Preparation Time

20 Minutes + Marinating time

Cooking Time

20 minutes

Serves 4

Ingredients

1 tsp whole black peppercorns

1/2 tsp dried juniper berries

1 tsp Caraway seeds

3 bay leaves

4 cardomom pods - husks removed

2 tbsp vegetable oil

4 salmon fillets

1 small red onion - finely chopped

1 tbsp granulated sugar

1 cup fresh raspberries

1 tsp dried dill

Method

1. grind the peppercorns, juniper berries, caraway seeds, bay leaves and cardomom seeds together then add 1 tbsp of the oil to mix to a paste
2. brush the spice paste onto the flesh side of the salmon fillets. Cover and marinate in the fridge. The longer the better but at least 2 hours
3. Heat the remaining oil in a small pan then add the chopped onion and sugar. Fry until the onion is soft and starting to brown
4. Add the raspberries and dill and simmer down to a paste to concentrate the flavours. 
5. Remove from the heat and stir in warm water, slowly, to bring it to a pourable, sauce consistency
6. Pan fry the marinated salmon and serve with your choice of vegetables, pouring the raspberry sauce on top