Salmon Fillet in Blackcurrant Glaze with Gooseberry and Pineapple Sauce - Recipes

Salmon Fillet in Blackcurrant Glaze with Gooseberry and Pineapple Sauce

Serves 4
Salmon Fillet in Blackcurrant Glaze with Gooseberry and Pineapple Sauce
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Ingredients

600-800 g salmon fillets
1 tbsp soy sauce
2 tbsp Dansukker Dark Syrup
1 tsp chopped fresh coriander
2 tbsp vegetable oil
100 g blackcurrant or redcurrant juice
Parsley, dill

Sauce
1 red chili pepper
1 tbsp white wine vinegar
½ fresh pineapple
100g rhubarb jam or kneaded fresh gooseberries
100 g Dansukker Light Syrup
1 tsp fresh mint

 

Mix syrup, coriander, chopped greens, vegetable oil, and blackcurrant juice with soy sauce. Cut salmon fillet into serving pieces, put in marinade and leave for 20 - 30 minutes in cool place. Then, cook fillets on preheated gril until ready.

Prepare the sauce: remove seeds chop chili pepper. Clean pineapple, remove the hard core and grind pineapple in a blender. Gradually add chopped chili, syrup, white wine vinegar and rhubarb jam. At the end, add fresh chopped mint.

Serve with grilled vegetables or fresh vegetable and lettuce salad.

 

The recipe was made by

Dansukker

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