I’ve found making a ‘fish and greens supper’ interesting to be a bit difficult, especially when you’re trying to keep the sauce clean and healthy. I find myself resorting to lemon juice every time…which is getting really dull.
My other half set his mind to finding a sauce that would work, and came up with this delicious glaze. It goes perfectly with salmon: tangy, light, flavourful. Tongue tantalising.
Makes sauce for 4
- 4 x cloves of garlic
- 1 x tbsp white wine
- 1 x tbsp red wine vinegar
- 4 x tbsp balsamic vinegar
- 1 x tbsp agave syrup
- Salt and pepper to taste
Heat up a small saucepan on a medium heat.
Chop the garlic into strips, and fry until soft in a small amount of coconut oil.
Add all the other ingredients, stirring as you go.
Bring to the boil, stirring and cook for c.5mins to allow the sauce to reduce.
Makes little foil boat for your fish and pour glaze over. Seal into a foil package and put into the oven for 20 mins. (Bake at at 180c)