Black garlic glazed salmon
- Whisk together the vinegar, wine, honey, black garlic and chilli.
- Heat the oil in a heavy frying pan, until a faint haze rises. Season the salmon with freshly ground black pepper tp taste. Place, skin-side down, in the pan. Cover and cook on low heat for 3-4 minutes.
- Turn the salmon over and cook for another minute, if preferred. The centre should still be a little transparent. Transfer to a warm platter and tent with foil.
- Add the black garlic mixture to the pan and simmer for 1 minute. Place in a small bowl and purée with a stick blender. Spoon over the salmon.