Salmon in Roasted Pepper Sauce
The flavor of this roasted red pepper sauce over the salmon was absolutely amazing, and surprisingly very simple! The photo caught my eye as I was perusing recipes, it just looked scrumptious - - sometimes I wish I had a professional photographer 😃!
This recipe idea came from Cooktoria, and I have adapted it to be Whole30 compliant by replacing the heavy cream with coconut milk, and using ghee instead of butter. Just amazing flavors!
2-3 salmon fillets, skin on
Salt and pepper
2 Tbsp olive oil
1 Tbsp ghee
3 cloves garlic, minced
4 oz, or 1 cup, roasted red peppers, diced
4 cups fresh baby spinach
1/2 cup thick coconut milk
1/4 cup grated parmesan cheese (optional)
1/4 tsp red pepper flakes
1/4 cup chopped parsley
Rinse the salmon fillets and season with salt and pepper. Heat the oil to medium heat in a heavy pan (for more even heating). Cook the salmon fillets flesh side down first, for approximately 5 minutes on each side, depending on the thickness. When the salmon is done to your liking, remove from the pan and set aside.
Add the ghee to the same pan and melt, then stir in the garlic and cook for 2 minutes to release flavors. Add the roasted red peppers and cook for 2 more minutes. Add the spinach and cook until it is wilted.
Turn the heat to low and add coconut milk, grated parmesan, red pepper flakes, salt and pepper. Bring to a simmer while you are stirring.
Remove the skin from the fillets (just my personal preference), then place the salmon on individual plates or on a serving platter. Spoon the sauce over the fillets. Sprinkle fresh chopped parsley on top.
Another alternative for a summertime cooking method would be to BBQ the salmon while making the sauce on the stovetop, I will be trying that soon!