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.
This salmon with red pepper coulis recipe is an elegant gourmet meal idea and is hands down our most impressive dish to make for entertaining. We found the recipe many years ago from Marx Bros. Café and we adapted it to suit our lifestyle and needs.
The flavor of the coulis is slightly sweet and rich. The red peppers are tempered by the cream so it’s not overwhelming.
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.
This salmon recipe is delicious and impressive enough to become your go-to meal when hosting a dinner party.
Serving Suggestion
For this delectable entrée 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.
What to Serve with Salmon
This is an elegant entrée ideal for the Christmas dinner party or a New Years Eve dinner party.
- Serve an elegant appetizer like marinated shrimp appetizer or baked scallops appetizers in shells.
- Add a side salad or this marinated green bean salad to round out the meal.
- Great starches to add to the menu are potatoes, wild rice dressing, or baked macaroni and cheese.
Ingredients
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.
- Butter
- Flour
- White wine – dry is best. I use Chardonnay.
- Chicken broth
- Roasted red peppers from a jar; patted dry and chopped
- Heavy cream
- Cayenne pepper
- Salt & White Pepper
- Make the sauce following the steps in the recipe card below.
- To cook the salmon, preheat oven to 375 degrees.
- Place salmon filets in baking dish skin side down and season with salt & pepper to taste.
- Bake for 15-20 minutes or until salmon flakes with a fork.
To serve, ladle the sauce onto a plate and place salmon on top of the coulis.
Makes enough for several meals. We freeze it in batches in 8 ounce canning jars.
Salmon in Red Pepper Cream Sauce
Baked salmon is served with creamy red pepper coulis sauce for an elegant dinner party entree.
Ingredients
- 2 Tablespoons butter
- ¼ cup flour
- 3 cups chicken broth
- ¼ cup dry white wine (Chardonnay)
- 1 (12 ounce) jar roasted red peppers, drained, patted dry, and chopped
- 1 cup heavy cream
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt
- ¼ teaspoon white pepper
- 6 salmon filets, 4-5 ounces each
Instructions
- 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, stirring occasionally.
- Transfer mixture to a blender and puree until smooth. Return mixture to pan over low heat and whisk in cream.
- Add cayenne, salt, and pepper, and keep warm until ready to serve.
- While sauce is simmering, preheat oven to 375 degrees.
- Place salmon filets in baking dish, with skin side down. Sprinkle with salt & pepper to season.
- Bake for 15-20 minutes or until salmon flakes with a fork.
- To serve, ladle about 1/8 - 1/4 cup onto low profile bowl or plate. Place salmon on top of coulis.
Notes
You can freeze the cooled sauce in lidded jars for up to 6 months.
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