Salmon with Roasted Red Pepper & Yogurt Sauce
Beautifully cooked salmon with crispy skin served with a lovely sauce made with roasted red peppers and yogurt - and a hint of spicy chilli for the brave.
Servings 4 people
Calories 339kcal
Ingredients
- 70 g roasted / char-grilled red peppers (store-bought) drained weight
- 50 g full-fat Greek yogurt
- 30 g sour cream
- 1 tsp powdered erythritol confectioners
- salt and white pepper
- 1 small Thai red chilli seeds removed and finely chopped (optional)
- 1 TB unflavoured coconut oil
- 4 salmon fillets
- sea salt flakes
- freshly ground black pepper
- chopped parsley to garnish
- sliced red chilli additional to garnish (optional)
Instructions
- Remove the roasted / char-grilled red peppers (capsicum for my US readers) from the jar and drain well on a plate lined with kitchen paper. Pat dry. (These 'antipasti' condiments are delicious and convenient, but they are usually stored in some kind of vegetable oil - and you don't want to ingest that kind of fat.)
- Place into a mini food processor / food chopper along with the yogurt, sour cream and sweetener. Blitz well to combine to a smooth sauce, stopping to scrape down the sides of the container. Season the mixture with salt and ground white pepper. Stir through the finely chopped red chilli and set aside. We do not heat the sauce because we don't want to kill the lovely live bacteria in the yogurt. However, if this is not important to you, you could warm the sauce gently in a pan on low heat - just be wary that a heated yogurt may split undesirably. In my opinion, this sauce is best enjoyed as is.
- Remove the salmon pieces from their packaging and pat dry with kitchen paper. Season all sides with a little salt.
- Over high heat, melt the coconut oil in a large non-stick pan or wok. Once melted and very hot, fry the salmon skin side-down until the skins are crispy. Flip them over and reduce the heat to moderate, allowing the salmon to gently cook through for another 3-4 minutes. You could cook them longer if you prefer well-done salmon, but I like my salmon medium: dark-pink and still 'jelly-like' on the inside. If your salmon is fresh, you will love it this way too!
- Serve the cooked salmon fillets with the sauce in whichever way you prefer. Season with salt flakes and freshly ground black pepper. Scatter over chopped parsley and more sliced red chilli if desired. Enjoy!
Notes
My name is Monya Kilian Palmer. If you loved this recipe, please follow and tag me @mkilianpalmer on Instagram so we can all see your lovely creations!
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Nutrition
Calories: 339kcal | Carbohydrates: 1.7g | Protein: 34g | Fat: 22g