Serves 4

Created by Lisa Clark

500 ml (2 cups) ClemenGold juice

juice of 1 lemon

60 ml (¼ cup) sugar

600 g tenderstem broccoli, blanched and drained

45 ml (3 tbsp.) butter

salt and pepper

olive oil for frying

4 x 150 g fresh salmon portions


  • To make the glazing sauce, bring the ClemenGold juice, lemon juice and sugar to the boil in a small saucepan.
  • Allow the sauce to reduce to a thick, syrupy consistency.
  • Cool and season to taste – add a little more lemon juice if it is too sweet.
  • Mix the broccoli with the butter and season well with salt and pepper.
  • Heat a little olive oil in a large non-stick pan and gently pan-fry the salmon skin-side up.
  • Turn the salmon and glaze with the sauce.
  • Serve the salmon immediately on a bed of tenderstem