Grilled Salmon with Roasted Peppers is perchance the most delicious way to add salmon to your regular dinner repertoire. This dish almost begs the question, which came first, the salmon or the peppers? The correct answer is eat them both at the same time.
4 (4-oz) Salmon Steaks
1 tbsp reduced-sodium Soy Sauce
1 tbsp Brown Sugar
1 tbsp Olive Oil
2 large Red Bell Peppers
1 tbsp Balsamic Vinegar
½ tsp dried Thyme
¼ tsp fresh Ground Black Pepper
Place salmon in shallow dish. Mix together soy sauce, brown sugar, and olive oil; pour over salmon and cover both sides with marinade. Set aside.
Prepare roasted red peppers following procedure in the Tips & Notes section below.
Once peppers are roasted and peeled, cut into strips and sprinkle balsamic vinegar, thyme and pepper. Set aside.
Heat grill. Remove salmon from the marinade; grill over medium heat approximately 8 minutes on one side. Turn and grill on other side until salmon is cooked and tender, about 4 to 5 minutes longer. Remove from heat.
Top each salmon steak with marinated roasted red peppers.
Tips & Notes
Wasabi, also known as Japanese horseradish, can be purchased in raw form or as a powder or paste. It adds a hot, pungent flavor to fish and works especially well with salmon.
To make a marinade for salmon or other fish, mix 1 teaspoon wasabi powder (or paste) with 2 tablespoons low-sodium soy sauce, ½ teaspoon grated ginger and 1 teaspoon sesame oil. Coat fish with the marinade and grill.
Roasting Red Peppers
The traditional method of roasting a red pepper is to use a long-handled fork to hold the pepper over the open flame of a gas burner until it’s charred.
Of course, there are a variety of other methods as well. You can place the pepper on a rack set over an electric burner and turn it occasionally, until the skin is blackened. This should take about 4 to 6 minutes.
You can also put the pepper over direct heat on a preheated grill. Use tongs to turn the pepper occasionally. Another method is to broil the pepper on a broiler rack about 2 inches from the heat, turning the pepper every five minutes.
Total broiling time will be about 15 to 20 minutes, or until the skins are blistered and charred. The key to peeling the peppers is letting them sit in their steam in a closed container until they are cool. Once the peppers are cool, the skin will rub or peel off easily.
Nutritional Information Per Serving
Saturated Fat: 3g
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