This elegant and easy first course started off the cooking class:
Salmon Satay
1 lb salmon filet
1 cup vegetable oil
salt and black pepper
wooden skewers, soaked in water for an hour
Cut salmon filet into small 2" strips
Thread salmon onto skewers
Pour oil onto cooking sheet tray
Place salmon skewers on tray and coat with oil
Season with salt and pepper
Grill over high heat until just cooked
Serve with Red Pepper Coulis
Red Pepper Coulis
3 red bell peppers, seeded and cut into large pieces
2 cups chicken stock
salt and pepper
Place bell pepper pieces into a small pot. Add chicken stock.
Simmer until peppers are soft.
Turn off heat.
Remove pepper pieces from pot and place into a blender, reserving liquid from pot.
Puree peppers in the blender, adding liquid to obtain desired consistency.
Pour the remainder of your liquid into another container.
Pour pureed peppers back into the small pot.
Place the pot over low heat.
Season with salt and pepper (add cayenne if desired).
(At this point you can either add more liquid if you would like it thinner or simmer for a while if you would like to thicken it up).
I'm not sure what the "proper" method for eating satay is, but I used my fingers, pulling off pieces of freshly grilled salmon and dipping them in the little dish of bright red coulis. Delicious! Perfect for a party appetizer because it's relatively fast to make.
2 comments:
Just yesterday my Dad and I were discussing ways to serve salmon. He's going to grill one this coming weekend, and said that he can only find recipes that involve soy sauce, which he doesn't really like. We'll have to give your red pepper coulis a try. Thanks for posting this recipe with impeccable timing!
No problem! I have to warn you that the coulis is fairly bland as directed, so feel very free to spice it any way you wish. Our chef liked to add cayenne pepper to hers.
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