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)
  • 30 ml groundnut oil
  • 100 ml olive 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


  • For the Sauce:
  • Combine brown sugar, red wine and balsamic vinegar in a saucepan.
  • Bring to boil over medium heat until syrupy.
  • Remove from heat and add orange juice. Filter and set aside to cool.
  • For the Salmon:
  • Heat olive oil in a large frying pan over medium heat.
  • Season both sides of the salmon and fry for 3 minutes skin side down.
  • Turn and cook for another three minutes or more according to taste.
  • Deglaze the pan with lemon and lime juice.
  • Remove salmon and set aside on kitchen paper under silver foil.
  • For the Bananas:
  • Heat groundnut oil in a large frying pan.
  • Add the bananas and colour both sides rapidly.
  • Add the sugar and butter.
  • When the butter is melted add the rum to flambée the bananas.
  • Bananas should be soft and caramelised but not to the point of a purée
  • Dressing the Plates:
  • When bananas are cooked place them on four pre-heated plates and baste with rum caramelised sauce from your pan.
  • 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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