Divide salmon into 4 portions and remove skin.
Season with 1 tbsp. (15 ml) olive oil, ground coriander, ground marjoram, lemon zest, salt and pepper.
In a heavy bottomed pan, heat 1 tbsp. (15 ml) of the olive oil to the smoking point.
Lightly brown salmon pieces by placing them in the hot pan top side down for 30 seconds to one minute (top side is opposite the skin side).
Remove salmon from pan and put aside.
Add remaining olive oil to pan and sauté red pepper and shallots for 5 minutes on high heat.
Now add fish broth, pear liqueur, lemon juice, fresh coriander, salt and pepper and put the salmon back into the pan, top side up, with a lid on top.
Simmer for 8 - 10 minutes until salmon is cooked
When Salmon is cooked, remove from pan and arrange on plates.
Pour hot ingredients from pan into food processor and blend at high speed until sauce is smooth.
Spoon the sauce sparingly on salmon. Garnish with fresh coriander and lemon slices.
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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