Roasted Salmon Portions with Cherry Sauce
2 T olive oil
8 x 160g pinboned salmon portions
2 t Opito Bay Rosemary sea salt
250g fresh cherries, pitted, plus 12-18 cherries for garnish
½ C red wine vinegar
¼ C fresh lime juice
¼ C fish sauce
1 T olive oil
4 medium shallots, finely chopped
3 cloves garlic, chopped
¼ C firmly packed brown sugar
¼ C extra-virgin olive oil
¼ C finely chopped fresh coriander
1 T lime zest
- To make the sauce, in a blender blend 250g of the cherries, the vinegar, lime juice, and fish sauce on high speed for 1 minute, or until smooth.
- In a medium saucepan, heat the olive oil over medium-high heat. Add the shallots and cook for 1 minute, or until tender. Stir in the garlic and brown sugar. Reduce the heat to low-medium and cook for about 3 minutes. Stir in the cherry mixture, bring to the boil then reduce heat and simmer, stirring occasionally, for 15-20 minutes or until the mixture reduces by half. Skim off any foam. Transfer the mixture to a bowl and stir in the extra virgin olive oil, coriander, and lime zest.
- Preheat the oven to 170°C (150◦C fan). Season the salmon with the rosemary salt. Heat a large frying pan over high heat and add the oil. Once hot, add the salmon and cook for about 2 minutes, or until just golden brown. Turn the salmon over and cook for 30 seconds. Transfer the pan to the oven and roast the salmon for about 2-3 minutes, or until just pink in the centre. The cooking time will vary depending on the thickness of the fillets.
- Transfer the salmon to a platter, garnish with the remaining whole cherries, and serve immediately with the sauce to spoon over each portion.
Recipe adapted from taste.com.au
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