Broiled Salmon Fillet with Sweet Red Pepper Sauce2020-08-12
- Yield: 4 serving plates
- Servings: 4
- Prep Time: 10m
- Cook Time: 25m
- Ready In: 35m
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This information is per serving.
Broiled salmon fillet with sweet red pepper sauce.
Salmon fillets baked in an oven and served with delicious homemade red pepper sauce. Very delicious salmon recipe. Salmon steaks, fillets, pan-dressed whole salmon, about 1 inch (2.5 cm) thick, are the best for broiling. Just brush salmon pieces generously with melted butter or margarine, olive oil or any fish sauce before and during broiling. Turn thicker salmon pieces once halfway through broiling. Broil the fish for 10-15 minutes.
You may also like Broiled Whole Sesame Salmon:
Broiled Whole Sesame Salmon Recipe
Makes 6 servings
Ingredients: 6 serving-size whole salmon fish, pan-dressed, 1/2 cup (125 ml) freshly squeezed lemon juice, 4 teaspoons 920 ml) salt, 1/4 teaspoon (1 ml) freshly ground black pepper, 1/4 cup (60 ml) sesame seeds, 3/4 cup (180 ml) unsalted butter
Instructions: Using a sharp knife, make 3 light slashes on each side of the whole salmon, without cutting flesh to deep.
In a large baking pan, combine lemon juice, salt, and black pepper. Mix well. add fish and turn over to cover with marinade. Cover with plastic wrap and refrigerate for 3 hours, turning occasionally.
In 1-quart (1 L) saucepan, place sesame seeds and toast over medium heat until golden, stirring occasionally. Add unsalted butter and heat until melted.
Remove marinated salmon from the refrigerator. drain the marinade over sesame mixture. Place marinated salmon on rack in the broiling pan. Broil for about 10 minutes, turning once, basting frequently with sesame seed mixture.
Using a spatula, remove broiled salmon from the broiler and transfer to serving plates. Serve hot.
Broiled Salmon Fillet with Sweet Red Pepper Sauce
- 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 and 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,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.