Salmon in Bell Pepper Sauce

I’m usually pretty bad at estimating how much food I need. With 5 different supermarkets within a couple of hundred metres from here, I can always head out and pick something up if I get it wrong - so the best bet is to err on the lower end. But then there’s these strange times - when a trip to the supermarket means exposing myself to masses of people hamstering away. So as usual I’m still getting it wrong, but this time I’m erring on the upper side of the guesstimate.

Not good - because if I don’t pay attention that means food waste - and we all know how bad that is for the planet. Today I spotted a couple of bell peppers in the fridge that were nearing the end of their lifespan, which gave me good reason to look for a bell pepper recipe I hadn’t tried before. This is what I came across.

Salmon in bell pepper sauce

Ingredients (serves 2):
2 salmon filets
4 pointed sweet red bell peppers
2 cloves garlic, minced
2 tbsp fresh basil
2 tbsp parmesan
200mL cream
Red pepper flakes
Olive oil
Salt & freshly ground pepper

1. Heat the oven to 220 degrees. De-seed the bell beepers, quarter and place in an oven dish and in the oven for 20 minutes, or until softened. Flip over halfway.

2. Remove the bell peppers. Place the salmon filet on a piece of baking paper and sprinkle with olive oil. With a brush, make sure the filet is covered in the oil. Sprinkle with salt and pepper to taste, and place in the oven for 10 minutes, or until the salmon is soft and falling apart.

3. While the salmon is in the oven, prepare the bell pepper sauce. Roughly chop the bell peppers and place in a a skillet with 4 tbsp olive oil, the minced garlic, and the chopped basil. Sauté for 5-7 minutes, until the flavours have combined.

4. Remove the pepper mixture from the skillet and puree in a food processor. Then return to the skillet and add the cream.

5. Remove the salmon from the oven and serve with sauce and rice.


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