Pulled Honey Glazed Salmon Sandwich

Serves 2

Ingredients:

• 200g Fresh Salmon Fillet

• 2 Mini Baguettes

• Lettuce

• Cherry tomatoes

• Cream Cheese (Philadelphia)

• Chili Peppers

• Spring Onion

• Thyme

• Garlic

• Butter

• Honey

• Salt & Black Pepper

Sauce Ingredients:

• 1 tbsp Olive Oil

• 1 tbsp Paprika

• 1 Finely Chopped Garlic Clove

• 2 tbsp Brown Sugar

• 1 Flat tbs Tomato Puree

• 1 tsp Honey

• 75 ml water

Begin by giving the salmon a nice rub with salt and black pepper. Then on each side, pour one teaspoon of honey and smear it on every bit of that fillet. Put your salmon aside and let the flavours sink in.

Add 1 tablespoon of olive oil to a preheated pot, then add your finely chopped garlic clove and 1 tablespoon of paprika. Mix. Combine that with 1 tablespoon of tomato puree and keep stirring. Once the tomatoes start getting slightly darker, add about a tablespoon of water to the mix to prevent burning. Now, 2 tablespoon of brown sugar go in the mix. You give it one good mix and leave it to cook for about a minute, so the brown sugar caramelises. It is very important that you don't move the sugar during that entire minute. Pour in 75 ml or a little more of water and give it all a good mix. Lower your heat a bit and let it reduce. Give it a spin every now and then to prevent any burning.

Pan on a medium heat stove. A drizzle of olive oil. Salmon in. And DON'T TOUCH IT! watch the change in colour. Once that colour reaches about one quarter through, flip your salmon to the other side and let it cook as much as it did on the other side. Tilt your pan and add a fresh thyme branch, a crushed garlic clove and a table spoon of butter. Finish your salmon by pouring that butter over it with a spoon. That process is called Basting. Take it out and leave it either on your chopping board or a plate. Keep the pan on the stove and keep the heat on. Slice your mini baguettes in half and put them facing down in the pan. Give them a nice toast in all that flavour.

Back to your sauce. Once it has reduced to your preferred thickness, add 1 teaspoon to the sauce and take it of the heat.

Use a fork and flake your salmon fillet. Spread as much cream cheese on the bottom slice of the baguette as you like. lettuce goes in. Add the salmon. A tiny bit of chopped chili peppers. Sliced cherry tomatoes. A sprinkle of spring onions. Pour the sauce on top. Close that sandwich And enjoy your food.