2 salmon fillets, 6 ounces each with skin on
1 tablespoon olive oil
Sea salt and ancho chile pepper powder, to taste
1/4 yellow bell pepper, finely chopped
1/4 red bell pepper, finely chopped
For the sauce:
1 large yellow bell pepper, roasted
3 tablespoons rice wine vinegar
3 large cloves garlic, coarsely shopped
Pinch of saffron threads, pan toasted
1 1/2 teaspoons honey
1/2 teaspoon Dijon mustard
Scant 2/3-cup extra virgin olive oil
Coarse salt and freshly ground black pepper to taste
1 tablespoon olive oil
Sea salt and ancho chile pepper powder, to taste
1/4 yellow bell pepper, finely chopped
1/4 red bell pepper, finely chopped
For the sauce:
1 large yellow bell pepper, roasted
3 tablespoons rice wine vinegar
3 large cloves garlic, coarsely shopped
Pinch of saffron threads, pan toasted
1 1/2 teaspoons honey
1/2 teaspoon Dijon mustard
Scant 2/3-cup extra virgin olive oil
Coarse salt and freshly ground black pepper to taste
Preparation
To prepare:
Make the sauce, up to 6 hours ahead. Coarsely chop the roasted pepper.
In a small dry skillet over high heat, toast the saffron threads shaking the pan continuously, until they become aromatic, about 1 minute. Immediately remove from the heat.
In a blender or food processor, combine the roasted pepper, vinegar, garlic, saffron, honey, and mustard. Blend for 30 seconds. Through the feeding tube, slowly add the oil until the sauce emulsifies. Transfer to a bowl; season to taste with salt and pepper. Cover with plastic wrap and
set-aside until serving time.
To pan-grill the salmon:
Place a grill pan over high heat and heat it until smoking. Brush the salmon on both sides with olive oil and sprinkle with salt and ancho chile pepper. Grill; skin side down until golden brown, about 3 minutes. Turn over, lower the heat to medium and continue cooking for 3 to 4 minutes.
Transfer the salmon to a warm dinner plate; drizzle with the sauce on the fish and plate. Garnish with finely chopped red and yellow peppers.
Serve at once.
"Roasting root vegetables deepens their flavor to a rich, mellow, and sweet
taste. A secret that turns this couscous into a special dish that you could
serve it as the main course to the vegetarian if she is the object of your
affection."
