Pan Seared Salmon
Ingredients
- 2 oz Salmon Fillets (2 6oz each)
- 3 stick Asparagus spears
- 10 oz dasheen
- 1 tbsp sweet corn
- 8 grape tomato
- Ashebre’s peri peri sauce
- Heavy cream
- Butter
Instructions
- 1
Peel and dice dasheen in rectangulars, add to cold salted water and allow to boil.
- 2
Peel and blanch tomato, Sautee with corn,
- 3
Dry salmon and season with salt, add oil to skillet when heated add salmon skin side down.
- 4
Remove cooked dasheen from water and sear on grill along with asparagus.
- 5
Finish salmon with butter and garlic
- 6
Add peri sauce to small saucepot along with cream whish until combined when heated whisk in butter and plate
salmon - 2