luisa_calif
Well-known member
uses jarred red peppers and would be good with calamari. Not high fat, I am trying to cater (a little) to my husband on WW
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ISO: ISO... a good roasted red pepper pasta sauce that....
- Thread starter luisa_calif
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Hi Luisa, here's a basic one I use... Rec: Roasted Red Pepper Sauce
1/4 - 1/2 cup olive oil
1 small onion sliced thin
1/2 cup dry white wine
1 7-oz jar roasted red peppers, drained and chopped
Heat olive oil in a skillet. Saute onions and cover. Cook until tneder. Add the wine and reduce by half, then add peppers and saute to heat through.
Season to taste with salt and freshly ground black pepper.
1/4 - 1/2 cup olive oil
1 small onion sliced thin
1/2 cup dry white wine
1 7-oz jar roasted red peppers, drained and chopped
Heat olive oil in a skillet. Saute onions and cover. Cook until tneder. Add the wine and reduce by half, then add peppers and saute to heat through.
Season to taste with salt and freshly ground black pepper.
This one's very good, and used with salmon....
I'll post the entire recipe. (you can replace the fresh peppers with the jarred).
BROILED SALMON WITH SWEET RED PEPPER SAUCE
INGREDIENTS:
2 medium red bell peppers
2 cloves garlic, unpeeled
2 teaspoons red wine vinegar
1 teaspoon olive oil
1 lb salmon fillets or salmon steaks (I used 2 salmon steaks)
DIRECTIONS:
1. Preheat broiler.
2. Broil peppers on both sides until black and blistered.
3. Place in metal bowl and cover with plastic wrap. Let cool about 15 minutes.
4. Meanwhile, lower oven heat to 400 degrees F.
5. Wrap garlic in foil; roast in oven about 10-15 minutes or until soft. Peel and set aside.
6. Peel peppers over a bowl to catch any juice; discard stems and seeds.
7. In a blender or food processor, puree peppers and their juice with the garlic, vinegar, and oil. Set aside.
8. Reset the broiler.* Broil salmon about 4-5 minutes on each side, (for steaks), or to desired doneness.
9. To serve: Drizzle red pepper sauce over salmon.
*Note: Can also cook the salmon over the grill.
Makes 2-3 servings.
Adapted from my files.
I'll post the entire recipe. (you can replace the fresh peppers with the jarred).
BROILED SALMON WITH SWEET RED PEPPER SAUCE
INGREDIENTS:
2 medium red bell peppers
2 cloves garlic, unpeeled
2 teaspoons red wine vinegar
1 teaspoon olive oil
1 lb salmon fillets or salmon steaks (I used 2 salmon steaks)
DIRECTIONS:
1. Preheat broiler.
2. Broil peppers on both sides until black and blistered.
3. Place in metal bowl and cover with plastic wrap. Let cool about 15 minutes.
4. Meanwhile, lower oven heat to 400 degrees F.
5. Wrap garlic in foil; roast in oven about 10-15 minutes or until soft. Peel and set aside.
6. Peel peppers over a bowl to catch any juice; discard stems and seeds.
7. In a blender or food processor, puree peppers and their juice with the garlic, vinegar, and oil. Set aside.
8. Reset the broiler.* Broil salmon about 4-5 minutes on each side, (for steaks), or to desired doneness.
9. To serve: Drizzle red pepper sauce over salmon.
*Note: Can also cook the salmon over the grill.
Makes 2-3 servings.
Adapted from my files.
luisa_calif
Well-known member
Thanks to you both. I think I'll use garlic and onions.
luisa_calif
Well-known member
I wasn't that happy with the result....too much red pepper made it a bit on the bitter side which
didn't sit well with the calamari. Maybe home roasted wouldn't have had that "edge."
I cut the small calmari steaks (Costco) into strips and used fettuccini. That was not enough "shape' contrast (I sort of knew that going in). Back to the drawing board.
didn't sit well with the calamari. Maybe home roasted wouldn't have had that "edge."
I cut the small calmari steaks (Costco) into strips and used fettuccini. That was not enough "shape' contrast (I sort of knew that going in). Back to the drawing board.
The sauce above for salmon has somewhat of a sweet taste, but I've always used fresh peppers
in that particular recipe, so I can't compare. It does sound like the jarred ones may have caused some bitterness. I've used jarred ones in some other recipes, and find they get more bitter the more they're heated, for some reason.
in that particular recipe, so I can't compare. It does sound like the jarred ones may have caused some bitterness. I've used jarred ones in some other recipes, and find they get more bitter the more they're heated, for some reason.
luisa_calif
Well-known member
Next time I will roast them myself. Because I just love red bell pepper sauce. Thanks.