Broiled Salmon With Sweet Red Pepper Sauce Recipe
This Broiled Salmon With Sweet Red Pepper Sauce recipe easily finds way to the top of my favorite list. It is most popularly enjoyed as a Main Dish. If you have plenty of Salmon on hand then Broiled Salmon With Sweet Red Pepper Sauce is the thing to make. Trust me and whip this dish now.
Ingredients
2 medium size sweet red peppers
2 cloves garlic, unpeeled
2 teaspoons red wine vinegar
1 teaspoon olive or vegetable oil
4 salmon fillets
Directions
Preheat the broiler.
On a broiler pan set 6 inches from the heat, broil the red peppers, turning occasionally, until charred all over 5 to 8 minutes.
Transfer the peppers to a brown paper bag; seal the bag, set it in a bowl, and cool for 10 minutes.
The peppers will steam so that their skins peel off easily.
Meanwhile, lower the oven temperature to 400°F.
Wrap the garlic cloves in aluminum foil and roast until soft about 5 minutes; peel and set aside.
Raise the heat again to broil.
When the peppers are cool enough to handle, peel them over a bowl to catch any juice; discard the stems and seeds.
In an electric blender or food processor, puree the peppers and their juice with the garlic, vinegar, and olive oil.
Set aside.
On a broiler pan rack set 8 inches from the heat, broil the salmon for 2 to 3 minutes; turn and broil another 2 to 3 minutes or until opaque when tested with a fork in the center.
Transfer the salmon to a warm platter and spoon 2 generous tablespoons of the sauce down the center of each fillet, smoothing into a broad ribbon.
On a broiler pan set 6 inches from the heat, broil the red peppers, turning occasionally, until charred all over 5 to 8 minutes.
Transfer the peppers to a brown paper bag; seal the bag, set it in a bowl, and cool for 10 minutes.
The peppers will steam so that their skins peel off easily.
Meanwhile, lower the oven temperature to 400°F.
Wrap the garlic cloves in aluminum foil and roast until soft about 5 minutes; peel and set aside.
Raise the heat again to broil.
When the peppers are cool enough to handle, peel them over a bowl to catch any juice; discard the stems and seeds.
In an electric blender or food processor, puree the peppers and their juice with the garlic, vinegar, and olive oil.
Set aside.
On a broiler pan rack set 8 inches from the heat, broil the salmon for 2 to 3 minutes; turn and broil another 2 to 3 minutes or until opaque when tested with a fork in the center.
Transfer the salmon to a warm platter and spoon 2 generous tablespoons of the sauce down the center of each fillet, smoothing into a broad ribbon.
