Salmon Steak with Red Pepper Sauce

Salmon steaks fried and served with red peppers - This mouth watering dish is then drenched in a vermouth and saffron sauce

Recipe Information:

Serves:	Salmon Portion	Course	Cooking Method	Preparation Time:
4	Fresh Salmon, Steaks	Main	Bake, Fry	30 mins to 1 hour

Ingredients:

1 red peppers
284ml tub fresh fish stock
50ml dry vermouth
pinch saffron strands
salt and freshly ground black pepper
15g unsalted butter
300g pack 2 frozen salmon steaks, defrosted
80g pack gourmet lettuce selection

Method:

Preheat the oven to 190°C, 375°F, Gas Mark 5.

Place the peppers on a tray and roast for 20-25 minutes or until the peppers start to blacken. Remove, allow to cool slightly then place in a plastic bag and allow to sweat.

Peel off the outer skin, deseed and finely chop the flesh.

Put the stock, vermouth and saffron strands in a saucepan and over a moderate heat reduce to ½ in volume.

Fry the salmon on a medium heat for approximately 10-15 minutes (depending on size of steak) after lightly seasoning and basting with lemon juice.

Return the stock mixture to the heat, add the chopped pepper and warm over a moderate heat. Check the flavour to ensure the sauce is not too salty nor too tart.

Whisk in the butter and remove from the heat.

Place the salad on serving plates, top with the salmon steak then drizzle over the sauce and serve immediately.