Cajun-spiced salmon with red pepper sauce
By Brian Turner
From Ready Steady Cook
Ingredients
For the Cajun-spiced salmon
- ¼ tsp ground ginger
- ½ tsp ground allspice
- ¼ tsp paprika
- 100g/3½oz fillet salmon, skin on
- dash olive oil
For the red pepper sauce
- 25g/1oz butter, melted
- ½ red pepper, chopped
- 2 tbsp white wine
- 75ml/2½fl oz vegetable stock
- 30ml/1fl oz double cream
Method
To make the Cajun-spiced salmon, mix the spices in a bowl and then roll the salmon fillet in the spices.
Heat the olive oil in a frying pan over a medium heat. Add the salmon and fry skin-side down for 2-3 minutes until browned. Turn over and cook for 1-2 minutes on the other side, until browned and cooked through.
To make the red pepper sauce, melt the butter in a saucepan, add the red pepper and fry for three minutes.
Add the the wine and stock and cook over a high heat for three minutes until the liquid has reduced by half. Add the cream and pour into a blender. Blend until smooth.
To serve, place the salmon onto a plate and pour over the red pepper sauce.
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