Creamy Roasted Red Pepper Salmon Recipe-Learn Like a Pro

Creamy Roasted Red Pepper Salmon Recipe-Learn Like a Pro:-Crispy Salmon with Roasted Red Pepper Sauce is a main dish that is both luxurious and decadent, 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 craving for a home-cooked meal that is both impressive and easy to prepare.

Creamy Roasted Red Pepper Salmon Recipe-Learn Like a Pro

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A meal that is both decadent and rich is one that consists of crispy salmon topped with a creamy roasted red pepper sauce, tomatoes, and spinach. In order to create a delicious and well-balanced meal, you can serve it with vegetables, crusty bread, pasta noodles, or cauliflower rice.

Equipment

• Large 12-inch Skillet

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

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Instructions

 

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Make the Roasted Red Pepper Sauce:

• To get started, make the sauce with the roasted red peppers that is creamy. The avocado oil or olive oil should be heated in a large skillet on the stovetop over medium-high heat.
• One tablespoon of either oil should be used. After adding the chopped onion, continue to sauté it for approximately five minutes, stirring it occasionally, until it has become more tender.

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• The fresh garlic should be added and sautéed for an additional two to three minutes, or until the garlic has developed a strong aroma.
• The onion garlic mixture should be transferred to a high-powered blender (or food processor), and the skillet should be set aside on the side for the purpose of cooking the salmon.

 

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• Once the roasted red peppers have been drained, place them in the blender along with the coconut milk and the sea salt. Blend the mixture until it is completely smooth and creamy. Hold back until you are ready to use it.

Cook the Salmon:

• Put two tablespoons of avocado oil (or any other high-temperature cooking oil) in a large skillet. I use the same skillet I used to cook the garlic and onion.
• Turn on the stove and wait a few minutes until the pan is very hot. The goal is between 400 and 500 degrees Fahrenheit.

• Look at the temperature of the pan with a laser thermometer before you put the salmon fillets on it.
• Put the salmon fillets on the hot pan with the skin side up and the flesh side down.

• When you put the fillets on the skillet, be careful not to hit them hard, or hot oil will splash back at you.
• You can use a mesh cover to keep the grease from flying around if you have one.

• On the flesh side, cook the salmon for 6 minutes.
• Carefully flip the salmon over using a strong spatula (I use a metal one). Cook for 4 minutes on the skin side, or until it’s done the way you like it.

• When you want to flip salmon, don’t pick it up all the way and plop it down.
• Instead, use the spatula to gently roll the salmon to the other side. In this way, grease doesn’t get everywhere.

• When the fish reaches an internal temperature of 145 degrees F, it is fully cooked.
• But a lot of people like the way salmon feels when it’s 125 degrees F.

• Pick the level of doneness you like, but keep in mind that salmon will be softer and more juicy when cooked a little less than 145 degrees.
• Put a meat thermometer into the thickest part of the fillet to find out how hot the fish is inside.
• After cooking the salmon in a pan, put it on a plate and let it rest for 10 minutes while you finish the sauce.

Put it All Together:

• Place the roasted red pepper sauce in a skillet or saucepan. Be careful not to use the same skillet that you used to cook the salmon; it might need some time to cool down before adding the sauce.
• Set the sauce on medium heat and bubble slowly. If you want to add spinach or cherry tomatoes, do so now. Keep cooking and stirring for another two to three minutes, or until the spinach has wilted.

• Put the salmon in bowls or plates with rims, and then pour as much roasted red pepper sauce as you like on top of it.
• If you want to soak up the sauce, serve the salmon with steamed rice, mashed potatoes, risotto, couscous, pasta noodles, or anything else. You can have brown rice and roasted vegetables with me.

Notes

• The leftover salmon can be kept in the refrigerator for up to three days if it is stored in an airtight container.

Nutrition

• Serving: 1Serving (of 4)
• Calories: 654kcal
• Carbohydrates: 14g
• Protein: 50g
• Fat: 43g
• Saturated Fat: 21g
• Polyunsaturated Fat: 1g
• Monounsaturated Fat: 5g
• Cholesterol: 114mg
• Sodium: 1246mg
• Fiber: 3g
• Sugar: 5g

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