BROILED SALMON WITH SWEET RED PEPPER SAUCE
Make and share this Broiled Salmon with Sweet Red Pepper Sauce recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 26m
Yield 3-4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 234, Fat 8.4, SaturatedFat 1.5, Cholesterol 69.7, Sodium 117.5, Carbohydrate 5.5, Fiber 1.7, Sugar 3.4, Protein 32
SALMON FILLETS WITH SWEET RED PEPPER SAUCE
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 35m
Yield 4 servings
Number Of Ingredients 8
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.
Nutrition Facts : @context http, Calories 488, UnsaturatedFat 16 grams, Carbohydrate 7 grams, Fat 36 grams, Fiber 2 grams, Protein 31 grams, SaturatedFat 15 grams, Sodium 612 milligrams, Sugar 4 grams, TransFat 0 grams
MARINATED SALMON WITH SWEET POTATOES AND RED PEPPER SALSA
Steps:
- To make the marinade you need to mix together the ginger, lemon and lime zest, soy sauce, and mirin. Pour this into a large plastic sandwich bag, place the salmon fillet into the bag, scrunch it all together and then tie a knot in the top. Place in the refrigerator to chill for 1 1/2 hours
- Preheat the oven to at 375 degrees F (190 degrees C /Gas 5)
- Place the sweet potatoes on a roasting tray and sprinkle with salt. Bake in the oven for about 1 hour.
- Now make your pepper salsa by mixing your red peppers and chillies with the lemon and lime juice, olive oil, and mint.
- After a couple of hours remove the salmon from the marinade. Get a griddle pan hot then place the salmon skin side down on it for a couple of minutes. Then finish off in the oven - bake for 10 minutes in the griddle. Serve the salmon with the salsa and the baked potatoes.
MARINATED SALMON WITH SWEET POTATOES AND RED PEPPER SALSA
Try to leave the salmon in the marinade for as long as you can to get those great flavours. It's great on the barbecue.
Provided by Jamie Oliver
Categories main-dish
Time 1h42m
Yield 4 servings
Number Of Ingredients 11
Steps:
- To make the marinade you need to mix together the ginger, lemon and lime zest, soy sauce, and mirin. Pour this into a large plastic sandwich bag, place the salmon fillet into the bag, scrunch it all together and then tie a knot in the top. Place in the refrigerator to chill for 1 1/2 hours
- Preheat the oven to at 375 degrees F (190 degrees C /Gas 5) Place the sweet potatoes on a roasting tray and sprinkle with salt. Bake in the oven for about 1 hour.
- Now make your pepper salsa by mixing your red peppers and chillies with the lemon and lime juice, olive oil, and mint.
- After a couple of hours remove the salmon from the marinade. Get a griddle pan hot then place the salmon skin side down on it for a couple of minutes. Then finish off in the oven OR bake for 10 minutes in the griddle. Serve the salmon with the salsa and the baked potatoes.
- Twice as much olive oil to the juices .
SWEET GLAZED SALMON
This recipe is the most delicious salmon recipe, easy to prepare and very refreshing. Everyone that ate this dish loved it. I made this recipe, and it is easily my favorite.
Provided by Leeves
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 1h20m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 299.1 calories, Carbohydrate 5 g, Cholesterol 74.7 mg, Fat 14.2 g, Fiber 0.9 g, Protein 37.1 g, SaturatedFat 2.7 g, Sodium 1082.3 mg, Sugar 2.2 g
SALMON FILLETS WITH RED BUTTER SAUCE
Provided by Moira Hodgson
Categories dinner, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Wipe the salmon fillets dry with paper towels. Combine the olive oil, thyme and sugar and spread over the salmon. Leave for an hour at room temperature or overnight, refrigerated.
- Melt one tablespoon butter in a small saucepan and saute the shallots and ginger for one minute without browning. Place in the jar of a blender with the wine, water and vinegar. Reduce to a puree.
- Return the mixture to the saucepan and simmer until reduced to one-third of its volume. Keep warm.
- Meanwhile, broil the salmon fillets until cooked (about five minutes on each side), taking care not to dry them out.
- Off-heat, stir the remaining butter into the sauce. Season to taste with salt and pepper. Pour the sauce over the fish fillets and serve.
Nutrition Facts : @context http, Calories 541, UnsaturatedFat 19 grams, Carbohydrate 8 grams, Fat 38 grams, Fiber 1 gram, Protein 36 grams, SaturatedFat 13 grams, Sodium 631 milligrams, Sugar 3 grams, TransFat 0 grams
SPICY SALMON CAKES / SWEET RED PEPPER SAUCE
This is an awesome recipe, I love to fix this with left over salmon. Sometimes the local butcher has a killer sale on salmon, so I'll pick up some extra and make up a batch of these. They have a sligt kick to them that can be adjusted to your personal taste by adjusting the amount of Cayenne pepper.
Provided by TNTDynomite
Categories Spicy
Time 25m
Yield 5-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat olive oil in a skillet over medium heat.
- Add onion and celery.
- Saute until soft, about 5 minute Add dried mustard and cayenne.
- Mix well and saute for 2 additional minutes.
- Remove from heat and allow to cool.
- In a large bowl, combine onion mixture, salmon, 3/4 cup of bread crumbs, 1/4 cup of mayonnaise, egg, salt and pepper.
- Mix well and form into 10-12 patties about 1/2" thick.
- Coat each patty with the remaining bread crumbs.
- Heat about 1/4 inch of oil in a skillet over medium-high heat.
- When hot, add patties in batches and fry until golden brown (about 3 min per side).
- Drain patties on paper towels.
- Cover and place in a warm oven until ready to serve.
- To make the sweet red pepper sauce, combine 1 cup of mayo, 1/4 cup of roasted red peppers, 1 tablespoon of lime juice and 2 tsp of sugar in a blender.
- Blend until smooth.
ROASTED RED PEPPER SALMON PASTA
Simply an awesome flavor combination of Pacific Northwest and Italian cuisine!
Provided by David Van Klinken
Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Salmon Fillet Recipes
Time 45m
Yield 5
Number Of Ingredients 12
Steps:
- Preheat outdoor grill for medium heat and lightly oil the grate.
- Puree roasted red peppers in a food processor; transfer to a cold large skillet.
- Stir chicken broth, Parmesan cheese, 1/2 cup cilantro, cornstarch, jalapeno pepper, and garlic into red pepper puree.
- Bring red pepper mixture to a boil over medium-high heat, stirring constantly, until thickened, about 10 minutes. Keep warm.
- Bring a large pot of lightly salted water to a boil. Stir angel hair and olive oil into the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain.
- Cook salmon, skin side up, until skin begins to loosen, about 5 minutes. Remove from grill and peel skin. Continue cooking on other side until salmon flakes easily with a fork, about 5 minutes.
- Divide angel hair pasta among 5 warm plates. Nestle a salmon fillet into each pasta portion. Drizzle red pepper sauce around salmon onto pasta. Garnish with 1 tablespoon cilantro and chives.
Nutrition Facts : Calories 473.9 calories, Carbohydrate 43.2 g, Cholesterol 66.4 mg, Fat 18.8 g, Fiber 2.9 g, Protein 31.7 g, SaturatedFat 4.5 g, Sodium 894.9 mg, Sugar 3 g
OVEN-POACHED SALMON WITH SWEET PEPPER & BASIL SAUCE
Produce a showstopping main course with poached salmon, and learn how to make Court Bouillon at the same time
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 1h30m
Number Of Ingredients 15
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.
Nutrition Facts : Calories 439 calories, Fat 29 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 3 grams carbohydrates, Fiber 1 grams fiber, Protein 32 grams protein, Sodium 0.57 milligram of sodium
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