King Salmon with Sweet Pepper Sauce and Scampi Tails
Description
720g salmon fillets (skinless) (cut into 6 x 120g pieces) Sweet Pepper Sauce |
Yellow and Red Pepper Salsa 12 small cooked Herbed Scampi Tails |
· Preheat oven to 200°C.
· Lightly grease a baking tray with oil and place salmon pieces onto tray.
· Place into preheated oven and cook for 6-8 minutes or till salmon is just cooked. Remove.
· To serve: Place salmon onto serving plate. Drizzle each piece of salmon with 2 tablespoons Sweet Pepper Sauce. Sprinkle with 1 heaped teaspoon Yellow and Red Pepper Salsa and garnish with 2 scampi tails.
Sweet Red Pepper Sauce
(makes 400ml)
INGREDIENTS
60g (6 tbsp) butter 1050g (6) red peppers (finely sliced) 70g (6-8) shallots (finely chopped) |
flaky sea salt white pepper 40ml (8 tsp) lemon juice |
· Place butter into a medium-sized frypan over a low heat till melted.
· Add peppers and shallots and stir well to coat in butter.
· Turn heat to very low or place pan on a simmermat over a low heat. Fold a piece of paper in half and sit it in frypan directly on top of peppers. Leave peppers to sweat over heat for 20-30 minutes or till very soft. You do not want any colouring of the peppers or shallots to occur.
· Remove peppers from heat, transfer to a blender and blend till smooth. Pass through a fine sieve.
· Add salt, white pepper and lemon juice to taste.
· Serve warm or hot with salmon.
Yellow and Red Pepper Salsa
(makes 160g)
INGREDIENTS
65g (1/2) red pepper (finely diced) 55g (1/2) yellow pepper (finely diced) 33g (3 tbsp) finely chopped red onion 15ml (1 tbsp) extra virgin olive oil |
flaky sea salt freshly ground black pepper 6 large basil leaves (thinly sliced) |
· Into a small bowl place red and yellow peppers, red onion, oil, salt and pepper.
· Just prior to service add basil and combine well.
· Serve immediately.
Herbed Scampi Tails
(serves 6)
INGREDIENTS
150g-200g (12 small) scampi tails (deveined, peeled of under-belly skin with very end of tail intact) 2 tsp finely chopped Italian parsley leaves |
1/4 tsp flaky sea salt freshly ground black pepper 15ml (1 tbsp) olive oil |
· Preheat oven to 200°C.
· Into a medium-sized bowl place scampi tails, parsley, salt, pepper and olive oil. Toss scampi to coat evenly.
· Spread scampi tails onto a low-sided baking tray with approximately 1cm space between. Place into preheated oven and cook for 2-3 minutes or till flesh is white.