The Main Attraction

Salmon with Mushrooms & Red Pepper Sauce (Gluten-Free)

(Modified from original recipe found on Elana's Pantry site)

Yield: 4 servings

What You Need:

2 large red bell peppers

3 tablespoons fresh lemon juice

1 packet Truvia

1/2 tsp sea salt

2 Tbsp olive oil

1 small onion, diced

6 ounces shiitake mushrooms, sliced

4 (6 oz) salmon fillets

What You Do:

Pepper Puree

1. Preheat oven to 350 degrees F.

2. Place peppers in a baking dish and roast for 10-20 minutes, until skin begins to shrivel (I like mine more roasted so I baked for 30 minutes)

3. Remove stems, slit open and remove seeds. Place peppers, lemon juice, Truvia and salt in a processor and blend until smooth.

4. Transfer pepper mixture to small sauce pan and heat on low to keep warm

Mushroom Mixture

1. Place the 2 Tbsp olive oil in a sauté pan over medium heat.

2. Add the onion and sauté for a 1-2 minutes, then add the mushrooms.

3. Reduce heat, cover and cook for 10 minutes.

Salmon Preparation

1. Turn oven on to 500 degrees F.

2. Leave the skin on the fish; rinse and pat dry with paper towel.

3. Place fish skin side down on a metal baking sheet.

4. Rub fillets liberally with olive oil, then sprinkle with salt.

5. Roast 8 to 13 minutes depending how well done you like your fish.

Assembling the Dish

1. When salmon is finished, place some of the red pepper puree in the center of each plate.

2. Place salmon on top of the puree, then spoon mushrooms onto the salmon.

Salmon with Mushrooms & Red Pepper Sauce

This recipe was a huge success! From start to finish this dish required about 45 minutes--the longest part being the roasting of the red peppers. Each step was very straightforward, perfect for a beginner in the kitchen. The final product is one vibrant in color, tart, tangy and earthy in flavor. After finishing my piece of fish, I felt full but with plenty of room for dessert. A great main dish for a Saturday night in or for entertaining company.