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I'm a cooking class instructor and developed this recipe for a low-fat weeknight dinner class at Northshore Cookery in Highland Park. This recipe is always the most popular of the class. I love to introduce my students to new ingredients as well as cooking techniques. I have sent many people to the Spice House for their smoked paprika.
Remove peppers from the jar, reserving the water in which they are packed. Roughly chop peppers and place in a food processor or blender. Add reserved water. Process until peppers are well pureed. The puree should be quite liquid. Set aside.
Place a 10-12 inch skillet over medium-high heat. Let heat 1 minute then add oil. Continue heating until the oil “shimmers.”
Season the salmon fillets on both sides with the salt and black pepper. Place the salmon in the pan and sear 2-3 minutes per side until lightly browned. Remove to a plate and set aside.
Reduce heat to medium, add garlic and paprika, and cook 30 seconds, stirring often with a wooden spoon or heatproof spatula. Add the white wine and quickly scrape up any browned bits of fish, garlic or paprika.
Add the red pepper puree, sugar, and lemon juice. Stir to combine. Return the salmon fillets to the pan. Reduce heat to low, cover and cook 5-8 minutes, depending upon the thickness of the fish. When the salmon is a pale pinkish color remove from the pan, keeping the sauce in the pan. Cover the salmon with foil to keep warm.
Increase heat to high, and reduce the sauce until thick, stirring occasionally, until most of the liquid has evaporated and sauce is thick without being dry. Pour over salmon fillets and serve.
Sockeye salmon is the most delicious with this recipe. To get great quality frozen sockeye, go to www.classicalaskaseafood.com based in Crystal Lake.
This recipe was provided by Phyllis Petrilli from Chicago.