Ginger Encrusted Salmon With Roasted Red Pepper Sauce


  • 2 lb. Salmon Fillets
  • 10 oz. Jar Roasted Red Peppers
  • 1 ½ cup White Wine
  • ¼ cup Heavy Cream
  • 1 Lemon
  • 1 cup Bread Crumbs
  • 1 Ginger Root
  • ¼ cup Unsalted, Cubed Butter
  • To Taste Salt and White Pepper


  1. Place drained roasted red peppers in medium sauce pan over medium heat.
    Add white wine and bring to a boil. Reduce by half.

  2. Add cream and bring back to boil.

  3. Remove from heat and puree in blender until smooth. DO NOT OVERFILL

  4. Strain pureed mixture and Place back in sauce pan and return to light
    boil. Add juice of half a lemon, cubed butter and whisk.

  5. Add salt and pepper to taste. Set aside.

  6. Peel ginger with spoon and finely grate. Add 1 tbsp. of grated ginger, ½
    tsp. salt and pepper to bread crumbs.

  7. Preheat oven to 375º.

  8. Season salmon fillet with salt and pepper on all sides.

  9. Sauté salmon, on non-skin side, over high heat until golden brown.
    Remove to baking pan with sautéed side facing up.

  10. Place mixed bread crumb mixture over top of salmon and drizzle with very
    small amount of olive oil.

  11. Place in oven at for 10 minutes.

  12. Place sauce on bottom of plate and place fish on top of sauce.

  13. Garnish with thinly sliced red and yellow peppers, parsley and lemon.

  14. Serve with a side of sautéed asparagus.

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