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Wednesday, 5 November 2014

Oven Roasted Salmon Fillet with Piquillo Pepper Sauce

I think the colours of the salmon, the sauce and a simple lemon garnish make this a really appealing dish.  Many people will poach a salmon fillet but try roasting it very simply in the oven.  Some of the oils will cook out when roasting but the flavour and texture are outstanding!  Salmon can be under-cooked to keep it moist so only cook for 6-8 minutes in an oven at 190C

Piquillo peppers are fairly unique to Spain but that doesn't mean you can't get them or substitute them with red peppers.  The piquillos are small red peppers that have been roasted and skinned that are widely available in jars.  They feature heavily in Spanish cooking especially for Tapas dishes.

To Make the Sauce;

1 jar piquillo peppers (strips or whole)
50 g butter
1 shallot diced
1 clove garlic finely chopped
150 ml white wine
100ml fish stock or light chicken stock
50 ml double cream

Heat the peppers with half the butter, shallot and garlic and add half the wine.  Allow the wine to reduce by half and add the stock.  Bring to a simmer and cook out for 2-3 minutes.  You will notice that the colour from the peppers is starting to leech into the sauce.  Puree the sauce with a hand held blender and pass through a sieve to make really smooth.
To finish the sauce heat the remaining butter with the remaining wine and allow the wine to reduce by half.  add the pureed sauce, bring to a simmer and add the cream.  Allow to thicken to the consistency you require.