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Braised Salmon with Sweet Pepper Coulis https://www.metro.ca/userfiles/image/recipes/saumon-braise-coulis-poivrons-4689.jpg PT15M PT10M PT25M
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.
4
1/2 lb (225 g) fresh salmon filet 3 Tbsp. (45 mL) delicato olive oil Ground coriander Ground marjoram 1 lemon, zest and juice 1 sweet red pepper, roughly chopped 4 shallots, roughly chopped 1/4 cup (60 mL) fish broth 1 Tbsp. (15 mL) fresh coriander
Braised Salmon with Sweet Pepper Coulis

Braised Salmon with Sweet Pepper Coulis

Rate this recipe
4 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:10
COOKING
0:25
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1/2 lb
    (225 g)
    fresh salmon filet
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    ALASKAN JACK'S MARINATED KETA SALMON

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  • 3 Tbsp.
    (45 mL)
    delicato olive oil
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  • Ground coriander

  • Ground marjoram
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  • 1
    lemon, zest and juice
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  • 1
    sweet red pepper, roughly chopped
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    IMPORTÉS 6,59/kg

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  • 4
    shallots, roughly chopped
  • 1/4 cup
    (60 mL)
    fish broth
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  • 1 Tbsp.
    (15 mL)
    fresh coriander
Imprimer ma sélection

Preparation

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

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