
Pan seared salmon with carrot, celeriac julienne and hot sauce
Prepared with:
Shredded Carrots
Ingredients
Salmon
- 2 salmon fillets
- Cajun
- Oregano
- Dried parsley
- Onion powder
- Salt
- Pepper
- Olive oil
Julienne
- Canned grated Celeriac
- Canned Grated Carrots
Hot sauce
- 2 tablespoons of vegetable oil
- A clove of garlic
- 3 tablespoons of tomato paste
- 2 cups of chicken broth or water
- 1/2 chopped onion
- 1 tablespoon of Cajun spice
- 1 scotch bonnet hot pepper
- 1 pinch of pepper and salt to taste
- 1 sprig of fresh thyme
- 1 sprig of fresh parsley
Preparation
Salmon
- Put 1 tablespoon of Cajun spice, and a pinch of Oregano, Dried parsley and Onion powder
- Add two fillets of olive oil, add salt and pepper to taste
- Sear and cook in the pan
Julienne
In a frying pan, sauté half of the julienned carrot cane and half of the celeriac cane add salt and pepper
Hot sauce
- Heat the oil in a saucepan over medium-low heat. Add half the onions and the garlic cook for 30 seconds, then the tomato paste and fry the three ingredients together (be careful not to burn them)
- Add ½ cup of the chicken broth to dilute the tomato paste completely. (Bring the liquid to a boil)
- When well mixed, add the remaining chicken broth, salt and pepper. When the sauce begins to boil, lower the heat and simmer for 5 minutes over low heat.
- To finish, add the rest of the onions, the hot pepper, the thyme, the parsley, turn off the heat and serve.