Chilled Poached Salmon with Red Pepper Puree

A good use of leftover salmon, like there is such a thing. Sometimes I do this if there’s some that’s been in the freezer for a time.


Pour 1qt fish broth or stock, or half white wine and half water into a wide saucepan and bring to a simmer. Drop your salmon into the liquid and cook 6-8 minutes, then chill. Drizzle with red pepper puree.

2 red or yellow bell peppers, fresh or roasted, chopped

2T butter or olive oil

1/2 c h2o

1T balsamic vinegar


Saute peppers (if using fresh) in butter 2 mins, then add h20, cover, cook til soft, 8-10 minutes. Puree, add vinegar and s/p. If using roasted, simply puree with olive oil, then add vinegar and salt and pepper.

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