Description
Crispy Salmon with Roasted Red Pepper Sauce
Crispy Salmon with Roasted Red Pepper Sauce is a rich, decadent dish that’s simple yet sure to impress! The salmon is cooked to perfection, and the creamy red pepper sauce adds a luxurious touch that’s perfect for a cozy dinner or special occasion. Serve it with rice, bread, or pasta to soak up every last bit of this flavor-packed sauce.
2 lbs salmon, cut into portions
2 tbsp avocado oil
½ tsp sea salt
1 tsp garlic powder
½ tsp paprika
Roasted Red Pepper Sauce:
1 tbsp avocado oil
1 cup yellow onion, chopped
5 large garlic cloves, minced
1 (16-oz) jar roasted red peppers, drained
1 (15-oz) can full-fat coconut milk
1 cup cherry tomatoes (optional)
5 oz baby spinach (optional)
Directions:
1. Sauté onion and garlic in oil. Blend with roasted red peppers, coconut milk, and salt.
2. Cook salmon in oil until crispy. Add sauce and spinach; cook until wilted.
3. Serve with your favorite side.
Prep Time: 20 mins
Kcal: 654
Step-by-Step Guide
1. Prepare the Sauce Base: In a large skillet, heat 1 tbsp avocado oil over medium heat. Add the chopped onion and sauté for 5-7 minutes until soft and translucent. Add the minced garlic and cook for another minute until fragrant.
2. Blend the Sauce: Transfer the sautéed onion and garlic to a blender. Add the drained roasted red peppers, the full-fat coconut milk, and ½ tsp sea salt. Blend on high until completely smooth and creamy.
3. Cook the Salmon: Pat the salmon portions dry with a paper towel. Season all over with ½ tsp sea salt, 1 tsp garlic powder, and ½ tsp paprika. In a clean skillet, heat 2 tbsp avocado oil over medium-high heat. Place the salmon skin-side down (or presentation-side down if skinless) and cook for 4-5 minutes without moving to get a crispy crust. Carefully flip and cook for another 2-4 minutes, depending on thickness.
4. Combine and Finish: Reduce the heat to medium. Pour the blended red pepper sauce into the skillet around the salmon. If using, add the cherry tomatoes and baby spinach. Simmer for 3-4 minutes, stirring the spinach until wilted and the sauce is heated through.
Serving Suggestions
This rich dish pairs beautifully with sides that can absorb the luxurious sauce. Serve the salmon and sauce over a bed of:
- Fluffy white rice, quinoa, or couscous.
- Pasta like linguine or fettuccine.
- Crusty bread or garlic bread for dipping.
- Steamed asparagus or green beans for a lighter, low-carb option.
How-to Summary
Sauté onion and garlic. Blend with roasted peppers and coconut milk for a creamy sauce. Pan-sear seasoned salmon until crispy. Combine sauce and salmon in the pan, adding spinach and tomatoes if desired. Simmer briefly and serve with a starchy side to soak up the sauce.
Frequently Asked Questions
1. Can I use fresh red peppers instead of jarred? Yes, but you must roast and peel them first. Char whole peppers under a broiler or over a gas flame until blackened, place in a sealed bowl to steam, then peel off the skin and remove seeds.
2. How can I make the salmon skin extra crispy? Ensure the skin is very dry before seasoning. Start with the salmon skin-side down in hot oil and press gently with a spatula for the first 30 seconds. Do not move it until ready to flip.
3. What can I substitute for coconut milk? Heavy cream or a plain, unsweetened dairy-free cream alternative works well. The sauce will be less rich with low-fat milk.
4. How do I know when the salmon is done? The salmon is cooked when it flakes easily with a fork and the internal temperature reaches 145°F (63°C). The center should be opaque.
5. Can I make the sauce ahead of time? Absolutely. Prepare the sauce up to 2 days in advance and store it in the refrigerator. Reheat gently in a saucepan before adding to the cooked salmon.
Common Mistakes to Avoid
- Not drying the salmon: Moisture prevents a good sear. Always pat fillets dry thoroughly.
- Overcrowding the pan: Cook salmon in batches if necessary to avoid steaming.
- Blending a hot sauce without caution: Allow the onion/garlic mixture to cool slightly before blending with other ingredients to prevent pressure buildup.
- Overcooking the salmon: It continues to cook from residual heat. Remove it just before it reaches your desired doneness.
Conclusion
Crispy Salmon with Roasted Red Pepper Sauce is a restaurant-quality meal achievable in your own kitchen. The contrast of the perfectly seared fish with the velvety, flavorful sauce creates a truly impressive dish. By following this detailed guide and avoiding common pitfalls, you can consistently create a stunning, delicious dinner perfect for any night of the week. Enjoy the process and the delightful results.