Organic Glenarm Salmon and Rum Caramelised Bananas with Sweet and Sour Red Wine Reduction

Recipe courtesy of Les Frères Jacques, 74 Dame Street, Dublin 2.


  • 4 (180g each) salmon darnes
  • 4 unripened bananas (peeled and halved lengthways)
  • 80 g butter
  • 300 g brown sugar (for the sauce)
  • 75 g brown sugar (for the bananas)
  • 100 ml olive oil
  • 30 ml groundnut oil
  • 750 ml red wine
  • 250 ml balsamic vinegar
  • 80 ml dark rum
  • juice 1/2 lemon
  • juice 1/2 lime
  • juice of 3 oranges


  1. For the Sauce:
  2. Combine brown sugar, red wine and balsamic vinegar in a saucepan.
  3. Bring to boil over medium heat until syrupy.
  4. Remove from heat and add orange juice. Filter and set aside to cool.
  5. For the Salmon:
  6. Heat olive oil in a large frying pan over medium heat.
  7. Season both sides of the salmon and fry for 3 minutes skin side down.
  8. Turn and cook for another three minutes or more according to taste.
  9. Deglaze the pan with lemon and lime juice.
  10. Remove salmon and set aside on kitchen paper under silver foil.
  11. For the Bananas:
  12. Heat groundnut oil in a large frying pan.
  13. Add the bananas and colour both sides rapidly.
  14. Add the sugar and butter.
  15. When the butter is melted add the rum to flambée the bananas.
  16. Bananas should be soft and caramelised but not to the point of a purée
  17. Dressing the Plates:
  18. When bananas are cooked place them on four pre-heated plates and baste with rum caramelised sauce from your pan.
  19. Place the darnes of salmon on top of your bananas, drizzle with the sweet and sour reduction and decorate with flat parsley.


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