Red Bell Pepper And Coriander Pancakes With Smoked Salmon Recipes

RED PEPPER PANCAKES WITH SMOKED SALMON, CAVIAR AND CHIVE CREAM SAUCE

Steps:

• Char the peppers over a flame; place in a bowl and cover to steam until cooled. Peel and seed, reserving the juice.
• Melt the butter in a saucepot and cool. Puree three-quarters of the bell peppers in a blender, then dice and reserve the remainder.
• Whisk to combine the butter, egg yolks, and bell pepper puree. Mix together the flour and baking powder in a separate bowl. Whisk the dry ingredients into the wet ingredients until smooth, then chill 10 minutes. Whip egg whites until they hold stiff peaks and fold them into the red pepper batter.
• Form the smoked salmon into rosettes.
• Spoon 1/4 cup pancake batter onto a greased pancake skillet over medium heat. Cook until bubbles start to appear, about 3 minutes, then flip and cook until the bottom is slightly golden, about 3 minutes more.
• Top each pancake with 1 tablespoon of the sauce and a smoked salmon rosette. Dollop a dot of creme fraiche in the center of each rosette. Top with caviar and chives.

RED BELL PEPPER AND CORIANDER PANCAKES WITH SMOKED SALMON

Steps:

• In a bowl stir together all pancake ingredients except egg whites and season batter with salt and pepper. In another bowl with an electric mixer beat egg whites until they just hold stiff peaks and gently fold into batter.
• Heat a non-stick skillet over moderate heat and brush with some melted butter. Working in batches, drop tablespoonfuls of batter into skillet to form pancakes 1 1/4 inches in diameter. Cook pancakes until bubbles appear on surface and undersides are golden, about 1 minute. Turn pancakes and cook until undersides are golden. Transfer pancakes to a rack and cool.
• Spoon about 1/2 teaspoon sour cream onto center of each pancake and top with a twisted smoked salmon strip and a coriander leaf.

SHEET PAN SALMON AND BELL PEPPER DINNER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a sheet pan with 2 tablespoons olive oil.
• Place salmon fillets, red and yellow bell peppers, and onion on the prepared sheet pan.
• Combine lemon juice, 3 tablespoons olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients on the sheet pan.
• Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes.
• Serve with lemon slices and remaining sauce.