Grilled Salmon Fillets with Roasted Red Pepper Sauce

Friday, May 25, 2012 @ 06:05 AM
Lee Phillips

Serves 4


  • 4 salmon fillets, about 1-inch thick
  • Roasted garlic flavoured oil
  • 2 cloves of garlic, peeled and minced
  • 3 to 4 tbsp. chopped fresh rosemary
  • Salt and freshly ground pepper to taste
  • 1 red bell pepper,
  • 2 tbsp. of sour cream
  • 1 tsp. fresh lemon juice


  1. Brush the garlic oil over the salmon fillets. Season the fillets with the chopped garlic, rosemary and salt to taste. Cover loosely and set aside.
  2. Preheat your barbecue to 260°C/500°F and place the red pepper whole on the grill. Turn it often until it is well charred all over.
  3. Place the charred pepper into a plastic bag, sealing it well and allow the pepper to sweat for about 10 minutes. Remove the stem and peel off the charred skins. You can always do a couple extra peppers as they keep for 2 to 3 days.
  4. Reduce the barbecue temperature to 180°C/350°F or so by turning down the burners.
  5. Finely chop the roasted red pepper in the food processor and process it until smooth. Add the sour cream, lemon juice, and salt and pepper to taste. Pulse on and off a few times until the mixture is just blended.
  6. Make sure that the barbecue is heated to 180°C/350°F and cook the salmon, skin side down until it is opaque all the way through or just slightly translucent in the middle, about 8 to 10 minutes. Arrange on plates and serve with the Red Pepper sauce.

Recipe provided by Napoleon Barbecues & Grills.

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