Salmon Roste in Sauce

From Robert Mitchener, an interesting sixteenth-century recipe: griddled salmon steaks in a sweet-sour spiced onion sauce.
Salmon Roste in Sauce
  • Rating:
  • Serves: 2
  • Cook Time: 20 minutes
  • Prep Time: 10 minutes
  • Effort: easy



  • 225 ml white wine
  • 1 tsp ground cinnamon
  • 1 onion, finely chopped
  • 225 ml verjuice, or white wine vinegar
  • 1 tsp ground ginger
  • 2 salmon steaks, weighing about 175g each
  • oil, for brushing


1. Put the white wine, cinnamon and onion in a saucepan. Bring to the boil, then simmer briskly until reduced by one third.

2. Add the verjuice and ginger, and simmer for a few minutes more until slightly syrupy.

3. Meanwhile, preheat a stovetop griddle pan. Brush the salmon with oil.

4. Place the salmon on the griddle and cook for 8-10 minutes, turning once.

5. Place the salmon on warmed serving plates and spoon the syrup over the top.

Rate This Recipe