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
- Preheat the oven to 425 degrees.
- 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.
- 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.
- 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.
- Season the salmon fillets with salt and freshly ground pepper.
- 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.
- Gently heat the sauce, then add the basil. Transfer the salmon to warm plates and pour the sauce around.
Recipe source: Le Cordon Bleu Home Collection via Cooking.com