Sweet Pepper Ragout & Medallions of Salmon
Recipe Number: 1034
Contributor: TEXAN
Rating: Recipe Unrated
Rate This Recipe
|
Serves:
4
Calories Per Serving: unknown
Preparation Time: Appx. 45 minutes
Difficulty: Easy
Print
Friendly Version
|
|
| Ingredients: |
4 Tbsp. olive oil, divided
2 large onions, halved & cut into wedges
3 bell peppers, (red, green, yellow)seeded, quartered, cut into 1/2 inch strips
1/4 cup golden raisens
1 tsp. brown sugar |
1 cup dry red wine
1 1/2 lb. salmon filet, skinned
salt
fresh ground pepper
1/2 tsp. red wine vinegar
|
| Cooking
Instructions: |
Using a nonstick skillet, heat 2 Tbsp. of the olive oil over medium heat. Add the onions and saute until translucent, about 5 minutes. Stir in the bell peppers, raisens, brown sugar, and wine. Bring the mixture to a boil over high heat. Reduce the heat to low and cook uncovered until the vegetables have softened and the wine is reduced to a syrup-like consistency, about 30 minutes.
While the ragout is reducing, preheat the oven to 200 degrees. Slice the salmon into 12 pieces about 1 inch thick, trimming as necessary to produce uniform medallions. Season the salmon generously with salt and pepper. Heat the remaining 2 Tbsp. of olive oil in a saute pan over medium heat.. Add the medallions and saute until lightly browned and cooked through, about 2 minutes per side. Remove from pan and place on paper toweling on a baking sheet. Place the baking sheet in the oven to keep the medallions warm.
When ready to serve, remove the ragout from the heat. Season with salt and pepper. Add the vinegar. Divide the ragout between 4 serving plates and place the medallions on top of the ragout. |
| Serving
Suggestions: |
| If desired, the ragout and salmon may be served over pasta of choice. |
| Additional
Comments: |
| Instead of 1/4 cup raisens I used 1/4 cup dried, sweetened cranberries. |
|
|
|
|
