Recipes
SEARED SALMON WITH SORREL VEGETABLE SAUCE

Made on Foodies and Friends by Joel and Jus Jase
View the full episode – Foodies & Friends S1 Ep 3
Ingredients
4 (6 – 8 oz) salmon fillets, skinless
Salt and black pepper
1 tsp smoked paprika
Dash of pepper sauce
2 – 3 tsp oil
1 cup RoyaleShe Sorrel Melee Liqueur
1 medium onion, peeled and chopped
10 – 12 fresh button mushrooms, quartered
2 medium sweet peppers, seeded and chopped
4 oz butter
1 tsp cornstarch dissolved in ¼ cup water
Chopped fresh herbs eg shadon beni, parsley
Directions
- Season the salmon with salt, black pepper, smoked paprika and pepper sauce. 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 RoyaleShe Sorrel Melee Liqueur and mix into the vegetables. Allow to cook for 1 – 2 minutes for the liqueur to begin to reduce. Add the butter. Let melt and mix into the vegetable sauce.
- Add the cornstarch mixture to the sauce, stirring well. The mixture will begin to thicken. Tase 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.