This rich and brightly colored fish is perfect for a spring or summer meal. The tart hibiscus flowers brighten up the rich salmon and cream sauce. I love wild king or sockeye salmon, and I celebrate the season with this beautiful dish.
- Cook Time
- Prep Time
- 4 ServingsServings
- ￼4 6-ounce wild salmon fillets, skin off
- Kosher salt and pepper
- Olive oil
- 2 tablespoons shallots, chopped
- 3 tablespoons hibiscus flowers*, dry
- 2 limes, juiced
- 1⁄2 cup heavy cream
- 8 ounces butter, room temperature
- Salt and pepper, to taste
1 Place a large sauté pan, lightly coated with olive oil, over medium-high heat. Season the salmon fillets on the non-skin side (this is the presentation side that will be face-up on the plate). Gently place the salmon fillets, presentation-side down, into the heated pan (you are trying to get a beautiful brown crust on the
2 Do not touch the fish for a few minutes or it will stick and
become a torn mess! When the edges appear to have browned, gently lift the salmon up and peek to see if the fillets are browned. If they are browned, gently lift the salmon out of the pan and place them on a parchment-lined sheet pan.
3 In the same pan, add a little more olive oil and sauté the shallots until they are soft and very fragrant (about 2 minutes). Add the hibiscus flowers, lime juice and cream. Whisk together. Lower the heat and simmer the sauce for about 15 minutes and adjust the seasoning with salt and pepper.
4 Whisk the butter into the sauce, one tablespoon at a time until each addition is emulsified.
5 Place the salmon fillets into a 325 degree oven and roast for about 8 minutes for medium rare.
6 Serve the salmon with rice and the sauce spooned over the salmon.
*Hibiscus flowers are a member of the mallow family and are found in gourmet markets , latin markets and online. they are rich in vitamin C and are a natural diuretic which can help with high blood pressure. Hibiscus flowers are commonly found in latin, polynesian, Chinese and many other cuisines.