Creamy Pepper Salmon (Print Version)
# Ingredients:
→ Salmon
01 -
2 lbs salmon, sliced into serving pieces
02 -
2 Tbsp avocado oil
03 -
1/2 tsp sea salt
04 -
1 tsp garlic powder
05 -
1/2 tsp paprika
→ Roasted Red Pepper Sauce
06 -
1 Tbsp avocado oil
07 -
1 cup yellow onion, diced
08 -
5 large cloves garlic, finely chopped
09 -
1 jar (450g) roasted red peppers, strained
10 -
1 can (425g) full-fat coconut milk
11 -
1 tsp sea salt
12 -
1 cup cherry tomatoes (optional)
13 -
150g baby spinach (optional)
# Instructions:
01 -
Warm up one tablespoon of avocado oil in a big skillet over medium-high heat. Toss in the diced onion and cook until soft, around 5 minutes. Throw in the chopped garlic and cook for 2-3 minutes more until it smells amazing. Scoop the onion-garlic mix into a powerful blender or food processor, but keep the skillet handy for the salmon.
02 -
Dump the strained roasted red peppers, coconut milk, and sea salt into the blender with your onion-garlic mix. Whizz everything until it's smooth as silk. Put it aside for now.
03 -
Get two tablespoons of avocado oil super hot in a large skillet over medium-high heat until it's sizzling (400-500°F). Gently place the salmon pieces flesh-side down on the hot pan. Let them cook for 6 minutes on this side.
04 -
With a strong spatula, flip the salmon carefully and cook another 4 minutes on the skin side, or until it's done how you like it. For juicy salmon, shoot for 125°F inside; for fully done, go for 145°F. Move the salmon to a plate and let it sit for 10 minutes.
05 -
Pour your roasted red pepper sauce into a skillet or pot over medium heat. Let it bubble gently. If you want, add your cherry tomatoes and spinach, cooking until the spinach gets soft and wilty, about 2-3 minutes.
06 -
Put the salmon on dishes with edges and spoon plenty of that tasty roasted red pepper sauce over top. It goes great with rice, mashed potatoes, risotto, couscous, pasta, or any carb that'll soak up all that yummy sauce.
# Notes:
01 -
When flipping your salmon, try to roll it gently instead of lifting it straight up to avoid hot oil splashes.
02 -
A kitchen thermometer can help you check if your pan is hot enough (400-500°F) before you drop in the salmon.
03 -
Using a splatter screen can keep your kitchen clean from oil droplets while cooking the fish.