By Sue Lau on July 29, 2002
Photo by **Jubes**
Photo by **Jubes**
"Can also cook the salmon over the grill."
Serving Size: 1 (178 g)
Servings Per Recipe: 3
"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."
"I must admit that I cheated & took the easy route for dinner tonight! I used "jarred" roasted red peppers & my own garlic that was roasted with dry, white wine (#80545) & served the sauce on salmon steaks - let DH do the grilling. The vinegar cut the sweetness of the red peppers in the sauce & was also good over plain steamed white rice. Thanx Sue!"
"Used this sauce over salmon steaks. Very good!"