Ingredients
4
Servings
- 4 Organic salmon fillets (approx. 150 g)
- 1 Tbsp Organic Olive Oil
- Salt
- Pepper
- For the bell pepper sauce
- 2 Organic Bell Peppers (Red)
- 1 Organic Shallot
- 2 Organic Garlic Cloves
- 200 ml Organic Vegetable Broth
- 200 ml Organic cream or organic cooking cream
- 1 Tbsp Organic Tomato Paste
- Juice from half an organic lemon
- 1 Tsp Organic Paprika Powder (Sweet)
- A pinch of organic chili flakes
- Salt
- Pepper
- To Serve
- Organic Lemon Slices
- Fresh organic oregano or organic thyme
- Black Pepper
Instructions
-
Step 1
Cut the bell peppers in half and remove the seeds. Roast them at 220 °C for about 20 minutes, until the skin turns dark. Cover them briefly, then remove the skin.
-
Step 2
Finely dice the shallot and garlic. Sauté in a little olive oil until translucent. Add the tomato paste and sauté briefly. Add the roasted bell peppers and broth. Simmer for 5 minutes. Purée until smooth. Stir in the cream, lemon juice, paprika, and chili. Season to taste with salt and pepper.
-
Step 3
Pat the salmon dry. Season with salt and pepper. Fry in a hot skillet with olive oil for 3–4 minutes per side.
-
Step 4
Pour the bell pepper sauce into a large skillet. Place the salmon fillets in the skillet. Let them sit in the sauce for a few minutes. Serve with lemon slices, oregano, and freshly ground pepper.
