Salmon in grilled paprika sauce

Ingredients:
-Salmon fillet
-Orange bell pepper, red+yellow will do
-Fresh cream/ evoo
-Cucumber






It's a very simple dish with a delicious and omnibus sauce, first, you have to burn the skin of the bell peppers, you can do it in the oven, on the barbeque grill or just on the fire. Once you get the whole bell pepper skin burned, leave them in a big bowl and cover it, the steam will moisturize the burned skin and when it cools, you will have an easier life to peel it, seeded it without burning your fingers.

Before going to the next step to make the sauce, you can cute those sweet smoked bell peppers in strip or any shape you desire, marinade with evoo and crushed garlic(optional), it's unique taste can be used in any dish, salad, sandwich or to garnish your dish.

To make the sauce, you can use fresh cream or just the evoo to have lighter refreshing sauce, in your blender, mix them until you get a smooth texture, season with guerande salt. I often make extra grilled paprika sauce and make the pasta with it, some italian friends will disagree with me, but the mix with this sauce and pasata is just a bless.

Cut the cucumber in half perpendicularly, seeded, cut in any shape you like to garnish the dish.

Dry the salmon fillet with towel paper, saute on both side and slightly season it with guerande salt and white pepper. I personally prefer to serve the sauce under the fillet instead of pouring it on top so you can enjoy also the crispy side of your dish.


Note:

1. Always seeded the cucumber, it doesn't have much taste and will lighten your sauce, dish or salad.

2.If you want to preserve the grilled pepper, pour the evoo until it covers the peppers, it works with any kind of preserved food because the food doesn't have direct contact with the air.