Salmon Fillets With Sweet Red Pepper Sauce
- Total Time
- 35 minutes
- Rating
- Notes
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Ingredients
Yield:4 servings
- 2medium sweet red peppers
- 2tablespoons butter
- 4skinless boneless salmon steaks, about 4 to 6 ounces each
- salt and freshly ground pepper to taste
- 4tablespoons finely chopped shallots
- ¼cup dry white wine
- ½cup heavy cream
- 2tablespoons finely chopped dill and dill sprigs for garnishing
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
484 calories; 36 grams fat; 15 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 6 grams polyunsaturated fat; 7 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 31 grams protein; 614 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Core and remove the seeds from the red peppers. Cut them into ¼-inch cubes or strips.
- Step 2
Heat the butter in a nonstick skillet large enough to hold the salmon steaks in one layer.
- Step 3
Season both sides of the fillets with salt and pepper to taste. Place the steaks in the pan and cook over high heat until they are lightly browned, about a minute and a half on each side. The time will vary, depending on the thickness of the fish and the doneness desired.
- Step 4
Transfer the steaks to a warm platter. Leave the cooking butter in the skillet. Add the shallots and the red peppers. Cook, stirring, until wilted.
- Step 5
Add the wine, reduce by half, add the cream and cook, stirring over medium high heat until reduced again by half. Check the seasoning.
- Step 6
Add the salmon steaks, the chopped dill and any juices that have accumulated around the steaks, and bring to a simmer. Cook one minute. Do not overcook. Serve immediately with the dill for decoration.
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Cooking Notes
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Cynthia
What a surprisingly simple & delicious dish! The adage, "eat with your eyes first" was lost on this recipe because there are no pictures to whet the appetite. BUT! In taking a leap of faith because I trust NYT (and I had all the ingredients on hand in my fridge/pantry), we enjoyed a company-worthy dinner on a Monday night. The star of the dish is undoubtedly the salmon steaks with their buttery, crispy sear however, the unexpected sweet and savory from the pan sauce was delightful! A++
barbara
So good! I cut the recipe in half. I added about a cup of spinach (to use it up) while the wine was reducing. Also used half and half cause that’s what I had but used 2T butter at the start. Rich but not heavy.
Neil
I clipped this recipe years ago, certainly before I knew who Pierre Franey was, and have been making it ever since. It's easy to make and completely delicious, worthy of serving at a dinner party. Merci, monsieur Franey.
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