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Roast Salmon with a Basil and Sweet Pepper Sauce

Source: Le Cordon Bleu Home Collection - Summer
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Active Time:  20 Minutes
Total Time:  45 Minutes
  Serves 4
The smoky sweetness of roasted bell peppers marries with peppery basil in this inspirational sauce which makes salmon fillets, simply cooked, so sumptuous. Enjoy in the garden with a glass of chilled wine.
2 red bell peppers
1/3 cup olive oil
4 salmon fillets, about 6 ounces each, scaled but not skinned
2 tablespoons vegetable oil
2 tablespoons shredded fresh basil leaves
Roast Salmon with a Basil and Sweet Pepper Sauce Recipe at
Preheat the oven to 425 degrees F.

Lightly brush the whole bell peppers with some olive oil, then place them on a baking sheet and roast for 15-20 minutes, or until the skin is blackened and blistered and the peppers are soft. Cover them with plastic wrap, or place in a plastic bag. (The peppers will sweat, making the skins peel off more easily.) Allow to cool. Peel away the skin, then halve and seed the bell peppers.

Place the peppers in a blender or food processor, add the remaining olive oil and process to a smooth puree. Season to taste with salt and freshly ground black pepper, and transfer to a small saucepan.

Season the salmon fillets with salt and freshly ground pepper. Heat the vegetable oil and butter in a roasting pan over high heat. Place the salmon in the pan, skin-side-up, then bake for 2 minutes. Turn and bake for 6 minutes, or until the salmon is cooked through and the skin is lightly colored.

Gently heat the sauce, then add the basil. Transfer the salmon to warm plates and pour the sauce around. Serve at once with a mixed green salad.

Recipe reprinted by permission of Tuttle Publishing/Periplus Editions. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 477
Fat. Total: 36g
Fiber: 1g
Carbohydrates, Total: 4g
Sodium: 76mg
% Cal. from Fat: 68%
Cholesterol: 94mg
Protein: 34g
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