07:57","modified_gmt":"2020-11-12T22:07:57","slug":"barbecued-loch-duart-scottish-salmon-with-a-tamarind-honey-glaze-and-jalapeno-aged-cheddar-polenta","status":"publish","type":"recipes","link":"https:\/\/lochduart.fr\/recipes\/barbecued-loch-duart-scottish-salmon-with-a-tamarind-honey-glaze-and-jalapeno-aged-cheddar-polenta\/","title":{"rendered":"Barbecued Loch Duart Scottish Salmon with a Tamarind Honey Glaze and Jalape\u00f1o-Aged Cheddar Polenta"},"content":{"rendered":"<p><strong>Tamarind Honey Glaze<\/strong><br \/>\nIn a saucepot add honey, orange juice &amp; tamarind paste<br \/>\nBring to a boil and then reduce until it coats the back of a spoon<br \/>\nRemove from heat, add chopped cilantro<\/p>\n<p><strong>Barbecued Loch Duart Scottish Salmon<\/strong><br \/>\nPreheat grill on med-high heat<br \/>\nWipe grill with an oiled rag to prevent sticking<br \/>\nRinse fish under cold water and pat dry<br \/>\nRub with olive oil, salt and pepper<br \/>\nPlace on hot grill and cook for 3-4 minutes on each side while basting with the tamarind glaze<br \/>\nThe salmon should be cooked medium and placed aside to rest for 4-5 minutes<\/p>\n<p><strong>Jalape\u00f1o-Aged Cheddar Polenta<\/strong><br \/>\nBring the stock &amp; milk to a boil<br \/>\nAdd salt<br \/>\nGradually 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<br \/>\nStir in the cheddar cheese, rosemary and thyme<br \/>\nAdd salt\/pepper to taste<\/p>\n<p><strong>Assembly<\/strong><br \/>\nPlace a portion of polenta in centre of plate<br \/>\nBrush fish with glaze<br \/>\nPlace fish against polenta and sprinkle with cilantro seedling<\/p>\n","protected":false},"featured_media":3645,"template":"","acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.5 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Barbecued Loch Duart Scottish Salmon with a Tamarind Honey Glaze and Jalape\u00f1o-Aged Cheddar Polenta - Loch Duart<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/lochduart.fr\/recipes\/barbecued-loch-duart-scottish-salmon-with-a-tamarind-honey-glaze-and-jalapeno-aged-cheddar-polenta\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Barbecued Loch Duart Scottish Salmon with a Tamarind Honey Glaze and Jalape\u00f1o-Aged Cheddar Polenta - Loch Duart\" \/>\n<meta property=\"og:description\" content=\"Tamarind Honey Glaze In a saucepot add honey, orange juice &amp; 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 ... 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