The smoky sweetness of roasted bell peppers marries with peppery basil in this inspirational sauce, which makes simple salmon fillets so sumptuous. Enjoy in the garden with a glass of chilled wine.
- 2 red bell peppers
- 1/3 cup olive oil
- Salt and freshly ground black pepper, to taste
- 4 salmon fillets, about 6 ounces each, scaled but not skinned
- 2 tablespoons vegetable oil
- 2 tablespoons shredded fresh basil leaves
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 to 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 Periplus Editions. All rights reserved.
nutrition information per serving
477 calories; 36g total fat; 94mg cholesterol; 76mg sodium; 4g carbohydrates; 1g fiber; 34g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.