Salmon Steak with Red Pepper Sauce

Salmon Steak with Red Pepper Sauce Ingredients

FOR THE ROASTED RED PEPPER S	1 tb Balsamic vinegar
2 Red peppers	Salt and freshly ground
2 284 ml tubs fresh fish stock	15 g Unsalted butter; ( 1/2oz)
75 ml Dry vermouth; (3fl oz)	TO ACCOMPANY THE SAUCE
1 Pinches saffron strands	1 680 gram pac frozen salmon
75 ml Olive oil; (3fl oz)	1 80 grams pac gourmet lettuce

Instructions for Salmon Steak with Red Pepper 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.

Main Ingredient: FishCuisine: American

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