| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood | Sami | 4 | Servings | |
INGREDIENTS
| 2 | Red peppers | |
| 2 | 284 ml tubs fresh fish stock | |
| 75 | Dry vermouth, 3fl oz | |
| 1 | Pinches saffron strands | |
| 75 | Olive oil, 3fl oz | |
| 1 | T | Balsamic vinegar |
| Salt and freshly ground | ||
| black pepper | ||
| 15 | g | Unsalted butter, 1/2oz |
| 1 | 680 gram pac frozen salmon | |
| steaks defrosted | ||
| 1 | 80 grams pac gourmet lettuce | |
| selection |
INSTRUCTIONS
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 1/2 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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Nutrition (calculated from recipe ingredients)
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Calories: 53
Calories From Fat: 29
Total Fat: 3.3g
Cholesterol: 8.1mg
Sodium: 76.9mg
Potassium: 161.2mg
Carbohydrates: 5.2g
Fiber: 1.6g
Sugar: 3.6g
Protein: <1g