BBQ Salmon with Crabbie’s Alcoholic Ginger Beer Confit Shallots

BBQ Salmon with Crabbies confit Shallots3


Serves: Four



  • 4 Salmon Fillets  
  • ½ Bottle of Crabbie’s Original Alcoholic Ginger Beer  
  • 200g shallots  
  • 20g honey  
  • 10g Ras el Hanout  
  • 20g of butter  
  • 10g of chopped tarragon  



  • Slice the shallots thinly, heat up a large pan put a slash of veg oil in it place the butter in, once melted put the shallots in
  • Cook slowly, stirring constantly. Once golden brown, pour in the BBQ Salmon with Crabbie’s Alcoholic Ginger Beer confit Shallots and cook out until all the Crabbie’s Alcoholic Ginger Beer has evaporated. Add the honey a Ras el Hanout  
  • Cook the salmon on the BBQ for 4 minutes each side  
  • Cover with confit shallots  
  • Garnish with chopped tarragon  
  • Serve