Salmon Fillets With Sweet Red Pepper Sauce Recipes

SWEET GLAZED SALMON

Steps:

• Heat 1/4 teaspoon olive oil in a small skillet over medium-high heat. Saute garlic in hot oil until just beginning to brown.
• Mix sauteed garlic, soy sauce, lemon juice, honey, 1/2 teaspoon olive oil, brown sugar, sea salt, black pepper, and red pepper flakes together in a bowl; pour into a large resealable plastic bag. Add salmon fillets, turning to coat with the marinade, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator for 1 hour.
• Remove salmon from the marinade and shake to remove excess liquid. Reserve 3 tablespoons marinade and discard remainder.
• Heat 1 tablespoon olive oil in a large skillet over medium heat. Arrange salmon fillets in the hot skillet, pour reserved marinade over the salmon, and place a lid on the skillet; cook until salmon is browned on each side and flakes easily with a fork, occasionally spooning liquid from the pan over the fillets, 2 to 3 minutes per side. Garnish salmon with additional sea salt and black pepper.

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.

SALMON FILLETS WITH SWEET RED PEPPER SAUCE

Steps:

• Core and remove the seeds from the red peppers. Cut them into 1/4-inch cubes or strips.
• Heat the butter in a nonstick skillet large enough to hold the salmon steaks in one layer.
• Season both sides of the fillets with salt and pepper to taste. Place the steaks in the pan and cook over high heat until they are lightly browned, about a minute and a half on each side. The time will vary, depending on the thickness of the fish and the doneness desired.
• Transfer the steaks to a warm platter. Leave the cooking butter in the skillet. Add the shallots and the red peppers. Cook, stirring, until wilted.
• Add the wine, reduce by half, add the cream and cook, stirring over medium high heat until reduced again by half. Check the seasoning.
• Add the salmon steaks, the chopped dill and any juices that have accumulated around the steaks, and bring to a simmer. Cook one minute. Do not overcook. Serve immediately with the dill for decoration.

SALMON WELLINGTON WITH RED PEPPER SAUCE

Steps:

• Preheat oven to 350 degrees F. Clean and stem the spinach. Heat the olive oil in a skillet. Saute the garlic for a few minutes before adding the spinach, salt and pepper. Cook the spinach only until wilted. Set aside.
• Take 5 by 5-inch sheet of puff pastry. Place spinach in the center of the pastry. Place a salmon fillet, better side down on the spinach. Wrap the pastry by bringing the opposite corners of pastry into the center, until salmon and spinach are covered. Brush lightly with egg wash.
• Turn the Wellingtons over, so that the flat, smooth side is the top. Brush top with egg wash. Place on a baking tray lined with the parchment paper and bake 15 to 18 minutes or until pastry has turned golden brown. Serve with Red Pepper Sauce, recipe follows
• Red Pepper Sauce: To roast peppers, place whole, uncut peppers over an open flame until the skin begins to blister and turn black, turning to get all sides. Take roasted peppers off flame, and put immediately into a brown paper bag to steam them. Let them remain in bag for approximately 10 minutes, then remove from bag. The blackened skin should peel right off the peppers.
• Saute the first 5 ingredients until peppers are soft. Take off the heat and add the heavy cream, then stir gently to warm. Put mixture into blender or food processor and puree. Strain through a china cap and set aside.
• Roux: Combine 1 stick of butter with 1 cup of flour in a saucepan, and cook over heat until mixture combines and turns a golden brown. Add roux to red pepper mixture a teaspoon at a time to thicken, being careful not to add too much.

OVEN-POACHED SALMON WITH SWEET PEPPER & BASIL SAUCE

Steps:

• Trim the salmon to fit into your largest roasting pan, removing the head and most of the tail. Weigh the fish and calculate the cooking time at 30 mins per kg/13 mins per lb. Wash any blood from the body cavity. Season well inside and place in the pan. Set aside.
• Heat oven to 160C/fan 140C/gas 3. Make the court bouillon. Place all the ingredients into a pan with 11⁄2 litres cold water. Bring to the boil, then simmer for 20 mins. Strain the liquor over the fish, cover tightly with foil and cook in the oven for 45 mins-1 hr.
• Meanwhile, make the sauce. Sauté the peppers and shallot in the oil for 5 mins. Strip the leaves from the basil and chop the stems. Add the stems to the pan along with the vinegar, wine and seasoning. Simmer for another 10 mins or so, then season to taste. Tear most of the basil into pieces and scatter over the sauce, then set aside to infuse.
• Remove the fish from the oven, uncover but leave in the liquor for another 15 mins, then carefully lift from the pan onto a board. Peel off the skin and, using the back of a table knife, scrape away the brown flesh as neatly as possible. Slide the whole fish onto a platter. Spoon some of the sauce on top, sprinkle with the remaining basil and put the rest into a bowl to serve.

GRILLED SALMON WITH SWEET PEPPERS

Steps:

• Preheat a gas grill to high, build a fire in a charcoal grill or build a campfire and let it burn down to high heat (about 500 degrees F).
• Brush or drizzle salmon with oil and sprinkle with 1/4 teaspoon salt. Sprinkle peppers and onions with the remaining 1/4 teaspoon salt.
• Oil the grill rack (see Tip). Place the salmon, skin-side up, on the grill, along with the peppers and onions. Grill the salmon until browned, 3 to 4 minutes. Using a metal spatula, gently nudge one of the pieces: it should release from the grill without much force, but if it feels stuck, continue cooking for another minute. When the salmon releases easily, flip and continue cooking until browned and the flesh is opaque, about 3 minutes more. Cook the peppers and onions, turning frequently, until tender and well browned, 8 to 10 minutes total.
• Serve the salmon with the vegetables.

BROILED SALMON WITH SWEET RED PEPPER SAUCE

Steps:

• Preheat broiler.
• Broil peppers on both sides until black and blistered.
• Place in metal bowl and cover with plastic wrap and allow to sweat for 10-15 minutes.
• Lower oven heat to 400 degrees F.
• Wrap garlic in foil; roast in oven 5- 10 minutes or until soft; peel and set aside.
• Peel peppers over a bowl to catch any juice; discard stems and seeds.
• Puree peppers in a blender or food processor in their juice along with garlic, vinegar, and oil; set aside.
• Broil salmon 2-3 minutes per side.
• Serve red pepper sauce drizzled over salmon.