Creamy mascarpone sauce with garlic, sun-dried tomatoes, and roasted bell peppers pairs perfectly with pan-seared salmon. Enhanced with Parmesan, lemon, and basil, and topped with almonds and chives. Easy yet delicious, it's ideal with crusty bread to savor the irresistible sauce.
4ouncessun-dried tomatoescompletely drained, oil reserved for cooking
1jar (280 g/10 oz) roasted bell peppersexcess oil drained
1shallotfinely chopped
4garlic clovesminced
4ouncesmascarponeat room temperature
1.5ouncesgrated parmesan
¾cupcream 20% fator heavy cream, at room temperature
1tbsplemon juice
1tspsweet paprika
salt
black pepper
20basil leaves
2tbspchopped chivesfor serving
4tbspchopped almondsfor serving
1tspred pepper flakesfor serving
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Instructions
Get the prep done before you start cooking: pat the salmon fillets dry with a paper towel and season all over with salt, pepper and sweet paprika. Mince the garlic and finely chop the shallot.
Heat 3 tbsp oil from the sun-dried tomatoes in a large non-stick frying pan over medium high heat. Add to the salmon filets and sear, about 3-4 minutes on each side. Remove from the pan and set aside.
In the same pan, add shallot, cook over low heat until softened, about 2 minutes. Scrape up the brown bits on the bottom of the skillet with a wooden spoon. Add garlic, cook until fragrant, for 1 minute. Add sun-dried tomatoes and roasted bell peppers, cook for 2 minutes. Season with salt and pepper.
Pour in cream. Once the sauce starts to boil, slowly add mascarpone and stir until dissolved. Add parmesan and stir. Then nestle salmon in the sauce. Sprinkle with lemon juice and simmer for 3 more minutes or until the salmon is just cooked through and the sauce is slightly thickened. Remove from heat. Stir in the basil leaves and serve.
Top with chopped chives, almonds and red pepper flakes. Delicious!