Strawberry and pink pepper salmon

SALMON, STRAWBERRIES AND PINK PEPPER

Portions : 4 - Preparation : 10 minutes - Cooking : 10 minutes

Ingredients

• 1 onion, thinly sliced
• 60 ml (4 tablespoons) olive oil
• 1 clove garlic, minced
• ½ punnet Quebec strawberries, rinsed, hulls removed
• 2 sprigs thyme, leaves removed
• 15 ml (1 tablespoon) dried or fresh tarragon
• 15 ml (1 tablespoon) pink peppercorns, coarsely crushed
• 30 ml (2 tablespoons) red wine vinegar
• 4 salmon steaks, 150gr each
• 4 portions white rice, cooked
• 4 portions beans, boiled
• 30 ml (2 tbsp.) fat of your choice (butter, oil or Mycryo cocoa butter)
• salt and freshly ground pepper to taste

Preparation

1. Preheat oven, rack in center, to 200°C (400°F).
2. In a hot pan, over high heat, sauté the onion in the olive oil. Add the garlic, strawberries, thyme, tarragon, pink pepper and vinegar, and cook for 3 minutes. Season with salt and pepper.
3. Meanwhile, season the salmon steaks with salt and pepper.
4. In another hot pan, sear the salmon coated with Mycryo butter, or in the fat of your choice, for 2 minutes on each side. Then cook in the oven for 5 to 6 minutes.
5. Garnish each plate with rice and beans, arrange a salmon steak and top with strawberry compote.