Salmon Fillets with Sweet Red Pepper Sauce and Herbed Prawns

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  • Salmon Fillets with Sweet Red Pepper Sauce and Herbed Prawns

Salmon Fillets with Sweet Red Pepper Sauce and Herbed Prawns

Description

(serves 6) 

INGREDIENTS

15ml (1 tbsp) olive oil

600g-780g skinless salmon fillet  (cut into 6 x 100g-130g portions)

Sweet Red Pepper Sauce

Yellow and Red Pepper Salsa

24 Herbed Prawns

 

METHOD

Preheat oven to 200°C.

Lightly grease a low-sided baking tray with oil and place salmon pieces onto tray, with side where skin was, facing down.

Place into preheated oven and cook for 6-8 minutes or till salmon is cooked medium rare (when white juices ooze from salmon it is cooked to medium).

Place salmon onto serving plates or one platter.  Dollop Sweet Red Pepper Sauce onto each salmon portion and then sprinkle with Yellow and Red Pepper Salsa.

Top each portion with 2 prawns and serve.

 

Yellow and Red Pepper Salsa

(makes 80g)

 

INGREDIENTS

25g (1/4) yellow pepper (finely diced)

30g (1/4) red pepper (finely diced)

15g (1 + 1/2 tbsp) finely chopped red onion

10ml (2 tsp) extra virgin olive oil

1/4 tsp flaky sea salt

1/8 tsp freshly ground black pepper

3 large basil leaves (very thinly sliced)

 

METHOD

Into a small bowl place yellow and red pepper, red onion and oil with salt and pepper and combine.

Just prior to serving add basil and combine.

 

Sweet Red Pepper Sauce

(makes 200ml/serves 6)

To make a puree very smooth pour into a coarse sieve set over a bowl and using the back of a soup ladle push the puree through the sieve.  This is called “to pass”.

 

INGREDIENTS

30g (3 tbsp) unsalted butter

500g (3) red peppers (finely sliced)

35g (3-4) shallots (finely chopped)

1/4 tsp flaky sea salt

pinch white pepper

20ml (4 tsp) lemon juice

 

 

METHOD 

Place butter into a small frypan and melt over low heat.

Add peppers and shallots and stir well to coat in butter. 

Turn heat to very low.  (If possible place a Simmermat over heat and place frypan on top of Simmermat.)  Fold a piece of baking paper in half and sit it directly on top of pepper mix.  Leave peppers to sweat over heat for 20-30 minutes or till very soft.  Do not allow peppers or shallots to colour.

Remove peppers from heat and transfer to a blender.  Blend till smooth.  If possible pass through a sieve to remove skin.

Add salt, white pepper and lemon juice and combine.

Serve warm or hot with salmon

 

Herbed Prawns

(makes 12 prawns to garnish 6 salmon portions)

The prawns make this dish very special occasion.  Scallops could be used in place of prawns.

 

INGREDIENTS

12 prawns (heads off, deveined but if possible tails remaining)

1 tbsp finely chopped Italian parsley leaves

1/2 tsp flaky sea salt

1/4 tsp freshly ground black pepper

15ml (1 tbsp) olive oil

 

METHOD

Preheat oven to 200°C.

Into a medium-sized bowl place prawns, parsley, salt, pepper and olive oil.  Toss prawns to coat evenly.

Spread prawns onto a low-sided baking tray with approximately 1cm space between each.  Place into preheated oven and cook for 2-3 minutes or till flesh is pale pinkish.


Photo credit: Murray Lloyd