Cedar-Planked Salmon with Red Pepper & Caper Sauce

Cedar-Planked Salmon with Red Pepper & Caper Sauce
Photo by Scott Phillips

Ingredients

  • 1-½ Tbs. brine-packed capers, rinsed and chopped
  • 1 tsp. granulated sugar
  • 2 tsp. extra-virgin olive oil
  • 1-½ Tbs. sherry vinegar or red-wine vinegar
  • ¼ cup extra-virgin olive oil
  • 1-½ Tbs. finely chopped fresh flat-leaf parsley
  • ½ tsp. Dijon mustard
  • + 7 more ingredients
    • Kosher salt and freshly ground black pepper
    • ½ cup jarred piquillo peppers or roasted red peppers
    • ½ tsp. ground cumin
    • ½ tsp. hot pimentón de la Vera (Spanish smoked paprika) or Hungarian hot paprika
    • Kosher salt and freshly ground black pepper
    • Four 6- to 8-oz. skinless salmon fillets (preferably at least 1 inch thick)
    • 1 medium clove garlic, minced

Put the peppers, vinegar, mustard, and garlic in a blender and begin to puree. With the blender running, add the oil in a thin, steady stream. Transfer to a small bowl, stir in the capers, parsley, 1/2 tsp. salt, and 1/8 tsp. pepper. Season to taste with more salt and pepper if needed.

View full recipe at Fine Cooking

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