Preparation Time: 30 minutes
Serving Size: 4
1 1/2 pounds salmon fillets, cut into 4 portions
2 teaspoons olive oil
1 teaspoon sea salt
1 teaspoon fresh cracked black pepper
1 tablespoon olive oil
1 large red bell pepper, seeded and chopped
1/4 cup onion, chopped
1 garlic clove, chopped
1/2 cup chicken broth or stock
1 teaspoon sugar
salt and freshly ground black pepper
lemon slices for garnish
1. In a large sauce pan place olive oil, peppers, onions, and garlic on medium heat. Season lightly with salt and pepper. Cover pot and cook until vegetables are thoroughly softened and onions are translucent (about 10 minutes). Shake pan occasionally. Remove lid and add chicken broth. Cover pot again and cook for 5 more minutes. When done, pour the mixture into a large food processor or blender. (Be very careful when you purée a hot liquid. Use a towel to hold down lid or cover hole and don’t fill the vessel more than 1/3 full. You can always do it in batches.) Purée mixture and return it back to pan. Add sugar and stir. Adjust seasoning with salt and pepper. It’s optional to finish sauce with 1 tablespoon of butter. Place on very low simmer while fish is cooking to keep warm.
2. Brush salmon fillets with olive oil and season evenly with the sea salt and fresh cracked pepper. You can crack the pepper by taking whole peppercorns and rubbing them aggressively on a cutting board with the bottoms of a thick pan or pot.
3. Preheat a non-stick pan over medium high heat. Place salmon show side down first in hot pan and let sear until you have a very nice brown all over the surface. Flip the fish over and sear the second side. If the fish is 3/4 of an inch or less, then finish it in the pan by reducing heat to medium and cooking for 5 more minutes. If the fish is 1 inch or more, place in a 350 degree oven for 8-10 minutes (fish takes approximately 10 minutes per inch of thickness).
4. Plate the sauce on a warmed plate and place fish in middle. Garnish with a lemon slice.