Prep 20 mins
Cook 6 mins
Can also cook the salmon over the grill.
- 2 medium red bell peppers
- 2 cloves garlic, unpeeled
- 2 teaspoons red wine vinegar
- 1 teaspoon olive oil
- 1 lb salmon fillet
- 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.
I'm not a huge fan of bell peppers (they don't like me), but I wanted to try something different over salmon and this sounded great. IT WAS AMAZING!!!! The flavor was incredible - not too sweet. And the recipe was easy. No special skills needed. It does make a lot so be sure to save it and use it later on other foods - lke crackers and cheese. I'm making it again tonight for my mom. She loves red peppers and salmon so I thought this would be perfect for her to try also. EDITED TO ADDED: This was AWESOME over my grilled hot Italian Sauce links. I had sauce left over from the salmon and just had to eat more of it. It was great used as a dipping sauce for my sausage and as a condiment on italian bread with the sausage, peppers and onions on it made into a sandwich. YUMMY!!!!
*Reviewed for ZWT4* Fantastic! Loved it! You cant beat simple broiled/grilled salmon. The sweet red pepper/capsicum sauce was brilliant. Roasting the peppers made them sweet and juicy and the red wine vinegar was a good partner. I added some freshly ground black pepper but that was just my personal taste. I have to say that freshly roasted peppers really make this sauce special. Photo also to be posted
This was a good sauce. I would reccomend it for a moderate-tasting salmon or salmon which has been frozen (vs. fresh) as although it does not overpower the salmon flavor, it does act to 'change' the taste rather than compliment a fresh (Ex: Sock-eye) taste.