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Salmon with Butter Sauce

Ingredients

  • 2 salmon fillets (season with salt + black pepper)

  • 1 tbsp oil

  • 10 g butter

  • Black pepper

  • Minced garlic

  • Asparagus (season with salt + black pepper)

  • Diced onion

  • Mini red/yellow/green chilies (diced)

  • 2 small pieces of corn

  • 2 tbsp water

  • 1/2 tsp Jeeny’s Tamarind Purée

  • 1/4 tsp Jeeny’s Palm Flavoured Sugar

  • Chili flakes

  • 3 tbsp cooking cream

  • Cherry tomatoes

Cooking Instrustion

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Season salmon with salt and black pepper, then pan-fry in oil and butter for 2–3 minutes per side; sprinkle black pepper and minced garlic, remove, and set aside. Sauté the asparagus with salt and black pepper for 1 minute and set aside. In the same pan, sauté diced onion, chilies, garlic, and corn, then add water, Jeeny’s Tamarind Purée, and Jeeny’s Palm Flavoured Sugar. Stir in black pepper, chili flakes, cooking cream, and cherry tomatoes, and cook until slightly thickened before adding rosemary and thyme. To serve, plate the salmon with asparagus and pour the butter sauce over the top.