- 2
Ingredients
- For the Red Pepper Coulis:
- 1 red bell pepper, seeded, diced
- 1 medium shallot, sliced
- 1/4 cup dry white wine or sweet vermouth
- 2 tablespoons extra virgin olive oil
- 1 tablespoon minced fresh tarragon
- 1 teaspoon kosher salt
- 1/8 teaspoon ground black pepper
- 3 tablespoons water
- 1/4 teaspoon white wine vinegar
- For the Salmon:
- 2 6-ounce salmon fillets or steaks
- 1 teaspoon olive oil
- 2 sprigs fresh tarragon
Preparation
Step 1
FOR THE COULIS:
Reserve 1 tablespoon of the diced red pepper to garnish the finished dish. Combine all the remaining ingredients except the reserved red pepper and vinegar in a small saucepan. Cover and simmer until red pepper is tender, adding water if mixture is dry, about 25 minutes. Puree red pepper mixture in blender or food processor until smooth sauce forms. Return sauce to saucepan. Mix in vinegar. Keep warm.
FOR THE SALMON:
Preheat oven to 250 degrees F. Position 1 rack in lower third of oven and second rack in upper third of oven. Place medium baking pan on lower rack in oven. Carefully pour 4 cups boiling water into pan in oven.
Place salmon fillets on baking sheet. Brush salmon with oil. Bake on top rack in oven 10 minutes. Using spatula, turn salmon over. Continue to bake until salmon is just opaque in center, about 8 minutes (depending on thickness of salmon).
Season salmon with salt and pepper. Transfer each salmon fillet to a warm plate. Spoon warm red pepper coulis around salmon. Garnish with reserved diced red pepper and tarragon.