Paprika Seared Salmon With Carrot Ginger Puree And Red Pepper Coulis Recipes

RED BELL PEPPER COULIS

Steps:

• Heat olive oil in a skillet over medium heat. Add red bell peppers and shallots; saute until soft. Stir in white wine and chicken broth, and simmer over low heat until reduced by half.
• When the mixture is reduced, stir in sour cream, and transfer the mixture to a blender. Puree until smooth. Reheat before serving if necessary.

SEARED SALMON WITH SPICY RED PEPPER AIOLI

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.

SEARED SALMON WITH TOMATILLO COULIS

Steps:

• Make coulis: Preheat oven to 400°F.
• Quarter onion. In a shallow baking pan toss onion, tomatillos (in husks), chiles, and garlic cloves with 2 tablespoons olive oil until coated. Roast vegetables in middle of oven until tender, about 25 minutes.
• Wearing rubber gloves, peel chiles. Cut off tops of chiles and remove seeds and ribs. Discard husks from tomatillos and peel garlic. In a blender purée roasted vegetables and all remaining coulis ingredients except water, adding just enough water, 1 tablespoon at a time, if necessary to facilitate blending. Season coulis with salt.
• With a paring knife make 3 slits in top of each salmon fillet and stuff each with a basil leaf. With a mortar and pestle or an electric coffee/spice grinder coarsely grind peppercorns. Brush salmon with extra-virgin olive oil and sprinkle with ground peppercorns and sea salt. In a large nonstick skillet heat olive oil over high heat until hot but not smoking and sear salmon fillets, turning occasionally, until browned on all sides and just cooked through, about 7 minutes total. Serve salmon with coulis.

RED PEPPER COULIS

Steps:

• Heat the oil in a large skillet over medium heat.
• Add the sweet red peppers and garlic and saute for 15 minutes, stirring occasionally.
• Mix in the vinegar and sugar.
• Add the red pepper flakes, salt and pepper to taste.
• Cook, uncovered, stirring occasionally, over medium heat for 15 more minutes.
• Stir in the tomatoes and basil; simmer for 10 more minutes.
• Serve hot.

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.

SEARED SEA SCALLOPS WITH SPICY CARROT COULIS

Steps:

• Make the coulis: Put carrots, garlic, onion, vinegar, cayenne, salt, honey and broth in a saucepan over high heat. Bring to a boil, then reduce to a simmer. Cook until carrots are very soft, about 15 minutes. Purée all ingredients thoroughly in a blender and strain if necessary - it should be very smooth. Taste, and adjust seasoning. Coulis should not be too thick, but rather similar to a thin milkshake. Keep warm if not made ahead.
• Prepare the scallops: Set 2 wide cast-iron skillets or a large griddle over medium-high heat. When pan is hot, film with olive oil. As oil heats and just before cooking, season scallops with salt and pepper on both sides. When oil is wavy, place scallops in pan without crowding. Leave scallops undisturbed to brown well and crisp on one side, about 4 to 5 minutes. Flip and cook for 1 to 2 minutes more, until cooked through, but juicy. Place scallops browned side up on paper towels to blot bottoms.
• To serve, ladle about 1/4 cup warm coulis onto individual warmed dinner plates. Set scallops on top, browned side up. Sprinkle with cilantro, chives and sliced chiles. Serve with lime wedges.

PAPRIKA SALMON

Steps:

• Preheat the oven to 425°F.
• Place the peppers onto a baking sheet and drizzle with olive oil. Transfer to the oven and roast for 20 minutes, or until scorched in places. Place the peppers into a bowl, cover with plastic wrap and set aside.
• Place a good solid baking sheet into the oven to heat up for about three minutes.
• In a bowl, mix together the olive oil, paprika, sea salt and freshly ground black pepper. Brush this spiced oil all over the salmon.
• Lightly oil the hot baking sheet and place the salmon onto it, skin-side down. Bake for 10-12 minutes, or until the salmon is cooked but still a little pink inside.
• When the peppers are cool enough to handle, peel off the skin and cut the flesh into strips, discarding the core and seeds.
• For the dressing, whisk all the dressing ingredients together in a bowl until slightly thickened. Place the salad leaves into a bowl, drizzle over the dressing and stir to coat the leaves.
• To serve, place the sald onto serving plates and top with the salmon, skin-side up.
• Arrange the pepper strips and capers on top of the salmon.