Roasted Yellow Pepper Sauce (see recipe below)
4 salmon fillets, 6 ounces each
8 ounce package spring mixed greens salad with fresh vegetables or fruit for garnish
Preheat grill. Brush salmon with vegetable oil and grill 2 1/2 minutes on each side for medium. Slice the lemon thin and lay out in a shingled fashion under the grilled salmon fillet. Drizzle Roasted Yellow Pepper Sauce on top.
Serve your favorite spring mixed greens salad on the side with red onion and yellow and orange tomato wedges. Garnish with fresh fruit if desired.
Roasted Yellow Pepper Sauce:
2 yellow bell peppers, charred on the grill, then coarsely chopped
1 poblano pepper, charred on the grill, remove seeds and skin using plastic gloves, then coarsely chop
1/3 cup rice wine vinegar
6 roasted garlic cloves (peel away dry layer of skin, cut 1/4 inch off top to expose cloves and drizzle 1 teaspoon olive oil, then roast 45 minutes in covered baking dish at 400 degrees)
Pinch of fresh dill
1 tablespoon honey
1 teaspoon Dijon mustard
3/4 cup olive oil
In a blender, combine peppers, vinegar, garlic, dill, honey, and mustard and blend 30 seconds. With the motor running slowly add the oil until it emulsifies. Season to taste with salt and pepper. Let rest 30 minutes.
Yield: 4 servings
Source: Chef Jim Rhegness, Penta Career Center
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