Broiled Salmon With Sweet Red Pepper Sauce
|Sweet red peppers||2 Medium|
|Garlic||2 Clove (10 gm), unpeeled|
|Red wine vinegar||2 Teaspoon|
|Olive oil/Vegetable oil||1 Teaspoon|
Preheat the broiler.
On a broiler pan set 6 inches from the heat, broil the red peppers, turning occasionally, until charred all over 5 to 8 minutes.
Transfer the peppers to a brown paper bag; seal the bag, set it in a bowl, and cool for 10 minutes.
The peppers will steam so that their skins peel off easily.
Meanwhile, lower the oven temperature to 400°F.
Wrap the garlic cloves in aluminum foil and roast until soft about 5 minutes; peel and set aside.
Raise the heat again to broil.
When the peppers are cool enough to handle, peel them over a bowl to catch any juice; discard the stems and seeds.
In an electric blender or food processor, puree the peppers and their juice with the garlic, vinegar, and olive oil.
On a broiler pan rack set 8 inches from the heat, broil the salmon for 2 to 3 minutes; turn and broil another 2 to 3 minutes or until opaque when tested with a fork in the center.
Transfer the salmon to a warm platter and spoon 2 generous tablespoons of the sauce down the center of each fillet, smoothing into a broad ribbon.
Serving size: Complete recipe
Calories 991 Calories from Fat 395
% Daily Value*
Total Fat 44 g67.5%
Saturated Fat 6.7 g33.3%
Trans Fat 0 g
Cholesterol 330 mg110%
Sodium 276.7 mg11.5%
Total Carbohydrates 19 g6.4%
Dietary Fiber 5.5 g22.1%
Sugars 10.7 g
Protein 122 g244.4%
Vitamin A 163.1% Vitamin C 543.3%
Calcium 10.8% Iron 34.1%
*Based on a 2000 Calorie diet