- To prepare the glaze, place the cherries, maple, vinegar, soy, molasses and peppercorns in a pan. Bring to the boil, then reduce the heat to a simmer and place a lid on the pan.
- Cook for about 5 minutes or until the cherries have softened and started to collapse.
- Remove the pan from the heat and with a hand blender blitz the sauce until it is smooth.
- Return the sauce to the heat and cook for 2 – 3 minutes until the sauce has reduced to a syrupy consistency.
- Mix through the Dijon mustard and thyme. Adjust the seasoning if required and place the sauce to one side until required.
- Preheat oven to 180°c Fan.
- Season the salmon portions with salt & pepper and place onto a baking tray lined with greaseproof paper. Place in the oven and cook for 20 minutes
- Remove the salmon from the oven and check that it is cooked through.
- Gently warm through the maple and cherry glaze before serving with the salmon.
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