Cajun Salmon with Red Pepper Sauce
- 100g salmon fillet
- ¼ tsp each of ground ginger, paprika and allspice
- Dash of olive oil
- For the Sauce
- 25g melted butter
- ½ chopped red pepper
- 2 tbsp white wine
- 75ml veg stock
- 30ml cream
- Roll the salmon fillet in the mixed spices, then fry in the oil - skin-side down - for 3 mins, then turn and cook for 3 mins more or until cooked through.
- In a saucepan, fry the red pepper in the melted butter for 3 mins or so, then stir in the wine and stock and cook until reduced by half. Add the cream and blitz until smooth with a hand blender. Serve the salmon with the sauce poured over the top, maybe with some steamed greens on the side.
20 mins
1 serving