Made on Foodies and Friends by Joel and Jus Jase

View the full episode  – Foodies & Friends S1 Ep 3


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


  1. Season the salmon with salt, black pepper, smoked paprika and pepper sauce. 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.
  5. 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.
  6. Add the cornstarch mixture to the sauce, stirring well. The mixture will begin to thicken. Tase 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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