Pan seared salmon with carrot, celeriac julienne and hot sauce

Pan seared salmon with carrot, celeriac julienne and hot sauce

2
20 min
10 min

Ingredients

Salmon

  • 2 salmon fillets
  • Cajun
  • Oregano
  • Dried parsley
  • Onion powder
  • Salt
  • Pepper
  • Olive oil

Julienne

  1. Canned grated Celeriac
  2. 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

  1. Put 1 tablespoon of Cajun spice, and a pinch of Oregano, Dried parsley and Onion powder 
  2. Add two fillets of olive oil, add salt and pepper to taste
  3. 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

  1. 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)
  2. Add ½ cup of the chicken broth to dilute the tomato paste completely. (Bring the liquid to a boil)
  3. 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.
  4. To finish, add the rest of the onions, the hot pepper, the thyme, the parsley, turn off the heat and serve.