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Roasted Salmon Portions with Cherry Sauce

roasted salmon portions with cherry sauce

 

Ingredients:

2 T olive oil

8 x 160g pinboned salmon portions

2 t Opito Bay Rosemary sea salt

Cherry sauce:

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

 

Method:

  1. 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.
  2. 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.
  3. 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.
  4. Transfer the salmon to a platter, garnish with the remaining whole cherries, and serve immediately with the sauce to spoon over each portion.

 

Serves 8.

Recipe adapted from taste.com.au

 

To order salmon for this recipe, click here!