| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Sami |
Sainsbury’s, Sainsbury14 |
4 |
servings |
INGREDIENTS
| 2 |
|
Red peppers |
| 2 |
|
284 ml tubs fresh fish stock |
| 75 |
ml |
Dry vermouth; (3fl oz) |
| 1 |
|
Pinches saffron strands |
| 75 |
ml |
Olive oil; (3fl oz) |
| 1 |
tb |
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
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 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.
A Message from our Provider:
“Jesus: All roads lead to tragedy – except one”