Salmon with Roasted Pepper Cream Sauce
This delightful dish features succulent salmon fillets paired with a creamy roasted pepper sauce, offering a delicious combination of flavors that will impress any dinner guest. Perfect for a quick weeknight meal or a special occasion.
Equipment
- 1 Oven
- 1 Baking sheet
- 1 Blender or food processor
- 1 Skillet
- 1 Spatula
- 1 Cutting board
- 1 Measuring spoons and cups
Ingredients
- 4 fillets salmon About 6 ounces each.
- 2 pieces red bell peppers
- 1 cup heavy cream
- 1 tablespoon olive oil
- 3 cloves garlic Minced.
- 1 teaspoon paprika
- to taste salt
- to taste pepper
- for garnish fresh parsley Chopped.
Instructions
- Preheat your oven to 400°F (200°C). Place the red bell peppers on a baking sheet and roast them in the oven for about 25 minutes, or until the skins are charred and blistered. Remove from the oven and allow to cool slightly.
- While the peppers are roasting, season the salmon fillets with salt, pepper, and paprika on both sides.
- Heat the olive oil in a skillet over medium-high heat. Once hot, add the salmon fillets and cook for about 4-5 minutes on each side until they are golden brown and cooked through. Remove from heat and set aside.
- Once the bell peppers have cooled, peel off the charred skin and remove the seeds. Place the roasted peppers in a blender or food processor along with the minced garlic and heavy cream. Blend until smooth.
- Pour the roasted pepper sauce into the skillet over low heat. Stir the sauce and cook for about 5 minutes to warm it through. Adjust seasoning with salt and pepper as needed.
- To serve, place a salmon fillet on each plate and drizzle with the roasted pepper cream sauce. Garnish with chopped fresh parsley.
Notes
For added flavor, consider marinating the salmon in lemon juice and herbs for 30 minutes prior to cooking.
Pair this dish with a side of steamed vegetables or rice for a complete meal.