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Pan Grilled Salmon with Yellow Pepper Saffron Sauce PDF
SalmonKing   
  • 2 salmon fillets, 6 ounces each with skin on
  • 1 tablespoon olive oil
  • Sea salt and ancho chile pepper powder, to taste
  • 1/4 yellow bell pepper, finely chopped
  • 1/4 red bell pepper, finely chopped

    For the sauce:

 

  • 1 large yellow bell pepper, roasted
  • 3 tablespoons rice wine vinegar
  • 3 large cloves garlic, coarsely shopped
  • Pinch of saffron threads, pan toasted
  • 1 1/2 teaspoons honey
  • 1/2 teaspoon Dijon mustard
  • Scant 2/3-cup extra virgin olive oil
  • Coarse salt and freshly ground black pepper to taste
To prepare:
 
Make the sauce, up to 6 hours ahead. Coarsely chop the roasted pepper.

In a small dry skillet over high heat, toast the saffron threads shaking the pan continuously, until they become aromatic, about 1 minute. Immediately remove from the heat.

In a blender or food processor, combine the roasted pepper, vinegar, garlic, saffron, honey, and mustard. Blend for 30 seconds. Through the feeding tube, slowly add the oil until the sauce emulsifies. Transfer to a bowl; season to taste with salt and pepper. Cover with plastic wrap and
set-aside until serving time.

To pan-grill the salmon:

Place a grill pan over high heat and heat it until smoking. Brush the salmon on both sides with olive oil and sprinkle with salt and ancho chile pepper. Grill; skin side down until golden brown, about 3 minutes. Turn over, lower the heat to medium and continue cooking for 3 to 4 minutes.
Transfer the salmon to a warm dinner plate; drizzle with the sauce on the fish and plate. Garnish with finely chopped red and yellow peppers.

Serve at once.
 
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