Salmon With Red Pepper Saute Food

SALMON WELLINGTON WITH RED PEPPER SAUCE

Steps:

• Preheat oven to 350 degrees F. Clean and stem the spinach. Heat the olive oil in a skillet. Saute the garlic for a few minutes before adding the spinach, salt and pepper. Cook the spinach only until wilted. Set aside.
• Take 5 by 5-inch sheet of puff pastry. Place spinach in the center of the pastry. Place a salmon fillet, better side down on the spinach. Wrap the pastry by bringing the opposite corners of pastry into the center, until salmon and spinach are covered. Brush lightly with egg wash.
• Turn the Wellingtons over, so that the flat, smooth side is the top. Brush top with egg wash. Place on a baking tray lined with the parchment paper and bake 15 to 18 minutes or until pastry has turned golden brown. Serve with Red Pepper Sauce, recipe follows
• Red Pepper Sauce: To roast peppers, place whole, uncut peppers over an open flame until the skin begins to blister and turn black, turning to get all sides. Take roasted peppers off flame, and put immediately into a brown paper bag to steam them. Let them remain in bag for approximately 10 minutes, then remove from bag. The blackened skin should peel right off the peppers.
• Saute the first 5 ingredients until peppers are soft. Take off the heat and add the heavy cream, then stir gently to warm. Put mixture into blender or food processor and puree. Strain through a china cap and set aside.
• Roux: Combine 1 stick of butter with 1 cup of flour in a saucepan, and cook over heat until mixture combines and turns a golden brown. Add roux to red pepper mixture a teaspoon at a time to thicken, being careful not to add too much.

SEARED SALMON WITH SPICY RED PEPPER AIOLI

Steps:

• Preheat the oven to 400 degrees F.
• For the aioli, chop the garlic and chipotle pepper together on a cutting board to make a coarse paste. Place the paste in a food processor, add the lime juice and roasted red peppers, and purée. Add the mayonnaise, 1/4 teaspoon salt, and 1/4 teaspoon black pepper and process until smooth. Set aside.
• For the salmon, place a large (12-inch), dry cast-iron skillet over high heat for 5 minutes. Place the salmon fillets on a board, pat dry with paper towels, and rub all over with olive oil. With the fillets rounded side up, sprinkle them with 1 1/2 teaspoons salt and 3/4 teaspoon black pepper.
• Place the salmon in the skillet rounded side down and cook over medium-high heat for exactly 2 minutes without moving! Using a large metal spatula, turn the fillets rounded side up and place the skillet in the oven. Roast for 3 to 4 minutes, until the centers are rare. Cover the pan loosely with aluminum foil and allow the salmon to rest for 3 to 4 minutes for medium-rare or 5 minutes for medium. Serve the salmon hot with the aioli and a wedge of lime for squeezing.

SHEET PAN SALMON AND BELL PEPPER DINNER

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Grease a sheet pan with 2 tablespoons olive oil.
• Place salmon fillets, red and yellow bell peppers, and onion on the prepared sheet pan.
• Combine lemon juice, 3 tablespoons olive oil, water, maple syrup, garlic, salt, red pepper flakes, cumin, and parsley in a small bowl. Drizzle 2/3 of the sauce over the ingredients on the sheet pan.
• Bake in the preheated oven until salmon is cooked through and flakes easily with a fork, 10 to 15 minutes.
• Serve with lemon slices and remaining sauce.

SAUTEED SALMON WITH RED ONION MARMALADE

Steps:

• Season the salmon with salt and pepper on both sides. Make 2 or 3 slits across the skin of the salmon. Place a cast-iron skillet over high heat. Add enough peanut oil to lightly coat the bottom of the pan. Just as the oil begins to smoke add the salmon, skin-side down and cook for 4 minutes. Lower the heat and cook the salmon all the way on the same side, about 10 minutes - it will cook from the bottom up. During the last 30 seconds or so, spoon some of the oil over the top of the salmon to help cook it through.
• While the salmon is cooking, make the sauce. In a stainless steel saute pan over medium heat, add 1 tablespoon butter and the oil. When the butter is melted, add the onions and cook until translucent but not browned, about 6 minutes, stirring constantly. Season with salt and pepper. Deglaze with the balsamic vinegar and red wine. Add the thyme and cook until the liquid is almost completely reduced, about 3 minutes. Add the cream and bring to a simmer. Cook until the cream is slightly reduced and starts to thicken, about 3 to 4 minutes, stirring occasionally. Be careful as the cream could boil over at this point. Once the cream is reduced, remove the thyme sprig. Season, to taste, with salt and pepper. Stir in the remaining butter.
• Spoon the onion marmalade onto plates. Top with the salmon and garnish with chive flowers.

SEARED SALMON OR PAN-FRIED SNAPPER WITH SAUTE VEGETABLES AND A DRIZZLE OF LEMON BUTTER SAUCE

Steps:

• Either season the salmon with Essence. Or, season both the snapper and flour with Essence. Dredge the snapper in the seasoned flour, coating completely.
• In one large stainless saute pan, heat 2 tablespoons of the olive oil. In another large stainless saute pan, heat the vegetable oil.
• Add the salmon to the first saute pan, searing for 3 to 4 minutes on each side.
• Add the snapper to the second saute pan, pan-frying for 3 to 4 minutes on each side. In a large nonstick pan, over medium heat, heat the remaining tablespoon of olive oil. Add the vegetables. Season with salt and pepper. Saute for 3 to 4 minutes.
• To serve, spoon the 1/4 cup of sauce in the center of each plate. Spoon the vegetables in the center of the sauce. Lay the fillets on top of the vegetables. Garnish with parsley.
• Heat a large nonreactive skillet over high heat. When the skillet is hot, add the wine, lemons, garlic, and shallots. Cook for 3 minutes, breaking up and mashing the lemons with a wire whisk. Stir in the salt, pepper, Worcestershire, and hot sauce and cook until the mixture is somewhat syrupy, for about 3 minutes. Stir in the cream and cook for 1 minute.
• Over low heat, whisk in the butter a few pats at a time. When all of the butter has been added, remove from the heat, but continue whisking until all of the butter is incorporated into the sauce.
• Strain the sauce, pressing all of the liquid into a bowl. Stir in the parsley. Serve immediately, or keep warm for a few minutes until ready to use.
• Combine all ingredients thoroughly.

MUSTARD PEPPER SALMON WITH RED WINE SAUCE

Steps:

• Boil or microwave the whole zucchini until just cooked through. Allow to cool enough to slice into thin strips. Set aside.
• Remove the skin and bones from the salmon. Combine the pepper, mustard seeds, and oregano and press onto the salmon tops to coat. Heat the oil in a nonstick pan and cook the salmon for 1 to 2 minutes on each side. Transfer to a baking dish and keep warm in a very low oven.
• Pour the red wine into the pan and cook until the wine reduces and thickens. Return the zucchini strips to a separate saucepan with a little water or stock and the basil and reheat. Serve the salmon over the zucchini and spoon over the red wine sauce.

SALMON WITH RED-PEPPER SAUTE

Steps:

• Preheat oven to 450 degrees.
• In a small bowl, combine the salt and pepper for the salmon.
• Rinse and towel dry the salmon fillets, rub with salt and pepper.
• In a large oven proof skillet, heat the 2 tablespoons of oil, add the salmon, place in oven and bake for 5 minutes.
• Turn the fish over and bake an additional 5 minutes or until fish flakes easily when tested with a fork.
• For the red pepper sauté, heat the remaining 1 teaspoon olive oil in a medium saucepan over medium-low heat.
• Add the onion; cook 3 minutes, stirring frequently.
• Add the bell pepper; cook an additional 5 minutes; add garlic and sauté for 30 seconds.
• Add wine; cook 5 minutes, sprinkle with salt if desired.
• Place the fish on individual serving plates; divide the red pepper mixture evenly among the servings and sprinkle with dried basil.

SALMON LASAGNA WITH ROASTED RED PEPPER SAUCE

Steps:

• For Roasted Red Peppers: Cut the red peppers in half, remove the seeds, stem and membranes.
• Place cut size down on a foil-lined baking sheet.
• Bake in preheated 425 degree oven for 20 to 25 minutes.
• Remove from baking sheet.
• Place (when still hot) red peppers into paper bag and seal tightly.
• Let peppers steam in bag for 30 minutes.
• Remove skins from pepper and cut peppers into strips.
• Leave oven on but turn down to 375 degrees.
• Cook dried lasagna noodles according to package direction.
• Drain and rinse with cold water.
• Drain again.
• For the Roasted Red Pepper Sauce: Process or blend red peppers till nearly smooth.
• Add sour cream, flour, salt& pepper.
• Process or blend till combined and set aside.
• For Cheese& Pesto Sauce: In medium bowl mix beaten egg, ricotta cheese, cream cheese, pesto and cooked salmon.
• To Assemble Lasagna: Lightly grease a 2 quart rectangular dish (I found that an 11 x 7 dish worked great too).
• Place 3 cooked lasagna noodles in bottom of baking dish.
• Spread 1/3 of cheese/pesto mixture over noodles.
• Repeat layers twice.
• Spread roasted red pepper sauce over top layer.
• Bake, uncovered at 375 degrees for 30 to 35 minutes.
• Let stand at least 10 minutes before cutting and serving.

SALMON FILLETS WITH SWEET RED PEPPER SAUCE

Steps:

• Core and remove the seeds from the red peppers. Cut them into 1/4-inch cubes or strips.
• Heat the butter in a nonstick skillet large enough to hold the salmon steaks in one layer.
• Season both sides of the fillets with salt and pepper to taste. Place the steaks in the pan and cook over high heat until they are lightly browned, about a minute and a half on each side. The time will vary, depending on the thickness of the fish and the doneness desired.
• Transfer the steaks to a warm platter. Leave the cooking butter in the skillet. Add the shallots and the red peppers. Cook, stirring, until wilted.
• Add the wine, reduce by half, add the cream and cook, stirring over medium high heat until reduced again by half. Check the seasoning.
• Add the salmon steaks, the chopped dill and any juices that have accumulated around the steaks, and bring to a simmer. Cook one minute. Do not overcook. Serve immediately with the dill for decoration.

SAUTEED GARLIC ASPARAGUS WITH RED PEPPERS

Steps:

• Heat oil in a skillet and add garlic cook 2 minutes then add the the bell pepper and asparagus Saute until the asparagus is heated through.
• Remove from heat and season with salt& pepper and the vinegar.

SPICY GARLIC KALE WITH SAUTEED RED PEPPERS

Steps:

• Wash kale. Pull greens away from the stalks, discarding stalks. Shred by hand into small pieces.
• Place kale in steamer basket, and steam until tender (approximately 10 minutes). Remove immediately from heat.
• Heat olive oil in heavy pan over medium-high heat. When the oil is hot, add onions and leeks. Saute until onions are translucent and leeks begin to brown. Add garlic and red pepper flakes, saute for 1-2 more minutes. Add bell pepper slices, and saute until tender (approximately 4-5 minutes). Remove from heat.
• Add kale to pan, and toss ingredients together thoroughly. Add salt and pepper to taste. Serve hot or room temperature.

CHICKEN RED PEPPER SAUTE FOR TWO

Steps:

• Stir the cornstarch, 1/4 cup of broth, garlic and lemon pepper together until smooth; add the chicken strips and toss to coat.
• Heat oil in a nonstick skillet over medium-high heat.
• Add the chicken mixture and remaining broth; cook and stir for 2 minutes.
• Add red pepper strips; cook and stir until the chicken is no longer pink and the peppers are crisp-tender, about 6-8 minutes. (During this time, I added a little water to the pan because I was afraid it was going to cook dry. It worked out well, and produced a nice sauce.).
• Garnish with green onions or chives.

BLINK OF AN EYE BELL PEPPER SAUTE

Steps:

• Remove stems from peppers. Halve the bell peppers crosswise then cut into 1/2" strips.
• Heat the olive oil in a non-stick pan over medium heat.
• Add bell peppers and sauté for about 2-3 minutes. Then add the red onion crescents (and garlic if using) and sauté another 2 minutes. Be careful not to burn.
• You want the bell peppers to be slightly softened but still firm. Does that make sense?.
• Season with salt and pepper and transfer to serving platter. Great as a side dish or served over pasta or rice.