Cookbook Countdown #10 ~ 100 Best Classic Tapas ~ Fresh salmon with red pepper sauce

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For October 2016, I had a tough time deciding on whether to continue with Terry Tan's

or choose one of these:

 and in the end

100 Best Classic Tapas won!

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Fresh salmon with red pepper sauce ~ pages 102-103

*Roasted one red pepper on the hob burner till blackened

remove and place in a large bowl and cover with plastic wrap

(I rinsed and reused the original plastic wrap the pepper came in!)

and leave it for 15 mins.

*skin salmon and cut into 1 inch cubes, season with pepper

fry in olive oil in pan until lightly brown on all sides, remove from pan

*in same pan, saute chopped onions and garlic in olive oil (Spanish!)

until soften but not browned.

add dry white wine, let it bubble for 1 minute, 

remove from heat and set aside.

*Scrap the skin off the roasted red pepper,

remove core and seeds,

place prepare pepper in blender, add the onion, garlic and wine mixture,

and cream - puree the mixture and remove to small pot (for reheating)

*ladle enough of warmed red pepper sauce to lightly coat the salmon,

with extra in small sauce plate for dipping,

serve warm

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  I changed it up for Hubby's dinner paired with angel hair pasta!

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