ISO: ISO: Randi: Oh oh oh!!..made your SALMON WITH PINOT GRIS, BELL PEPPER & CAPER SAUCE yesterday....

In Search Of:
K

kpinky

Well-known member
I only had Sauvingnon Blanc so I used that instead of Pinot Gris and I'm sure it made no difference. This is going on top of my "favorites" file for sure!! I cut the recipe in half since there were only 3 of us, using your suggestion of a bit less red bell pepper. I used one large one. And a real generous measure of wine. Oh and it was so nice out that I grilled the salmon on the gas grill because I didn't want charcoal flavor to overpower the sauce. Otherwise, I made the sauce as written. Simple and lovely (take the time to dice the bell pepper small as directed). This is just a divine recipe and it should go in the "T&T Favorites" category. Now I'm trying to think of what else I can use that sauce on. Chicken maybe? (We just kept spooning it on the salmon.) Thanks for a real winner!! The original post is #2462 for those that want to try this terrific recipe.

 
it is an awesome sauce, glad you liked it. it would work with any firm, fleshed fish,

sea scallops and, of course, pasta. I have to edit since I didn't give credit. it's from Erath Vinyards.

 
You must log in or register to reply here.
Back
Top