Salmon with Red Pepper Sauce

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Now that fresh salmon is in, we have some sauce inspirations for you! This red sauce is perfect on top the lovely pink of salmon and the flavor is exceptional.


½ cup roasted red bell peppers
1 ½ tablespoons sherry vinegar
½ teaspoon Dijon mustard
1 medium clove garlic, minced
¼ cup extra virgin olive oil
1 ½ tablespoons capers
2 tablespoons parsley, chopped
½ teaspoon sea salt



1 teaspoon cane sugar
½ teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon sea salt
4 six ounce salmon fillets skin on one side
1 tablespoon extra virgin olive oil


  • Puree the peppers, vinegar, mustard and garlic in a blender.  While the blender is running, slowly and steadily add the olive oil. 
  • Transfer all to a small bowl and add the capers, parsley and salt.  Set aside.
  • Combine the sugar, cumin, paprika and salt.  Rub on the flesh side of the fillets and let sit for at least 30 minutes.
  • Brush the salmon lightly with the oil.  Place on the grill skin side up.  After about 5 minutes, flip the salmon over and cook just until done, another 3 to 5 minutes.
  • Spoon  several dollops of the sauce on a plate and place the fillet on top.  Serve with a salad of mixed greens.
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