Grilled Salmon Steaks with Bell Pepper Sauce
Submitted by box
Grilled salmon topped with a smoky charred red pepper sauce made with yogurt, lemon, and fresh herbs for a light summer dinner.
YIELD
4 servingsPREP
20 minCOOK
20 minREADY
40 minCharring the peppers right on the grill gives this sauce a deep, smoky flavor that stands up to the richness of salmon without drowning it.
The thyme you scatter over the hot coals infuses the fish with a subtle herbal fragrance as it grills.
Serve the salmon on toasted bread with the sauce spooned over the top so every bite soaks up those bright, tangy pepper juices.
Grilling Tips
- Turn the peppers constantly so they blister evenly on all sides without burning through to the flesh
- Let the peppers steam in a sealed bag for at least 10 minutes; the skins will slip off like magic
- Grill salmon skin-side down first so it doesn’t stick to the grates
Ingredients
Directions
Spray grill rack and place it on gnd over ashen-hot coals.
Roast peppers 8 to 10 minutes, turning frequently with long-handled tongs.
All sides of peppers should be charred and blistered.
Working quickly, put peppers into plastic bag, and close securely with twister seal.
Let peppers stand 10 to 12 minutes.
Bell Pepper Sauce: Remove peppers from bag, cut off tops, and remove skins by rubbing with paper towels.
Discard seeds. Slice peppers and purée in processor or blender.
Add remaining sauce ingredients and puree.
Refrigerate sauce until needed, but serve at room temperature.
Salmon: Sprinkle drained thyme over hot coals. Spray fish lightly with non-stick cooking spray and place it over grid on sprayed grill rack.
Coals should be ashen hot.
Grill salmon about 4 minutes, turn, and grill until done to taste (about 10 minutes for 1 inch thick steak).
Serve salmon on individual dishes over toast, with sauce topping.
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