Lemon Red Pepper Aioli Recipes

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GARLIC TOASTS WITH RED PEPPER AIOLI



Garlic Toasts with Red Pepper Aioli image

Provided by Giada De Laurentiis

Categories     appetizer

Time 25m

Yield 6 servings

Number Of Ingredients 9

2 tablespoons olive oil
12 (1/2-inch thick) slices ciabatta bread
Salt and freshly ground black pepper
2 garlic cloves
2 garlic cloves
1/2 cup roasted red bell peppers, drained, patted dry
1/3 cup mayonnaise
2 tablespoons olive oil
Salt and freshly ground black pepper

Steps:

  • To make the garlic bread: Preheat the oven to 400 degrees F.
  • Drizzle the oil over the bread slices. Arrange the bread on a baking sheet. Sprinkle with salt and pepper. Bake until the bread is crisp and golden, about 5 minutes. Immediately rub the garlic cloves over the hot toasts.
  • To make the aioli: Finely chop the garlic in the food processor. Add the peppers and blend until almost smooth. Blend in the mayonnaise. With the machine running, blend in the oil. Season the aioli, to taste, with salt and pepper. Transfer the aioli to a small bowl. (The aioli can be made 2 days ahead. Cover and refrigerate.)
  • Spread the aioli over the toasts and serve.

SEARED SALMON WITH SPICY RED PEPPER AIOLI



Seared Salmon with Spicy Red Pepper Aioli image

Provided by Ina Garten Bio & Top Recipes

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

2 teaspoons minced garlic (2 cloves)
1 tablespoon (canned) chopped chipotle pepper in adobo sauce
1 tablespoon freshly squeezed lime juice
1/4 cup jarred roasted red peppers, seeded and chopped
1 cup good mayonnaise, such as Hellmann's
Kosher salt and freshly ground black pepper
4 (6-ounce) boneless, skinless, center-cut salmon fillets
Good olive oil
1 lime, quartered, for serving

Steps:

  • Preheat the oven to 400 degrees F.
  • For the aioli, chop the garlic and chipotle pepper together on a cutting board to make a coarse paste. Place the paste in a food processor, add the lime juice and roasted red peppers, and purée. Add the mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and process until smooth. Set aside.
  • For the salmon, place a large (12-inch), dry cast-iron skillet over high heat for 5 minutes. Place the salmon fillets on a board, pat dry with paper towels, and rub all over with olive oil. With the fillets rounded side up, sprinkle them with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.
  • Place the salmon in the skillet rounded side down and cook over medium-high heat for exactly 2 minutes without moving! Using a large metal spatula, turn the fillets rounded side up and place the skillet in the oven. Roast for 3 to 4 minutes, until the centers are rare. Cover the pan loosely with aluminum foil and allow the salmon to rest for 3 to 4 minutes for medium-rare or 5 minutes for medium. Serve the salmon hot with the aioli and a wedge of lime for squeezing.

ROASTED RED PEPPER AïOLI



Roasted Red Pepper Aïoli image

Provided by Rebecca Miller French

Categories     Condiment/Spread     Food Processor     Egg     Vegetable     No-Cook     Condiment     Bell Pepper

Yield Makes 1 cup

Number Of Ingredients 7

2 large egg yolks
2 tablespoons Dijon mustard
2 teaspoons lemon juice
6 ounces roasted and peeled red peppers
1/2 cup grape-seed oil
1/2 cup olive oil
Sea salt and freshly ground black pepper to taste

Steps:

  • 1. Combine the first 4 ingredients in a food processor.
  • 2. Blend for approximately 30 seconds and, while blending, drizzle the grape-seed oil into the mixture in a slow stream, followed by the olive oil.
  • 3. Season with the salt and pepper and keep cold until serving.

ROASTED RED PEPPER AIOLI



Roasted Red Pepper Aioli image

A tasty dressing for fish, poultry and burgers that is zesty and creamy. Light mayonnaise is used to keep the bad fats and calories at bay.

Provided by REBECCADK

Categories     Side Dish     Sauces and Condiments Recipes

Time 10m

Yield 20

Number Of Ingredients 8

2 whole roasted red peppers
⅔ cup fresh basil leaves
2 tablespoons lemon juice
3 cloves garlic, peeled and halved, or more to taste
1 ½ cups light mayonnaise (such as Hellmann's® Light)
2 teaspoons white sugar
1 teaspoon salt, or to taste
1 teaspoon ground black pepper, or to taste

Steps:

  • Place roasted red peppers and basil in a food processor; pulse until coarsely chopped and combined. Add lemon juice; pulse 3 times. Scatter garlic halves over mixture; pulse to chop, 4 to 5 times. Add mayonnaise and sugar; pulse until smooth, 5 to 7 times. Season with salt and pepper.

Nutrition Facts : Calories 64.4 calories, Carbohydrate 2.8 g, Cholesterol 6.3 mg, Fat 6 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1 g, Sodium 270.4 mg, Sugar 1.5 g

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