4 Alaskan salmon steaks
Marinade: 2 tsp honey, 2 tsp soy sauce, juice of half a lemon, salt and pepper to taste and a drizzle of olive oil.
4 red peppers, halved
250g rosa/cherry tomatoes,
300g baby button mushrooms
80 ml olive oil
250 ml cream ( reduced fat or full fat)
50g chevin cream cheese ( fairview, half a roll)
4 tsp horseradish
2 tsp mustard seeds
Place peppers cut side down on an oven proof dish and drizzle with oil. Grill at medium to high temperature ( about 230°C) till the blackened. Remove from the oven and cool till you are able to handle them. Peel off the skin and slice into strips. Add the tomatoes and mushrooms and grill at 180/200°C for a further 25 to 30 minutes.
Sauce: In a small saucepan, on a low heat, bring the cream,cheese, horseradish and mustard seeds to a gentle simmer and cook for 5 to 10 minutes while you prepare the salmon.
Remove the veggies, heat the grill to high and once warm grill the salmon skin side up for 5 minutes or till skin is crispy and the salmon is just cooked and still juicy. Plate the veggies, place the salmon on top and spoon over the sauce.