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This is another of Ralph's specialities. It's a particularly good
recipe for people who are hesitant to cook salmon for fear of overcooking
because the sauce ensures that the fish remains moist.
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 small onion, finely chopped
- 3 large sweet red peppers such
as bell or Italia, cut into long, thin, julienne strips
- Freshly
crushed black pepper to taste
- 3/4 lb. salmon filet (skin on)
- 2 tablespoons Cheshire
Garden Purple Basil and Garlic Vinegar
- 1 tablespoon prepared
horseradish
- 2 tablespoon capers
- 1/2 teaspoon hot pepper (1 small dried
pepper)
- 1 teaspoon oregano, crushed
- 3/4 cup sour half and half (use
sour cream if sour half and half is unavailable)
- 1/2 lb. fettucine,
cooked al dente
Heat the oil and butter in a heavy pan. Sauté the onion and peppers
until the peppers are soft and the onions are translucent. Add garlic
and continue to sauté.
Place salmon filet skin side up in the sauté pan and cook at medium
heat until skin peels easily from fish (about 10 - 12 minutes.)
Remove and discard the skin.
Add vinegar, horseradish, capers, hot pepper, oregano and black
pepper and simmer until liquid is reduced by half (3 to 4 minutes).
Break filet into flakes and add sour half and half and blend well.
Cook 1 - 2 minutes more.
Serve over bed of fettucine.
Serves 4
We've also used Herbes
de Provence Vinegar in this recipe.
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