Description
Pan-seared salmon with a golden crust served over a creamy roasted red pepper sauce, garnished with herbs and edible flowers. A refined and flavorful dish suitable for a gourmet dinner at home.
Ingredients
Units
Scale
- 3 salmon fillets (skin-off, about 6 oz each)
- 1 tablespoon olive oil
- Salt and freshly ground black pepper, to taste
- 1 tablespoon fresh parsley, chopped
- Edible flowers (optional, for garnish)
- For the Creamy Red Pepper Sauce:
- 1 tablespoon butter
- 1 clove garlic, minced
- 1/2 cup roasted red peppers, chopped
- 1/4 cup vegetable or chicken broth
- 1/2 cup heavy cream
- Salt and pepper, to taste
Instructions
- Pat salmon fillets dry and season both sides with salt and pepper.
- Heat olive oil in a nonstick skillet over medium-high heat.
- Add salmon and sear for 4–5 minutes on each side, until golden brown and cooked through. Remove and set aside.
- In a small saucepan, melt butter and sauté garlic for 1 minute.
- Add roasted red peppers and broth; simmer for 3–4 minutes.
- Blend mixture using an immersion blender or regular blender until smooth. Return to pan.
- Stir in cream and simmer for 2–3 more minutes until thickened. Season with salt and pepper.
- Pour sauce onto serving plates, place seared salmon over the sauce, and garnish with fresh parsley and edible flowers.
- Serve immediately.
Notes
- Ensure salmon is patted dry to achieve a crisp sear.
- Use jarred roasted red peppers for convenience.
- Heavy cream can be substituted with coconut cream for a dairy-free version.
Nutrition
- Serving Size: 1 salmon fillet with sauce
- Calories: 410
- Sugar: 3g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 95mg
