Braised Salmon with Sweet Pepper Coulis

Braised Salmon with Sweet Pepper Coulis
  • 4 servings
  • 0:15 Preparation
  • 0:10 Cooking
  • 0:25 Total Time


Add all
  • 1/2 lb
    (225 g)

    fresh salmon filet

  • 3 Tbsp.
    (45 mL)

    delicato olive oil

  • Ground coriander

  • Ground marjoram

  • 1

    lemon, zest and juice

  • salt and white ground pepper to taste

  • 1

    sweet red pepper, roughly chopped

  • 4

    shallots, roughly chopped

  • 1/4 cup
    (60 mL)

    fish broth

  • 1/4 cup
    (60 mL)

    pear liqueur

  • 1 Tbsp.
    (15 mL)

    fresh coriander


Divide salmon into 4 portions and remove skin.

Season with 1 tbsp. (15 ml) olive oil, ground coriander, ground marjoram, lemon zest, salt and pepper.

In a heavy bottomed pan, heat 1 tbsp. (15 ml) of the olive oil to the smoking point.

Lightly brown salmon pieces by placing them in the hot pan top side down for 30 seconds to one minute (top side is opposite the skin side).

Remove salmon from pan and put aside.

Add remaining olive oil to pan and sauté red pepper and shallots for 5 minutes on high heat.

Now add fish broth, pear liqueur, lemon juice, fresh coriander, salt and pepper and put the salmon back into the pan, top side up, with a lid on top.

Simmer for 8 - 10 minutes until salmon is cooked

When Salmon is cooked, remove from pan and arrange on plates.

Pour hot ingredients from pan into food processor and blend at high speed until sauce is smooth.

Spoon the sauce sparingly on salmon. Garnish with fresh coriander and lemon slices.

Source: Metro

Wine and meal pairing

Fruity and light

Fruity and light
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.

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