Recipes
SEARED SALMON WITH SORREL RUM SAUCE ft Destra
Joel makes this luscious salmon dish for Destra, a perfect dish for the seafood lover at Christmas.
Ingredients
4 (6 – 8 oz) Ocean Delight Salmon Fillets
Salt and black pepper
1/2 tsp cayenne pepper
2 – 3 tsp oil
¾ cup fresh sweetened sorrel
¼ cup rum
1 medium onion, peeled and chopped
10 – 12 fresh button mushrooms, quartered
2 medium sweet peppers, seeded and chopped
2 medium tomatoes, cut in chunks
2 oz butter
1 tsp cornstarch dissolved in ¼ cup water
¼ cup heavy cream
Chopped fresh herbs eg shadon beni, parsley
Directions
- Season the salmon with salt, black pepper, green seasoning and cayenne pepper. Let marinate for half hour.
- Heat oil in a large frying pan over medium high heat. When oil is hot, place the salmon fillets in the hot pan. Let cook for 2 - 3 minutes on one side. Flip onto the other side and continue to cook. The salmon should be golden brown when flipped. Remove from pan when salmon is cooked though.
- Meanwhile make the sauce. Heat a little oil in a medium sauté pan over medium high heat.
- Add the onions and cook for 1 minute. Add the sweet peppers and mushrooms. Season with salt and black pepper. Cook for another minute. Add the tomatoes and mix into the other vegetables.
- Add the sorrel and mix into the vegetables followed by the rum. Allow to cook for 2 – 4 minutes for the liquid to begin to reduce. Add the butter. Let melt and mix into the vegetable sauce. Stir in the heavy cream. Season with a little more salt and black pepper.
- Add the cornstarch mixture to the sauce, stirring well. The mixture will begin to thicken. Taste and adjust seasoning if necessary.
- Place a salmon fillet in a plate and spoon some of the sorrel vegetable sauce over the salmon. Sprinkle with some chopped fresh herbs and serve.
