Principal flavours — delicious and mouth watering, Caribbean inspired sauces

Principal Flavours is an exciting new, family based company that produces delicious and mouth watering, Caribbean inspired sauces, which will add that extra special flavour to all your favourite dishes.

1.0 Thai beef salad with tenyaki
dressing

2.0 Beef fillet with brandy sauce

3.0 Smoked chicken and rocket salad with lemon and lime zest vingartte

4.0 Chargrilled chicken with
tomato chilli salsa

5.0 Jumbo prawns, squid and clams salad with sherry vingartte

6.0 Toasted goat's cheese on a bed of wild rocket & caramelized onion

7.0 Chargrilled maritaned vegetables

8.0 Pan fried salmon with sweet
soy sauce

Lost for ideas on how to utilise Principal Flavours Sauces into your everyday cooking experiences?

If so, here are some delicious recipe ideas that will leave your family and friends asking for second helpings!

PAN FRIED SALMON WITH SWEET SOY SAUCE

INGREDIENTS

• 2 pieces of salmon fillet (2-3 oz) 30g each
• 1 TBSP oil
• ½ TBSP Indonesian soy sauce “Kecap Manis” (or dark soy sauce)
• 3 TBSP dry sherry
• 4 TBSP fish stock
• ½ teaspoon Principal Flavours Garlic Sauce
• ½ teaspoon Principal Flavours Ginger Sauce
• 3 oz chopped fresh chives (garnish)
• 3 oz chopped fresh coriander (garnish)

PREPARATION

Heat a heavy-based frying pan until searingly hot (and I mean really seriously searingly hot). Brush the cut side of the salmon with oil. Plop the salmon, cut –side down, on to the ungreased pan. Cook for about 1 minute, until browned underneath. Brush the skin with oil and turn over. Cook for a further 2-3 minutes, until the skin is browned AND CRISP. Remove from the pan and keep warm.

Mix the kecap manis, sherry and water. Pour into the pan and add the ginger and garlic. Bring up to the boil, stirring, and slimmer for a few minutes, until reduced to a sticky glaze. Return the fish to the pan, turn to coat, then serve immediately, with the bits of ginger and garlic. Sprinkle with a few herbs for a hint of colour.