Broiled Salmon with Sweet Red Pepper Sauce

"Can also cook the salmon over the grill."
 
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photo by Jubes photo by Jubes
photo by Jubes
photo by CountryLady photo by CountryLady
Ready In:
26mins
Ingredients:
5
Serves:
3-4
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ingredients

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directions

  • 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.

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Reviews

  1. 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!!!!
     
  2. *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
     
  3. 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.
     
  4. 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!
     
  5. Used this sauce over salmon steaks. Very good!
     
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RECIPE SUBMITTED BY

I am a longtime member since 2002. While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com I may occasionally post something extra I have here. If you have questions, you can always contact me at contact@palatablepastime.com
 
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