Best Sweet Pepper Salmon Recipes

SALMON FILLETS WITH SWEET RED PEPPER SAUCE

Steps:

• Core and remove the seeds from the red peppers. Cut them into 1/4-inch cubes or strips.
• Heat the butter in a nonstick skillet large enough to hold the salmon steaks in one layer.
• Season both sides of the fillets with salt and pepper to taste. Place the steaks in the pan and cook over high heat until they are lightly browned, about a minute and a half on each side. The time will vary, depending on the thickness of the fish and the doneness desired.
• Transfer the steaks to a warm platter. Leave the cooking butter in the skillet. Add the shallots and the red peppers. Cook, stirring, until wilted.
• Add the wine, reduce by half, add the cream and cook, stirring over medium high heat until reduced again by half. Check the seasoning.
• Add the salmon steaks, the chopped dill and any juices that have accumulated around the steaks, and bring to a simmer. Cook one minute. Do not overcook. Serve immediately with the dill for decoration.

OVEN-POACHED SALMON WITH SWEET PEPPER & BASIL SAUCE

Steps:

• Trim the salmon to fit into your largest roasting pan, removing the head and most of the tail. Weigh the fish and calculate the cooking time at 30 mins per kg/13 mins per lb. Wash any blood from the body cavity. Season well inside and place in the pan. Set aside.
• Heat oven to 160C/fan 140C/gas 3. Make the court bouillon. Place all the ingredients into a pan with 11⁄2 litres cold water. Bring to the boil, then simmer for 20 mins. Strain the liquor over the fish, cover tightly with foil and cook in the oven for 45 mins-1 hr.
• Meanwhile, make the sauce. Sauté the peppers and shallot in the oil for 5 mins. Strip the leaves from the basil and chop the stems. Add the stems to the pan along with the vinegar, wine and seasoning. Simmer for another 10 mins or so, then season to taste. Tear most of the basil into pieces and scatter over the sauce, then set aside to infuse.
• Remove the fish from the oven, uncover but leave in the liquor for another 15 mins, then carefully lift from the pan onto a board. Peel off the skin and, using the back of a table knife, scrape away the brown flesh as neatly as possible. Slide the whole fish onto a platter. Spoon some of the sauce on top, sprinkle with the remaining basil and put the rest into a bowl to serve.

SPICY SALMON CAKES / SWEET RED PEPPER SAUCE

Steps:

• Heat olive oil in a skillet over medium heat.
• Add onion and celery.
• Saute until soft, about 5 minute Add dried mustard and cayenne.
• Mix well and saute for 2 additional minutes.
• Remove from heat and allow to cool.
• In a large bowl, combine onion mixture, salmon, 3/4 cup of bread crumbs, 1/4 cup of mayonnaise, egg, salt and pepper.
• Mix well and form into 10-12 patties about 1/2" thick.
• Coat each patty with the remaining bread crumbs.
• Heat about 1/4 inch of oil in a skillet over medium-high heat.
• When hot, add patties in batches and fry until golden brown (about 3 min per side).
• Drain patties on paper towels.
• Cover and place in a warm oven until ready to serve.
• To make the sweet red pepper sauce, combine 1 cup of mayo, 1/4 cup of roasted red peppers, 1 tablespoon of lime juice and 2 tsp of sugar in a blender.
• Blend until smooth.

MARINATED SALMON WITH SWEET POTATOES AND RED PEPPER SALSA

Steps:

• To make the marinade you need to mix together the ginger, lemon and lime zest, soy sauce, and mirin. Pour this into a large plastic sandwich bag, place the salmon fillet into the bag, scrunch it all together and then tie a knot in the top. Place in the refrigerator to chill for 1 1/2 hours
• Preheat the oven to at 375 degrees F (190 degrees C /Gas 5) Place the sweet potatoes on a roasting tray and sprinkle with salt. Bake in the oven for about 1 hour.
• Now make your pepper salsa by mixing your red peppers and chillies with the lemon and lime juice, olive oil, and mint.
• After a couple of hours remove the salmon from the marinade. Get a griddle pan hot then place the salmon skin side down on it for a couple of minutes. Then finish off in the oven OR bake for 10 minutes in the griddle. Serve the salmon with the salsa and the baked potatoes.
• Twice as much olive oil to the juices .

BROILED SALMON WITH SWEET RED PEPPER SAUCE

Steps:

• Preheat broiler.
• Broil peppers on both sides until black and blistered.
• Place in metal bowl and cover with plastic wrap and allow to sweat for 10-15 minutes.
• Lower oven heat to 400 degrees F.
• Wrap garlic in foil; roast in oven 5- 10 minutes or until soft; peel and set aside.
• Peel peppers over a bowl to catch any juice; discard stems and seeds.
• Puree peppers in a blender or food processor in their juice along with garlic, vinegar, and oil; set aside.
• Broil salmon 2-3 minutes per side.
• Serve red pepper sauce drizzled over salmon.

SWEET PEPPER SALMON

Steps:

• 1. Place almonds in large zip top bag and crush until size of coarse breadcrumbs. Add chili powder, paprika, and garlic pepper. Shake to mix.
• 2. Preheat large saute pan on medium 2-3 minutes. Coat salmon with cooking spray; place in zip top bag. Seal bag and shake or press with fingertips to coat salmon evenly.
• 3. Remove pan from heat and coat with cooking spray. Add salmon; cook 3-4 minutes on each side until done.
• 4. Remove salmon from pan. Add syrup and soysauce to pan; cook 1-2 minutes or until sauce begins to thicken. Serve sauce over medium salmon.

SWEET PEPPER SALMON WITH ZUCCHINI RIBBON SALAD

Steps:

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