JAIL ISLAND SALMON Recipe

Prepare the Quinoa

Rinse the quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed. Fluff with a fork and set aside.

Cook the Parsnips

Peel and chop parsnips into even pieces. Boil in salted water for about 15 minutes or until tender. Drain and mash with a little olive oil, salt, and pepper. Set aside.

Prepare the Savoy Cabbage

Shred the savoy cabbage and sauté in a pan with olive oil over medium heat until wilted, about 5-7 minutes. Season with salt and pepper to taste.

Cook the Salmon

In a skillet, heat olive oil over medium-high heat. Season salmon fillets with salt and pepper. Cook salmon for about 4-5 minutes on each side or until cooked to your liking.

Make the Vermouth Cream Sauce

In the same skillet used for the salmon, add vermouth and simmer for 2-3 minutes. Add heavy cream and bring to a gentle simmer. Cook for an additional 5 minutes until the sauce thickens slightly. Season with salt and pepper to taste.

Plate the Dish

On each plate, create a bed of mashed parsnips, add a serving of quinoa, top with sautéed savoy cabbage, and place a salmon fillet on top. Drizzle with vermouth cream sauce and garnish with fresh parsley.