Chef's Pili-Pili Black Onion Seeds Crusted Scottish Salmon
Served with Sautéed Okra and Chive Mashed Yam (Quenelle spoon)
Ingredients
- 200g skinless salmon fillet
- ½ tsp sea salt
- ½ tsp black onion seeds
- ½ tsp ground black pepper
- 100g okra, top and tail removed
- 1 tbsp olive oil
For the Chef's Rumba lemon and caper butter
- 1 tbsp Rumba lemon chilli sauce
- 1 tbsp lemon juice & zest, finely grate
- 50g unsalted butter
- 20g mixed peppers, finely diced (red, green & yellow)
- 20g capers (small)
Method
Whisk juice of lemon, olive oil, black onion seeds, salt and pepper in a large bowl. Add salmon fillet, turning to coat. Refrigerate salmon 10 minutes. Place an ovenproof frying pan on a medium-high heat for 2 minutes, then add the salmon. Fry for 2 minutes to just brown the salmon, then carefully turn it over and fry for a further 1 minute.
Transfer the frying pan to the oven and roast the salmon for 8-10 minutes, depending on how thick the fillets are. The Salmon is done when it flakes easily when poked with a fork.
Meanwhile, heat the olive oil in a large non-stick fry pan over high heat. Add the okra, and cook, stirring, for 2-3 minutes, make it crunchy. Season to taste with sea salt and ground black pepper.
While salmon is cooking, in a small sauce pan, melt butter over medium heat. Once butter has melted add lemon zest, peppers, Rumba lemon sauce and lemon juice. Cook for 2 minutes. Add the caper and season to taste with salt. Transfer fillet on a bed of okra to a serving platter and spoon Rumba lemon and caper butter over the top. Serve with quenelle spoon of chive mashed yam.
Yams
Yams can be categorised under two labels ‘soft and hard’. When cooking yams they should be cut in slices half an in inch thick or could be mashed. Yam is as versatile as potatoes
Rumba Lemon Chilli Sauce in this recipe
Delicious Recipe by our Head Chef Aime Lombaya