Broiled Salmon Fillet with Sweet Red Pepper Sauce2012-08-12
- Servings : 4
- Prep Time : 10m
- Cook Time : 25m
- Ready In : 35m
- 2 medium-size sweet red pepper
- 2 cloves garlic,unpeeled
- 2 teaspoons red wine vinegar
- 1 teaspoon olive or vegetable oil
- 4 salmon fillets
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(200°C). 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 a electric blender or food processor,purée the peppers and their juice with garlic,vinegar,and olive oil. Set aside.
On a broiler pan rack set 8 inches from the heat,broil the salmon fillets for 2-3 minutes;turn and broil another 2 to 3 minutes or until opaque when tested with a fork in the center. Transfer the broiled salmon fillet to a warm platter and spoon 2 generous tablespoons of the sauce down the center of each broiled salmon fillet,smoothing into a broad ribbon.
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