Become A Lover

Salmon is one of those controversial foods; I know just as many people who love it, as people who hate it.

It’s understandable though, since salmon has a more distinct flavor than white fishes, which tend to be milder. For me, salmon is something I go for only when the preparation seems right.

I came across this recipe for Roast Salmon with a Basil and Sweet Pepper Sauce that looked so appealing, I’m convinced it could turn any salmon-hater into a lover. The simple sauce of pureed roasted red pepper kicked everything up a notch and made this dish truly impressive. As I was licking my plate, I was trying to remember the last time I had enjoyed salmon this much.






Roast Salmon with Basil and Sweet Pepper Sauce

What You Need

  • 2 red bell peppers
  • 1/3 cup olive oil
  • 4 salmon fillets, about 6 ounces each, scaled but not skinned
  • 2 tablespoons vegetable oil
  • 2 tablespoons shredded fresh basil leaves

What To Do

  1. Preheat the oven to 425 degrees.
  2. Lightly brush the whole bell peppers with olive oil. Place peppers on a baking sheet and roast for 15-20 minutes, or until the skin is blackened and blistered and the peppers are soft. Turn peppers half way through roasting time.
  3. Cover peppers with plastic wrap, or place in a plastic bag. The peppers will sweat, making the skins peel off more easily. Allow to cool. Peel away the skin, then halve and seed the bell peppers.
  4. Place the peppers in a blender or food processor, add the remaining olive oil and process to a smooth puree. Season to taste with salt and freshly ground black pepper, and transfer to a small saucepan.
  5. Season the salmon fillets with salt and freshly ground pepper.
  6. Heat the vegetable oil in a roasting pan over high heat. Place the salmon in the pan, skin-side-up, then bake for 2 minutes. Turn and bake for 6 minutes, or until the salmon is cooked through and the skin is lightly colored.
  7. Gently heat the sauce, then add the basil. Transfer the salmon to warm plates and pour the sauce around.

Notes

Recipe source: Le Cordon Bleu Home Collection via Cooking.com

http://glorioffood.com/2012/07/19/become-a-lover/

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