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
1. To make the Cajun-spiced salmon, mix the spices in a bowl and then roll the salmon fillet in the spices.
2. 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.
3. To make the red pepper sauce, melt the butter in a saucepan, add the red pepper and fry for three minutes.
4. 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.
5. To serve, place the salmon onto a plate and pour over the red pepper sauce.
(
Donkey Gums @mattcomedy, Wed 27 Aug 2008, 11:14,
archived)
*salivates*(
spangolin - the odds are good but the goods are odd, Wed 27 Aug 2008, 11:16,
archived)
