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Sharp Health News

Roasted salmon with red pepper coulis (recipe)

Feb. 8, 2019

Roasted salmon with red pepper coulis (recipe)

Looking for a romantic, yet nutritious dinner for a special occasion? Try this heart-healthy Mediterranean recipe from Dr. Sabrina Falquier, a board-certified internal medicine doctor with Sharp Rees-Stealy Medical Group.

“I love this recipe,” Dr. Falquier says. “It highlights delicious vegetables and salmon, which is such an impressive fish, yet easy to cook. Try to get the salmon as fresh as possible, with wild salmon as your top pick.”

Roasted Salmon and Vegetables With Roasted Red Pepper Coulis
The vegetables and sauce (coulis) can be prepared up to 5 days ahead. Keep well-covered in refrigerator and reheat in the oven when you cook the salmon.
Yields 2 servings

2 (4-ounce) salmon fillets, skin-on
2 large russet potatoes, unpeeled and sliced into 1/4-inch rounds
1 red onion, sliced into 1/4-inch rounds
2 red peppers, deseeded and roughly chopped
2 tomatoes of your choice, sliced in half
Olive oil
Salt and pepper, to taste

Heat oven to 425° F, using convection roast or bake setting.

Roast vegetables:
Place the peppers and tomatoes, flat side down, on a medium roasting pan. Drizzle with olive oil to thinly coat. Sprinkle with salt. Evenly spread out the vegetables in a single layer. Do the same with the sliced potatoes and onions in a separate roasting pan. Roast all vegetables at the same time (or in batches if you only have one roasting pan).

After 15 minutes, check on peppers and tomatoes. The goal is for peppers to be slightly blistered and blackened in certain parts, without being charred, and the tomatoes to be bubbling. Potatoes should have a crispy exterior with a soft inside, and the onions should be nice and soft. Add 5 to 10 more minutes if needed. Once ready, remove from oven and set aside.

Prepare red pepper coulis:
When tomatoes are cool enough to handle, remove and discard the seeds and juice. In a blender on high, blend the remaining tomato halves and roasted red peppers until well-combined. This is the base for your dish; add salt and pepper to taste. Set aside.

Cook salmon:
Pat salmon dry and sprinkle the flesh side with salt and pepper. Over medium-high, heat a cast-iron or heavy skillet. If using a well-cured cast-iron skillet, place fish skin side down on dry skillet. If using another type of skillet, add a drizzle of olive oil; on medium-high, heat oil until it shimmers, and then place fish skin side down.

When salmon becomes lighter pink (opaque) 1/3 of the way through the fillet, transfer the entire skillet to the oven for 5 minutes, or until salmon is opaque all the way to the top. Use a fork to test if the salmon flakes easily. The interior should be warm and still a little pink. Remove from oven.

To plate:
Spoon a 5-to-6-inch round island of the red pepper coulis at the center of each plate, then layer your scrumptious vegetables in the following order: potatoes, with the rounds slightly overlapping (it will take 3 to 4 potato rounds across to complement the size of your salmon); onions; and salmon on top.

“This dish looks incredibly impressive, yet is quite simple to prepare and truly makes an impression on the lucky recipient of your delectable meal,” says Dr. Falquier.

Light some candles to set the mood and toast to love and good health with sparkling water or your beverage of choice.

Find more recipes and nutrition advice from Dr. Falquier on Instagram.

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