Creamy Roasted Red Pepper Salmon Recipe:- Crispy Salmon with Roasted Red Pepper Sauce is a major dish that is both luxurious and delicious, and it is sure to get the approval of the entire family! This salmon recipe is guaranteed to be a hit the next time you have a yearning for a home-cooked supper that is both impressive and easy to prepare.
Creamy Roasted Red Pepper Salmon Recipe
Trying to find the most spectacular method to present salmon to your guests? I’ve got you covered, because this salmon with roasted red peppers and creamy sauce is nothing short of a miracle!
Those who have been following The Roasted Root for a long time are already aware that salmon is my favourite animal protein of all time.
In addition to the fact that it is a fantastic source of omega-3 fatty acids, I adore the mouthwatering fatty richness that it possesses. Moreover, it is quite adaptable!
In this straightforward yet mouthwatering recipe, the versatility of salmon is put on full display.
We are going to make salmon that has been pan-seared to perfection, and we are going to serve it with a sauce that is both rich and creamy, and it is loaded with exquisite flavours.
If you have already prepared my Creamy Sun-Dried Tomato Salmon, I challenge you to give this roasted red pepper version a shot to see how it compares.
The idea behind this salmon with red pepper sauce is very similar to the one I used for my sun-dried tomato version. The salmon, which is already delicious and causes the mouth to wet, is drowned in a sauce that is luxurious to the taste buds.
Although it appears to be a complicated dish, it is actually a straightforward two-step process in which we will prepare a sauce in a short amount of time and then cook the salmon according to your individual preferences.
Ensure that you serve it with something delectable, such as rice, crusty bread, or spaghetti, so that it can absorb up all of that wonderful sauce.
If you are a fan of main dishes that are sure to steal the stage, like this one, I also highly recommend my Mediterranean Salmon in Parchment Paper, which has been a reader favourite for many years.
Despite the fact that a salmon fillet that has been cooked to perfection does not require a great deal of alterations in order to be fully delectable, I enjoy adding strong, bold flavours in order to truly take the experience to the next level.
One of the most wonderful aspects of this incredible dish is that the components can be found at any supermarket, and it is also quite simple to modify by utilising a variety of different components. For more on it, stay tuned!
Additionally, I adore the fact that this simple dish can be prepared at the last minute, even for special events. It is made in a short amount of time and does not require a great deal of prior knowledge in the kitchen.
Ingredients
- 2 lbs salmon, cut into individual portions
- 2 Tbsp avocado oil
- 1/2 tsp sea salt, to taste
- 1 tsp garlic powder
- ½ tsp paprika
Roasted Red Pepper Sauce:
- 1 Tbsp avocado oil
- 1 cup yellow onion, chopped
- 5 large cloves garlic, minced
- 1 (16-oz) jar roasted red peppers, drained
- 1 (15-oz) can full-fat coconut milk
- 1 tsp sea salt, to taste
- 1 cup cherry tomatoes, optional
- 5 ounces baby spinach, optional
Instructions
Make the Roasted Red Pepper Sauce:
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Begin by preparing the creamy roasted red pepper sauce. Heat one tablespoon of avocado oil or olive oil in a large skillet on the stove top over medium-high heat. Add the chopped onion and sauté, stirring occasionally, until the onion has softened, about 5 minutes. Add in the fresh garlic and sauté for another 2-3 minutes, or until the garlic is very fragrant. Transfer the onion garlic mixture to a high powered blender (or food processor) and set the skillet aside to use for cooking the salmon.
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Transfer the drained roasted red peppers, coconut milk, and sea salt to the blender and blend until the sauce is completely creamy. Set aside until ready to use.
Cook the Salmon:
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Heat two tablespoons of avocado oil (or high-temperature cooking oil of choice) in a large skillet (I use the same skillet I used to sauté the onion and garlic) over medium-high heat.
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Allow the skillet to heat up for a few minutes until it is sizzling hot. Aim for 400 to 500 degrees Fahrenheit. If you have a laser thermometer https://amzn.to/3CMOwI6 , use it to test the temperature of the skillet before placing the salmon fillets on it.
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Carefully place the salmon filets skin side up (flesh-side down) on the hot skillet. Be careful to gently place the filets on the skillet rather than plunking them down, or hot oil will surely splash back at you. If you have a mesh cover to avoid grease splatter, feel free to use it here.
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Cook salmon for 6 minutes on the flesh side. Use a sturdy spatula (I use a metal spatula) to carefully flip the salmon and cook for 4 minutes on the salmon skin side, or cook to your desired level of doneness.
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Pro tip for flipping salmon: You can use the spatula to gently roll the salmon to the other side rather than picking it up all the way and plopping it down. This, again, avoids grease splatter.
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Salmon is considered fully cooked once it reaches an internal temperature of 145 degrees F. Many people, however, prefer the texture of salmon when it reaches 125 degrees F. Choose your level of doneness accordingly, but note that salmon will have a softer, juicier texture when cooked slightly below 145.
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To check the internal temperature of the fish, insert a meat thermometer into the thickest part of the filet.
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Transfer the pan-seared salmon to a plate and allow it to rest for 10 minutes while you finish making the sauce.
Put it All Together:
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Pour the roasted red pepper sauce into a skillet or saucepan (be careful if you’re using the same skillet you used to cook the salmon, as the skillet may need to cool down a bit before adding the sauce). Heat over medium heat and bring the sauce to a gentle bubble. Add in the cherry tomatoes and spinach (if adding) and continue cooking and stirring just until the spinach has wilted, about 2 to 3 minutes.
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Transfer the salmon to bowls or plates with a lip and pour your desired amount of roasted red pepper sauce over the salmon. Serve salmon with steamed rice, mashed potatoes, risotto, couscous, pasta noodles, or anything that can soak up the delicious sauce. I go with brown rice and roasted vegetables.
