Saumon Rosted

Roasted salmon steaks served with a sauce made with red wine, onion and cinnamon. Seventeenth century salmon would of course have been caught wild but the modern farmed variety will suffice although it has a milder flavour.

Ingredients:

6 salmon steaks
1.5 cups red wine
1 tbs. cinnamon
1 tsp. powdered ginger
4 small onions (minced)
1 tbs. vinegar

Method:

Place the samon steaks on a hot gridiron (griddlepan) and roast or broil for 4 to 5 mins on each side. Alternatively, grill the fish instead. Either way, avoid over-cooking the fish as this will make it dry and tough.

Pour the wine into a pan and add the onion, spices and vinegar.

Simmer the mixture until it turns into a syrup.

Pour the syrup over the salmon and serve.