- 1 slice of pink salmon
- salt and pepper
- 2 tbsp olive oil
For the dalandan butter sauce:
- ½ cup dalandan juice
- 1 tbsp sugar
- 2 tbsp cream
- 4 tbsp butter
- Season salmon with salt and pepper. Heat oil in a non- stick pan. When pan is hot, cook fish for 3 minutes on both sides . Set aside when done.
- Pour dalandan juice and sugar in a saucepan. Cook over low heat until almost 2 tablespoons of juice is left. Add cream and cook for 2 minutes. Remove from heat and add butter, stirring until it melts. Season to taste.
- Pour Dalandan Butter Sauce over cooked salmon and serve with your favorite vegetables.
Credits to: asimplechef.blogspot.com/2009/06/salmon-on-dalandan-butter-sauce.html?m=1