Salmon with red wine pepper sauce

Ingredients for 2 servings:

• 250 g salmon fillet(s) (fresh or frozen)
• 200 ml red wine, dry
• 1 small processed cheese wedge (about 32 g)
• 1 tbsp cream cheese
• ½ tbsp berries, red
• 1 tbsp, leveled spice mix with chili, approx.
• 1 tbsp honey
• 2 spring onions
• 1 clove(s) garlic
• ½ tbsp Clarified butter, for frying
• some water and cream if necessary
• possibly salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

smart variation for salmon fillet

Cut the salmon, or almost thawed salmon, into cubes (approx. 3×3 cm) and fry in clarified butter. When the pieces are slightly browned, remove from the pan and place on a plate. Sauté the spring onions in the fat, adding the garlic a little later. Deglaze with red wine and mash the processed cheese, cream cheese, and honey with a fork, then simmer gently. Add the red berries and chili spice mix to the sauce, according to taste. Allow the sauce to reduce slightly. Finally, top up with cream and a little water (the sauce will now be slightly pink). Add the salmon cubes and finish cooking (approx. 5 minutes). Do not boil, or the sauce will curdle! Serve with wild rice timbale and broccoli.