Salmon with granadilla sauce – mouthwatering stuff!

By Elmien Lerm

Time to step up your culinary skills – Master Chef here we come! This is a classic and simple, yet very eloquent dish – definitely one to impress your date with, or the hungry in-laws coming over for a Sunday lunch! Complement the salmon fillet with fragrant rice, succulent stir-fried veggies or a fresh salad. Add a glass of cold-crisp Sauvignon Blanc and your taste buds (and the in-laws!) will thank you and praise your cooking skills repeatedly afterwards – a meal fit for royalty!

(Makes 3 portions of Salmon)

Ingredients:

Sauce:

• 80 – 100 ml 100% Magalies Granadilla Juice Concentrate – diluted with clean, drinkable water according to the given mixing ratio
• ½ teaspoon butter
• 3 shallots, roughly chopped
• ½ teaspoon honey
• 1 tablespoon white wine

Main Dish:

• 3 x 200 g salmon fillets
• ½ tablespoon Magalies Granadilla Fruit Juice Concentrate
• ½ tablespoon cornflour
• 1 teaspoon virgin olive oil
• 1 teaspoon butter
• Add salt and pepper to taste

Method:

Sauce:

1. Add butter to a frying pan and sauté the shallots till fragrant.
2. Add the wine, granadilla juice and honey, and simmer on medium heat until thickened.
3. Remove from heat and set aside.

Main Dish

1. Season the salmon fillets with salt, pepper, granadilla concentrate.
2. Coat with some the cornflour.
3. Set aside for about 1 minute.
4. Heat a pan with the olive oil and butter, then pan-fry the Salmon, skin-side down first, for about 4 minutes on each side, or until cooked through.
5. Remove the fillet from the pan and arrange on a plate together with the side dish.
6. Drizzle some of the granadilla sauce over the fillet and serve extra sauce on the side.

Bon appetite!