Salmon steak with red pepper sauce

4 servings

Ingredients

Quantity Ingredient
2 Red peppers
2 284 ml tubs fresh fish stock
75 millilitres Dry vermouth; (3fl oz)
1 Pinches saffron strands
75 millilitres Olive oil; (3fl oz)
1 tablespoon Balsamic vinegar
Salt and freshly ground black pepper
15 grams Unsalted butter; ( 1/2oz)
1 680 gram pac frozen salmon steaks; defrosted
1 80 grams pac gourmet lettuce selection

Directions

FOR THE ROASTED RED PEPPER S

TO ACCOMPANY THE SAUCE

Preheat the oven to 190 C, 375 F, Gas Mark 5.

Place the peppers on a tray and roast for 20-25 minutes or until the peppers start to blacken. Remove, allow to cool slightly then place in a plastic bag and allow to sweat. Peel off the outer skin, deseed and finely chop the flesh.

Put the stock, vermouth and saffron strands in a pan and over a moderate heat reduce to ½ in volume.

Cook the salmon as per pack cooking instructions.

Return the stock mixture to the heat, add the chopped pepper, olive oil and balsamic vinegar, bring to a brisk boil over a high heat. Check the flavour to ensure the sauce is not too salty nor too tart.

Then whisk in the butter to give the sauce a light amalgamation. Remove from the heat.

Place the salad on serving plates, top with the salmon steak then drizzle over the sauce and serve immediately.

Converted by MC_Buster.

NOTES : A lovely rich red pepper sauce ideal served with salmon on a salad base.

Converted by MM_Buster v2.0l.

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