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.