Roasted Red Pepper Salmon (Print Version)
# Ingredients:
→ Salmon
01 -
2 tablespoons avocado oil
02 -
1 teaspoon garlic powder
03 -
1/2 teaspoon paprika
04 -
1/2 teaspoon sea salt
05 -
2 pounds salmon, divided into fillets
→ Red Pepper Sauce
06 -
1 can (425g) coconut milk, full-fat
07 -
1 jar (450g) roasted red peppers, drained
08 -
1 tablespoon avocado oil
09 -
5 cloves garlic, finely chopped
10 -
1 cup chopped yellow onion
11 -
1 teaspoon sea salt
12 -
Optional: 150g baby spinach
13 -
Optional: 1 cup cherry tomatoes
# Instructions:
01 -
Warm up a skillet on medium heat with a tablespoon of oil. Toss in the chopped onion and stir it often for about 5 minutes until it softens. Add the minced garlic, stir for another 2-3 minutes, and let the aroma come through. Move the onion-garlic mix to your blender or food processor, and set that pan aside for the salmon later.
02 -
Take the drained peppers, coconut milk, and sea salt. Add them to the blender with the cooked onions and garlic. Blend until you get a creamy, velvety texture and set it aside.
03 -
Use the skillet again, this time heating 2 tablespoons of oil at medium-high until it's sizzling (around 400-500°F). Lay the salmon pieces in carefully with the skin side up (flesh first). Let them sear undisturbed for 6 minutes.
04 -
Turn the salmon pieces gently using a sturdy spatula. Let the skin side cook for around 4 minutes, or until it’s done the way you prefer. For a soft, juicy texture, aim for 125°F inside, or take it to 145°F if you want it fully cooked. Move it to a plate and let it rest for about 10 minutes.
05 -
Pour the blended sauce into a saucepan or back into your skillet. Use medium heat, letting it bubble slowly. If you want, stir in spinach and cherry tomatoes, cooking until the spinach shrinks, which takes a couple of minutes.
06 -
Put the salmon onto plates or shallow bowls. Spoon on as much of that rich red pepper sauce as you like over the top. Pair it with sides like fluffy rice, creamy mashed potatoes, pasta, risotto, or couscous—anything that can soak up the sauce.
# Notes:
01 -
When flipping the salmon, roll it onto the other side instead of picking it straight up. This makes splashes less likely.
02 -
If you’ve got a laser thermometer, check that your pan hits 400-500°F before adding the fish.
03 -
A splatter guard is a handy trick to keep your stovetop cleaner while frying the salmon.