Salmon in Hibiscus and Serrano Chile Sauce
If you are a salmon lover, you have to try this recipe. In just 3 steps, you will have a rich and juicy salmon in hibiscus and serrano chile sauce, with a spectacular tangy touch. It's an excellent way to use the flowers from your hibiscus water this week and have a sophisticated dish in no time.
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Reviewed by Editorial Team of Kiwilimón
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Ingredients
2
Servings
- 1 tablespoon vegetable oil
- 1 tablespoon red onion, finely chopped
- 2 teaspoons shallot, finely chopped
- 2 serrano chiles
- 1 cup hibiscus flower, cooked
- 2 tablespoons balsamic vinegar
- 2 tablespoons sugar
- 2 salmon fillet, skinless, 200 g each
- 1 tablespoon olive oil
- pinches salt and pepper
- salad, for serving
Preparation
20 mins
10 mins
Low
- For the sauce, in a deep skillet or pot, heat the oil and cook the red onion, shallot, serrano chile, and hibiscus. Add the balsamic vinegar and sugar, and cook for 10 minutes or until combined. Adjust seasoning and set aside.
- In a skillet, cook the salmon with olive oil, salt, and pepper.
- Serve the salmon on a plate and drizzle with hibiscus sauce. Accompany with a fresh salad.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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