Salmon with Red Pepper Sauce

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Now that fresh salmon is in, we have some sauce inspirations for you! This red sauce is perfect on top the lovely pink of salmon and the flavor is exceptional.

Sauce:

½ cup roasted red bell peppers
1 ½ tablespoons sherry vinegar
½ teaspoon Dijon mustard
1 medium clove garlic, minced
¼ cup extra virgin olive oil
1 ½ tablespoons capers
2 tablespoons parsley, chopped
½ teaspoon sea salt

 

Salmon:

1 teaspoon cane sugar
½ teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon sea salt
4 six ounce salmon fillets skin on one side
1 tablespoon extra virgin olive oil

 

  • Puree the peppers, vinegar, mustard and garlic in a blender.  While the blender is running, slowly and steadily add the olive oil. 
  • Transfer all to a small bowl and add the capers, parsley and salt.  Set aside.
  • Combine the sugar, cumin, paprika and salt.  Rub on the flesh side of the fillets and let sit for at least 30 minutes.
  • Brush the salmon lightly with the oil.  Place on the grill skin side up.  After about 5 minutes, flip the salmon over and cook just until done, another 3 to 5 minutes.
  • Spoon  several dollops of the sauce on a plate and place the fillet on top.  Serve with a salad of mixed greens.
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