Joel makes this luscious salmon dish for Destra, a perfect dish for the seafood lover at Christmas.


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


  1. Season the salmon with salt, black pepper, green seasoning and cayenne pepper. Let marinate for half hour.
  2. 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.
  3. Meanwhile make the sauce. Heat a little oil in a medium sauté pan over medium high heat.
  4. 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.
  5. 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.
  6. Add the cornstarch mixture to the sauce, stirring well. The mixture will begin to thicken. Taste and adjust seasoning if necessary.
  7. 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.

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