Salmon with Red Pepper Coulis Recipe

Serve this Salmon with Red Pepper Coulis recipe for an impressive dinner party entree. Get the recipe here and freeze the extra sauce for future entertaining.

Salmon with red pepper coulis topped with mashed potatoes and fried sage leaf

This salmon and red pepper coulis recipe is from my gourmet meal ideas post, and is hands down our most impressive dish to make for entertaining. We found the recipe many years ago from Marx Bros. Cafe and we adapted it to suit our lifestyle and needs.

We love to serve salmon because it’s so easy to make, it’s good for you, and most people like it. It’s even better when it’s dressed up with a bbq glaze, a fruit salsa, or this red pepper coulis.

For this gourmet-style entree all you have to do is bake the salmon and serve it on a bed of the coulis sauce. To further enhance the dish, pipe on hot mashed potatoes and top with a fried sage leaf.

This salmon recipe is delicious and impressive enough to become your go-to meal when hosting a dinner party.

Salmon with red pepper coulis recipe. Entertaining at home dinner party entree.

Add a side of steamed green beans or this marinated green bean salad to round out the meal. This is an elegant entree ideal for the Christmas table or a New Years Eve dinner party.

HOSTESS TIP: Make the red pepper coulis recipe a day ahead. Refrigerate over night and then heat it up while the salmon is baking.

The flavor of the coulis is slightly sweet and rich. The red peppers are tempered by the cream so it’s not overwhelming.

This makes a LOT. I filled five 8-oz canning jars and have them in the freezer for future meals. You could also cut the recipe in half if you don’t want a lot of extra.

Salmon with Red Pepper Coulis Recipe

  • 2 Tablespoons butter
  • 1/4 cup flour
  • 1/4 cup dry white wine
  • 3 cups chicken broth
  • 2 roasted red peppers from a jar; patted dry and chopped
  • 1 cup heavy cream
  • 1/2 teaspoon cayenne pepper
  • salt & white pepper to taste

Melt butter over medium heat and whisk in flour. Cook for 5-7 minutes stirring constantly.

Whisk in chicken broth and bring to a boil; reduce heat and add wine and red peppers. Allow to simmer for 20-30 minutes.

Transfer mixture to a blender and puree until smooth. Return to pan over low heat and whisk in cream.

Add cayenne, salt, and pepper, and keep warm until ready to serve.

To serve, ladle about 1/8 – 1/4 cup on to a plate. Place salmon on top of coulis.

Makes enough for several meals. We freeze it in batches in 8 ounce canning jars.

To Cook Salmon:

Preheat oven to 375 degrees.

Place salmon filets in baking dish skin side down. Sprinkle with salt & pepper to season.

Bake for 15-20 minutes or until salmon flakes with a fork.

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