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Deep fried Camembert with Cranberry Sauce

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Bacon & Blue Cheese Pasta Bake

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Salmon Steak with Red Pepper Sauce

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Salmon Steak with Red Pepper Sauce
ID Overall preparation time: 70 min
Serves: 4
Description: A lovely rich red pepper sauce ideal served with salmon on a salad base.
Per serving: 559 calories , 42 (g) of fat
Ingredients
For the roasted red pepper sauce:
salt and freshly ground black pepper
15g (�oz) unsalted butter
pinch saffron strands
75ml (3fl oz) olive oil
1 tablespoon balsamic vinegar
2 red peppers
2 x 284ml tubs fresh fish stock
75ml (3fl oz) dry vermouth

To accompany the sauce:
680g pack frozen salmon steaks, defrosted
80g pack gourmet lettuce selection
Instructions
Preheat the oven to 190 C, 375 F, Gas Mark 5. 

Place the peppers on a tray and roast for 20-25 minutes or until the peppers start to blacken. Remove, allow to cool slightly then place in a plastic bag and allow to sweat. 

Peel off the outer skin, deseed and finely chop the flesh. 

Put the stock, vermouth and saffron strands in a pan and over a moderate heat reduce to � in volume. 

Cook the salmon as per pack cooking instructions. 

Return the stock mixture to the heat, add the chopped pepper, olive oil and balsamic vinegar, bring to a brisk boil over a high heat. Check the flavour to ensure the sauce is not too salty nor too tart. 

Then whisk in the butter to give the sauce a light amalgamation. Remove from the heat. 

Place the salad on serving plates, top with the salmon steak then drizzle over the sauce and serve immediately. 
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